EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

allyl tiglate
allyl 2-methylcrotonate

Sponsors

Name:prop-2-enyl (E)-2-methylbut-2-enoate
CAS Number: 7493-71-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:231-333-1
FDA UNII:VVM5VQM38Z
Nikkaji Web:J107.446F
MDL:MFCD00016635
CoE Number:2183
XlogP3-AA:2.00 (est)
Molecular Weight:140.18204000
Formula:C8 H12 O2
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:10 allyl tiglate
FLAVIS Number:09.493 (Old)
DG SANTE Food Flavourings:09.493 allyl 2-methylcrotonate
FEMA Number:2043 allyl tiglate
FDA Mainterm: ALLYL TIGLATE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
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 mm/Hg @ 25.00 °C. (est)
Flash Point: 140.00 °F. TCC ( 60.00 °C. )
logP (o/w): 2.075 (est)
Soluble in:
 alcohol
 water, slightly
 water, 573.6 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items:note
amyl tiglate
isoamyl tiglate
benzyl methyl tiglate
benzyl tiglate
butyl tiglate
isobutyl tiglate
cinnamyl tiglate
(E)-citronellyl tiglate
(E)-ethyl tiglate
geranyl methyl tiglate
geranyl tiglate
(Z)-3-hexen-1-yl tiglate
hexyl tiglate
methyl tiglate
3-octyl tiglate
phenethyl tiglate
propyl tiglate
isopropyl tiglate
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
green fruity berry
Odor Description:at 100.00 %. green fruity berry
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Allyl Tiglate
Inoue Perfumery
ALLYL TIGLATE
Parchem
allyl tiglate
Penta International
ALLYL TIGLATE, Kosher
Synerzine
Allyl Tiglate
 
Safety Information:
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37 - Wear suitable protective clothing and gloves.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
IFRA Purity Specification: < 0.1% free allyl alcohol
Recommendation for allyl tiglate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): <0.01 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: 0.500003.00000
beverages(nonalcoholic): -0.28000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.500000.50000
fruit ices: 0.500000.50000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.500003.00000
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: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5364729
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:3
prop-2-enyl (E)-2-methylbut-2-enoate
Chemidplus:0007493712
 
References:
 prop-2-enyl (E)-2-methylbut-2-enoate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:7493-71-2
Pubchem (cid):5364729
Pubchem (sid):135018891
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
HMDB (The Human Metabolome Database):HMDB37625
FooDB:FDB016739
Export Tariff Code:2916.19.4000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
fatty
hexyl pivalate
FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
coranol (Firmenich)
FR
gamma-
damascone
FR
6,8-
dimethyl-2-nonanol
FR
ethyl linalool
FR
ethyl linalyl acetal
FR
ethyl linalyl acetate
FR
lily propanol
FR
rose carboxylate
FR
fruity
allyl amyl glycolate
FR
berry hexanoate
FR
ethyl 2-cyclohexyl propionate
FR
ethyl 3,5,5-trimethyl hexanoate
FR
heptanal cyclic ethylene acetal
FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
nerolidyl isobutyrate
FR
rhubarb undecane
FR
tropical indene
FR
green
green dioxolane
FR
violet dienyne
FR
herbal
tricyclodecyl acetate
FR
woody
verdoxan
FR
woody acetate
FR
For Flavor
No flavor group found for these
actinidia chinensis fruit juice
FL
allyl levulinate
FL
2-
butyl-5-ethyl thiophene
FL
2,5-
diethyl-4-propyl thiazole
FL
ethyl 2-(methyl thio) acetate
FL
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexenal
FL
(E)-3-
hexenal
FL
2-
hexenal diethyl acetal
FL
hexyl (E)-2-hexenoate
FL
methyl 3-hydroxybutyrate
FL
methyl 4-pentenoate
FL
2-
methyl-2-octenal
FL
(E)-2-
methyl-2-octenal
FL
2-
methyl-3-heptanone
FL
3-
methyl-3-pentanol
FL
(E,E)-3,5-
octadien-2-one
FL
(E)-2-
octen-4-ol
FL
3-
octyl butyrate
FL
berry
berry
rubus idaeus fruit extract
FL
creamy
2,4-
heptadienal
FL
earthy
1-
hexen-3-yl acetate
FL
fruity
ethyl (E)-2-methyl-2-pentenoate
FL
ethyl (E)-2-octenoate
FL
ethyl 3-oxohexanoate
FL
furfuryl isovalerate
FL
furfuryl propionate
FL
kiwi distillates
FL
methyl (E)-3-nonenoate
FL
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
green
(E,E)-2,4-
hexadienal
FL
(E)-2-
hexenal diethyl acetal
FL
methyl 2-undecynoate
FL
pungent
acetaldehyde
FL
sour
3-
methyl valeric acid
FL
 
Potential Uses:
FLberry mixed
 fruit
FLgreen
 
Occurrence (nature, food, other):note
 anthemis nobilis flower oil roman @ 0.80%
Data GC Search Trop Picture
 gliricidia sepium
Search Trop Picture
 
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
 
 
Notes:
Flavouring ingredient
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