phenethyl tiglate
phenethyl 2-methylcrotonate
Identification
| Name | phenethyl tiglate |
| IUPAC | 2-cyclohexylethyl (E)-2-methylbut-2-enoate |
| CAS Number | 55719-85-2 |
| EINECS | 259-774-5 |
| FDA UNII | 121LO7146V |
| Molecular Formula | C13 H16 O2 |
| Molecular Weight | 204.26892000 |
| MDL Number | MFCD00036576 |
| Nikkaji Number | J60.242F |
| Beilstein | 2523411 |
| CoE Number | 2186 |
Regulatory
| JECFA Food Flavoring | 997 phenethyl tiglate |
| DG SANTE Food Flavourings | 09.496 phenethyl 2-methylcrotonate |
| FEMA Number | 2870 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 55719-85-2 ; PHENETHYL TIGLATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear oily liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.01000 to 1.01700 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.404 to 8.462 |
| Refractive Index | 1.51000 to 1.51600 @ 20.00 °C. |
| Boiling Point | 139.00 to 140.00 °C. @ 7.00 mm Hg, 259.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.001000 mmHg @ 25.00 °C. (est) |
| Flash Point | 215.00 °F. TCC ( 101.67 °C. ) |
| logP (o/w) | 3.540 (est) |
| Soluble in | alcohol |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 240 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. heavy rose note Floral, Leafy, Vegetable, Wine aromatic floral, warm herbal, reminiscent of roses Green Sweet rose natural oily leaf herbal
|
| Odor sample from | Sigma-Aldrich |
| Taste Description |
sweet green leafy cortex rose geranium Sweet, green, slightly rosy rose note, slightly aromatic fruity sweet, green, slightly rosy
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 6 % 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 phenethyl tiglate usage levels up to | 6.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 0.24 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 1.00 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | 0.80000 |
| 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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