AInsights Entry for Triethyl Amine (CAS: 121-44-8)

1. Identity & Chemical Information

• Common Name(s): Triethyl amine
• IUPAC Name: N,N-Diethylethanamine
• CAS Number: 121-44-8
• FEMA Number: Not applicable
• Other Identifiers: PubChem CID: 8471
• Molecular Formula: C6H15N
• Molecular Weight: 101.19 g/mol

Triethyl amine is a tertiary amine characterized by its three ethyl groups attached to a nitrogen atom. This structure contributes to its basicity and its fishy, ammonia-like odor, which is significant in its sensory profile.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Triethyl amine is known for its strong, pungent, and fishy odor, often described as ammonia-like. Its intensity is high, and it has a sharp, penetrating character. The odor threshold is relatively low, making it detectable even at minimal concentrations. In sensory applications, it is typically used as a background note to enhance realism or as a modifier in complex formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Triethyl amine is not commonly found in nature but can be formed through the degradation of nitrogen-containing compounds. It is primarily synthesized for industrial use rather than extracted from natural sources. Its presence in natural products is minimal, thus it is not typically associated with "natural flavor" or "natural fragrance" designations.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Triethyl amine is rarely used directly in flavor formulations due to its strong odor. However, it may be present as an impurity or byproduct in certain flavor compounds. When used, it serves as a background note to enhance the authenticity of seafood or other savory flavors. Typical use levels are very low, often below 1 ppm, to avoid overpowering the desired flavor profile. It is stable under normal conditions but can degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, triethyl amine is used sparingly due to its intense odor. It may be employed as a trace component to add realism to marine or animalic notes. Its volatility makes it a top note, contributing to the initial impression of a fragrance. Concentration ranges are typically very low, often less than 0.1% in the final product.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Triethyl amine is not specifically listed as FEMA GRAS for flavor use.
• European Union: Not explicitly listed under Regulation (EC) No 1334/2008 for flavor use.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence noted.
• Asia: Limited specific regulatory data; generally follows international guidelines.
• Latin America: No specific regulations identified; typically aligns with international standards.

Triethyl amine's use is generally governed by its presence as an impurity or byproduct rather than a primary ingredient.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Not typically consumed directly; no ADI or MSDI established.
• Dermal Exposure: Can cause irritation; relevant in fragrance applications.
• Inhalation Exposure: Volatile and can be irritating to respiratory pathways; occupational exposure limits should be observed.

The risk profile for triethyl amine differs between food and fragrance applications, with more stringent controls in place for inhalation and dermal exposure due to its volatility and potential for irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Triethyl amine is valued for its ability to enhance realism in certain flavor and fragrance profiles, particularly those mimicking marine or animalic notes. It is often used in trace amounts to avoid overpowering the formulation. Formulators should be cautious of its strong odor and potential for irritation, ensuring it is used within safe and effective limits.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on triethyl amine is well-documented in terms of its chemical properties and sensory profile. However, specific regulatory approvals and detailed toxicological data are less comprehensive, reflecting its limited direct use in consumer products.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-08-24 12:43:27 GMT (p2)