tiglaldehyde
2-methyl-2-butenal
Identification
| Name | tiglaldehyde |
| IUPAC | 2-methylbut-2-enal |
| CAS Number | 1115-11-3 |
| FDA UNII | Search |
| Molecular Formula | C5 H8 O |
| Molecular Weight | 84.11796000 |
| MDL Number | MFCD00006977 |
| Beilstein | 1698207 |
| CoE Number | 2281 |
Regulatory
| FEMA Number | 3407 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 497-03-0 ; 2-METHYL-2-BUTENAL |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 97.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.87100 @ 25.00 °C. |
| Refractive Index | 1.44800 @ 20.00 °C. |
| Boiling Point | 116.00 to 118.00 °C. @ 752.00 mm Hg, 63.00 to 65.00 °C. @ 119.00 mm Hg |
| Vapor Pressure | 17.107000 mmHg @ 25.00 °C. (est) |
| Flash Point | 65.00 °F. TCC ( 18.33 °C. ) |
| logP (o/w) | 1.190 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 16 hour(s) at 100.00 % |
| Odor Description |
at 1.00 % in dipropylene glycol. Diffusive, pungent, green, ethareal, sharp penetrating, nutty and anisic green; fruity
|
| Taste Description |
at 50.00 ppm. fresh fruity green pulp almond nut
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| 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 tiglaldehyde usage levels up to | 0.5000 % in the fragrance concentrate. |
| 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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Potential Uses
Natural Occurrence
Synonyms
but-2-enal, 2-methyl-
buten-2-al, methyl-
2-
butenal, 2-methyl-
crotonaldehyde, 2-methyl-
2,3-
dimethylacrolein
2-
methyl but-2-en-1-al
2-
methyl but-2-enal
2-
methyl crotonaldehyde
2-
methyl-2-buten-1-al
2-
methyl-2-butenal
2-
methylbut-2-enal
2-
methylcrotonaldehyde
a-
methylcrotonaldehyde
tiglic acid aldehyde
tiglic aldehyde
PubMed:
Phytochemicals from Echinacea and Hypericum: A Direct Synthesis of Isoligularone.
PubMed:
Stereoselective alkylation of alpha,beta-unsaturated imines via C-H bond activation.
PubMed:
Titanium(II)-mediated cyclizations of (silyloxy)enynes: a total synthesis of (-)-7-demethylpiericidin A1.
PubMed:
Analysis of a model reaction system containing cysteine and (E)-2-methyl-2-butenal, (E)-2-hexenal, or mesityl oxide.