tiglaldehyde
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IUPAC name :2-methylbut-2-enal
InChI :InChI=1/C5H8O/c1-3-5(2)4-6/h3-4H,1-2H3
InChIKey :ACWQBUSCFPJUPN-UHFFFAOYAX
SMILES :CC=C(C)C=O
cas number :1115-11-3
beilstein number :1698207
fema number :3407
coe number :2281
fl. number :05.095
molar refractivity :25.30 ± 0.3 cm3
parachor :223.3 ± 4.0 cm3
index of refraction :1.411 ± 0.02
surface tension :23.1 ± 3.0 dyne/cm
density :0.826 ± 0.06 g/cm3
polarizability :10.02 ± 0.5 10-24cm3
XlogP : 1.00
molecular weight : 84.1164200
formula :C5 H8 O
NMR Predictor :Predict
 

 
IUPAC name :(E)-2-methylbut-2-enal
InChI :InChI=1/C5H8O/c1-3-5(2)4-6/h3-4H,1-2H3/b5-3+
InChIKey :ACWQBUSCFPJUPN-HWKANZROBA
SMILES :C\C=C(/C)\C=O
cas number :497-03-0
(EINECS) number :207-833-0
fema number :3407
molar refractivity :25.30 ± 0.3 cm3
parachor :223.3 ± 4.0 cm3
index of refraction :1.411 ± 0.02
surface tension :23.1 ± 3.0 dyne/cm
density :0.826 ± 0.06 g/cm3
polarizability :10.02 ± 0.5 10-24cm3
XlogP : 1.00
molecular weight : 84.1164200
formula :C5 H8 O
NMR Predictor :Predict
 

 
IUPAC name :(Z)-2-methylbut-2-enal
InChI :InChI=1/C5H8O/c1-3-5(2)4-6/h3-4H,1-2H3/b5-3-
InChIKey :ACWQBUSCFPJUPN-HYXAFXHYBX
SMILES :C\C=C(\C)/C=O
cas number :6038-09-1
molar refractivity :25.30 ± 0.3 cm3
parachor :223.3 ± 4.0 cm3
index of refraction :1.411 ± 0.02
surface tension :23.1 ± 3.0 dyne/cm
density :0.826 ± 0.06 g/cm3
polarizability :10.02 ± 0.5 10-24cm3
XlogP : 1.00
molecular weight : 84.1164200
formula :C5 H8 O
NMR Predictor :Predict
 

 
export tariff code :unspecified
fda reg :unspecified

Suppliers :
Penta :trans-2-methyl-2-butenal
Sigma-Aldrich-SAFC :trans-2-Methyl-2-butenal
≥96%, Kosher, FG
Odor:  green; fruity

organoleptics :
odor type :green
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  
pungent green ether nutty anisic fruity
substantivity :16  Hour(s)

properties :
appearence :colorless clear liquid
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
boiling point : 63.00 to 65.00 °C. @ 119.00 mm Hg
flash point : 65.00  °F.  TCC  ( 18.33 °C. )
logP (o/w) : 1.07

safety :
most important hazard(s) :Xi - Irritant
  R 11 - Highly flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
Oral Toxicity(LD50) :
  Not determined
Dermal Toxicity(LD50) :
  Not determined
Inhalation Toxicity(LC50) :
  Not determined
 

safety in use :
 
recommendation for tiglaldehyde usage levels up to :
  0.5000 % in the fragrance concentrate.
recommendation for tiglaldehyde usage levels up to :
  50.0000 ppm in the flavor.

safety references :
EPI System :view
Env. Mutagen Info. Center :Search
WISER :UN 1989
 
WGK Germany :3
 
 
 
 2-methylbut-2-enal
chemidplus :001115113
EPA Substance Registry Services :1115-11-3
dtp/nci :2179
 
 
 (E)-2-methylbut-2-enal
(EINECS) number :207-833-0
chemidplus :000497030
EPA Substance Registry Services :497-03-0
 
 
 (Z)-2-methylbut-2-enal
chemidplus :006038091
EPA Substance Registry Services :6038-09-1

references :
 2-methylbut-2-enal
fl. number :05.095
NIST Chemistry WebBook :2391482552
pubchem :157501
 (E)-2-methylbut-2-enal
NIST Chemistry WebBook :1850923030
pubchem :153609
 (Z)-2-methylbut-2-enal
NIST Chemistry WebBook :1532953924
pubchem :715085

other :
VCF-Online: VCF Volatile Compounds in Food
synonyms :
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
 tiglic acid aldehyde
 tiglic aldehyde

