gamma-aminobutyric acid
4-aminobutyric acid
Identification
| Name | gamma-aminobutyric acid |
| IUPAC | 4-aminobutanoic acid |
| CAS Number | 56-12-2 |
| EINECS | 200-258-6 |
| FDA UNII | 2ACZ6IPC6I |
| Molecular Formula | C4 H9 N O2 |
| Molecular Weight | 103.12113000 |
| MDL Number | MFCD00008226 |
| Nikkaji Number | J1.375G |
| Beilstein | 0906818 |
| XlogP3 | -3.20 (est) |
Regulatory
| FDA/DG SANTE Petitions, Reviews, Notices | GRN 257 |
| JECFA Food Flavoring | 1771 4-aminobutyric acid |
| DG SANTE Food Flavourings | 17.035 4-aminobutyric acid |
| FEMA Number | 4288 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 56-12-2 ; 4-AMINOBUTYRIC ACID |
Physical Properties
| Appearance | white crystalline powder (est) |
| Assay | 100.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 200.00 to 201.00 °C. @ 760.00 mm Hg |
| Boiling Point | 248.00 to 249.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.008000 mmHg @ 25.00 °C. (est) |
| Flash Point | 218.00 °F. TCC ( 103.33 °C. ) |
| logP (o/w) | -3.170 |
| Shelf Life | 12.00 month(s) or longer if stored properly. |
| Storage | store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Soluble in | water, 1.30E+06 mg/L @ 25 °C (exp) |
| Insoluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | hair conditioning |
Organoleptic Properties
| Odor Description | at 1.00 % in propylene glycol. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-mouse LD50 12680 mg/kg |
| Dermal Toxicity | subcutaneous-mouse LD50 9210 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES\nBEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)\nBEHAVIORAL: GENERAL ANESTHETIC', 'LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES\nBEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)\nBEHAVIORAL: GENERAL ANESTHETIC']
Safety in Use
| Category | cosmetic and flavor agents |
| Recommendation for gamma-aminobutyric acid usage levels up to | not for fragrance use. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.12 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 0.10 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI) | 18000 (μg/person/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | 50.00000 |
| beverages(nonalcoholic) | 20.00000 |
| beverages(alcoholic) | 30.00000 |
| breakfast cereal | 30.00000 |
| cheese | - |
| chewing gum | 100.00000 |
| condiments / relishes | - |
| confectionery froastings | 30.00000 |
| egg products | - |
| fats / oils | 30.00000 |
| fish products | - |
| frozen dairy | - |
| fruit ices | 20.00000 |
| gelatins / puddings | 20.00000 |
| granulated sugar | - |
| gravies | - |
| hard candy | 40.00000 |
| imitation dairy | - |
| instant coffee / tea | 20.00000 |
| jams / jellies | - |
| meat products | 20.00000 |
| milk products | 30.00000 |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | 10.00000 |
| soft candy | 20.00000 |
| soups | 30.00000 |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 30.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 30.00000 |
| Edible ices, including sherbet and sorbet (03.0) | 20.00000 |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | - |
| Confectionery (05.0) | 30.00000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 30.00000 |
| Bakery wares (07.0) | 50.00000 |
| Meat and meat products, including poultry and game (08.0) | 20.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | - |
| Eggs and egg products (10.0) | - |
| Sweeteners, including honey (11.0) | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | - |
| Foodstuffs intended for particular nutritional uses (13.0) | 30.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 30.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 40.00000 |
| Ready-to-eat savouries (15.0) | 20.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 30.00000 |
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Potential Uses
Natural Occurrence
Synonyms
4-
amino butyric acid
gamma-
amino butyric acid
gamma-
amino butyric acid natural
4-
amino-butanoic acid
4-
amino-butyric acid
g-
amino-N-butyric acid
gamma-
amino-N-butyric acid
4-
aminobutanoic acid
gamma-
aminobutanoic acid
4-
aminobutyric acid
g-
aminobutyric acid
gamma-
aminobutyric acid (GABA)
butanoic acid, 4-amino-
3-
carboxypropylamine
GABA
GABA gamma amino butyric acid
gaballon
gamarex
piperidic acid
piperidinic acid
Google Patents:
Flavor-improving method
PubMed:
Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit.
J-Stage:
Optimal Reaction Conditions for the Production of ?-Aminobutyric Acid by the Marine Yeast Isolate Pichia anomala MR-1 Strain
PubMed:
Central mechanisms of menthol-induced analgesia.
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Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels.
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Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
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Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
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Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
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Enhancement of fermentation process in Pu-erh tea by tea-leaf extract.
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Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process.
PubMed:
Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea.
PubMed:
Effects of beer and hop on ionotropic gamma-aminobutyric acid receptors.