Identification

Nameallyl tiglate
IUPACprop-2-enyl (E)-2-methylbut-2-enoate
CAS Number7493-71-2
EINECS231-333-1
FDA UNIIVVM5VQM38Z
Molecular FormulaC8 H12 O2
Molecular Weight140.18204000
MDL NumberMFCD00016635
Nikkaji NumberJ107.446F
CoE Number2183

Regulatory

JECFA Food Flavoring10 allyl tiglate
DG SANTE Food Flavourings09.493 allyl 2-methylcrotonate
FEMA Number2043
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)7493-71-2 ; ALLYL TIGLATE
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless to pale yellow clear liquid (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.93900 to 0.94300 @ 25.00 °C.
Pounds per Gallon - (est). 7.813 to 7.847
Refractive Index 1.45100 to 1.45400 @ 20.00 °C.
Boiling Point 153.00 °C. @ 760.00 mm Hg
Acid Value 1.00 max. KOH/g
Vapor Pressure 1.272000 mmHg @ 25.00 °C. (est)
Flash Point 140.00 °F. TCC ( 60.00 °C. )
logP (o/w) 2.075 (est)
Soluble in alcohol
Insoluble in water
Similar Items note

Organoleptic Properties

Odor Description at 100.00 %.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
IFRA Purity Specification< 0.1% free allyl alcohol
Recommendation for allyl tiglate usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.01 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)<0.01 (μg/capita/day)
Structure ClassII
baked goods0.50000
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy0.50000
fruit ices0.50000
gelatins / puddings-
granulated sugar-
gravies-
hard candy0.50000
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

FL berry mixed berry FR fruit FL green

Natural Occurrence

anthemis nobilis flower oil roman @ 0.80% Data gliricidia sepium

Synonyms

allyl (2E)-2-methylbut-2-enoate allyl (E)-2-methyl-2-butenoate allyl 2-methyl crotonate allyl 2-methylcrotonate allyl trans-2-methyl-2-butenoate 2- butenoic acid, 2-methyl-, 2-propen-1-yl ester, (2E)- 2- butenoic acid, 2-methyl-, 2-propenyl ester, (E)- 2- methyl-2-propenyl tiglate prop-2-en-1-yl (2E)-2-methylbut-2-enoate prop-2-enyl (E)-2-methylbut-2-enoate 2- propenyl 2-methyl-2-butenoate, (E)- 2- propenyl trans-2-methyl-2-butenoate tiglic acid allyl ester tiglic acid, allyl ester Try the PubMed Search.