soluble in :
 alcohol
 water, 25000 mg/L @ 25C

insoluble in :
 water

(odor and/or flavor) blends with :
 acetaldehyde 1,3-octane diol acetal
 acetaldehyde diisoamyl acetal
 acetoin butyrate
2-acetyl furan
 acetyl propionyl
2-acetyl pyrazine
2-acetyl-2-thiazoline
isoamyl 3-methyl thiopropionate
isoamyl propionate
 benzophenone
 benzothiazole
 benzyl mercaptan
 benzyl methyl sulfide
 butyl butyryl lactate
 butyl mercaptan
2-isobutyl thiazole
 butyric acid
isobutyric acid
 caramel furanone
laevo-citronellol
 citronellyl acetate
 citronellyl isobutyrate
(E)-citronellyl tiglate
 cocoa hexenal
 cocoa pyrazine
 coffee difuran
 coffee dione
 coffee pyrazine
 cyclohexyl acetic acid
 cyclohexyl carboxylic acid
 cyclohexyl propanol
(E,Z)-2,4-decadien-1-al
 dibutyl sulfide
 dicyclohexyl disulfide
 difurfuryl ether
 difurfuryl sulfide
 dihydrorose oxide
2,5-dihydroxy-1,4-dithiane
 diisoamyl thiomalate
2,3-dimethyl pyrazine
2,6-dimethyl pyrazine
 dimethyl sulfide
 dimethyl sulfoxide
2,4-dimethyl thiazole
4,5-dimethyl-2-ethyl-3-thiazoline
6,8-dimethyl-2-nonanol
2,4-dimethyl-2-pentenoic acid
2,5-dimethyl-3-thiofuroyl furan
 diphenyl methane
 diphenyl oxide
 ethyl 3-(furfuryl thio) propionate
 ethyl 3-octenoate
2-ethyl butyraldehyde
 ethyl cyclohexyl carboxylate
 ethyl formate
 ethyl methyl mercaptopropionate
 ethyl methyl sulfide
S-ethyl thioacetate
2-ethyl-3,5(6)-dimethyl pyrazine mixture
 filbert heptenone
 filbert hexenone
 fish thiol
 floral pyran
 furfuryl alcohol
 furfuryl isopropyl sulfide
 furfuryl mercaptan
 furfuryl methyl ether
 furfuryl propionate
1-furfuryl pyrrole
 furfuryl thioacetate
S-furfuryl thioformate
 furfuryl thiopropionate
 geranium cyclohexane
 geranium dihydropyran
 geranium nitrile
 geranium pyran
 geranium thiazole
 geranyl hexanoate
 geranyl nonanoate
 geranyl tiglate
(E,E)-2,4-heptadien-1-ol
2,3-heptane dione
4-heptanone
1-hepten-3-ol
 hexanoic acid
(E)-2-hexen-1-al
3-hexen-1-al
(E)-4-hexen-1-ol
(Z)-4-hexen-1-ol
(Z)-3-hexenoic acid
1-hydroxy-2-butanone
 meaty dithiane
 menthofuran
 methional
2-methyl 3-(methyl thio) furan 10% in triacetin
 methyl 3-(methyl thio) propionate
 methyl 4-(methyl thio) butyrate
 methyl 4-methyl valerate
2-methyl 5-(methyl thio) furan
2-methyl butyl isovalerate
2-methyl butyraldehyde
2-methyl butyric acid
 methyl citronellate
 methyl cyclopentenolone
 methyl furfuryl disulfide
2-methyl heptanoic acid
2-methyl hexanoic acid
5-methyl hexanoic acid
S-methyl methioninium chloride
4-methyl nonanoic acid
4-methyl pentanoic acid
 methyl propyl disulfide
2-methyl quinoxaline
5-methyl quinoxaline
2-methyl thio-3,5 or 6-methyl pyrazine
S-(methyl thio) butyrate
 methyl thiol isovalerate
2-methyl valeric acid
3-methyl valeric acid
2-methyl-2-hexenoic acid
2-methyl-3-,5 or 6-(furfuryl thio) pyrazine
2-methyl-3-tetrahydrofuran thiol
2-methyl-4-pentenoic acid
2-methyl-5-isopropyl pyrazine
 musk acetate
 nonanoic acid
2-nonanol
 nutty quinoxaline
2,4-octadien-1-ol
2-octen-4-one
(E)-2-octenoic acid
(E)-2-penten-1-al
1-penten-3-ol
(E)-2-pentenoic acid
4-pentenoic acid
 peony acetonitrile
 phenethyl pivalate
 phenyl acetaldehyde digeranyl acetal
 potato butanone
 prenyl hexanoate
 propyl formate
isopropyl mercaptan
 rhodinyl propionate
(Z)-rose oxide
laevo-rose oxide
 sorbyl butyrate
2,3,5,6-tetramethyl pyrazine
2-thienyl mercaptan
2-thiophene thiol
2,4,5-trimethyl thiazole
 tropical 3-thiobutyrate
 tropical indene
 tropical ionone
 tropical thiazole
 undecanoic acid
2,6-xylenol

(odor and/or flavor) used in :
 almond
 cheese
 cherry
 chicken
 coffee
 fruit tropical fruit
 grape
 green
 tomato
 vanilla

natural occurrence in :
coffee
filbert roasted filbert
garlic
geranium oil
mint
onion



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