(E)-tiglic acid
trans-2-methyl-2-butenoic acid
Identification
| Name | (E)-tiglic acid |
| IUPAC | (E)-2-methylbut-2-enoic acid |
| CAS Number | 80-59-1 |
| EINECS | 201-295-0 |
| FDA UNII | I5792N03HC |
| Molecular Formula | C5 H8 O2 |
| Molecular Weight | 100.11716000 |
| MDL Number | MFCD00066864 |
| Nikkaji Number | J4.252H |
| Beilstein | 1236500 |
| CoE Number | 10168 |
Regulatory
| JECFA Food Flavoring | 1205 trans-2-methyl-2-butenoic acid |
| DG SANTE Food Flavourings | 08.064 (2E)-methylcrotonic acid |
| FEMA Number | 3599 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 80-59-1 ; TRANS-2-METHYL-2-BUTENOIC ACID |
Physical Properties
| Appearance | white crystalline (est) |
| Assay | 99.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 54.00 to 57.00 °C. @ 760.00 mm Hg |
| Boiling Point | 95.00 to 96.00 °C. @ 12.00 mm Hg, 198.00 to 199.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.152000 mmHg @ 25.00 °C. (est) |
| Flash Point | 215.00 °F. TCC ( 101.67 °C. ) |
| logP (o/w) | 1.076 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium , |
| Substantivity | 16 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. Pungent acidic, with a brown, ripe and fruity nuance Spicy, cake-like, caramel, woody character WARM,LEATHER,ANIMAL,SPICY
|
| Odor sample from | Bedoukian Research, Inc. |
| Taste Description |
spicy warm sour spicy-rooty at 75.00 ppm. brown fruity spicy warm sour spicy-rooty
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 1 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 > 5000 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 > 5000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for (E)-tiglic acid usage levels up to | 1.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 4.10 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.60 (μg/capita/day) |
| Threshold of Concern | 1800 (μg/person/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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