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

tiglyl alcohol
2-methylbut-2-en-1-ol

Supplier Sponsors

CAS Number: 4675-87-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:225-127-0
FDA UNII:FF5W0ROP10
Nikkaji Web:J102.082J
CoE Number:10258
XlogP3-AA:1.00 (est)
Molecular Weight:86.13390000
Formula:C5 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents and cosmetic fragrance 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:1617 2-methylbut-2-en-1-ol
FLAVIS Number:02.174 (Old)
DG SANTE Food Flavourings:02.174 2-methylbut-2-en-1-ol
FEMA Number:4178 2-methylbut-2-en-1-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHYLBUT-2-EN-1-OL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.86300 to 0.86900 @ 25.00 °C.
Pounds per Gallon - (est).: 7.181 to 7.231
Refractive Index:1.43900 to 1.44500 @ 20.00 °C.
Boiling Point: 137.00 °C. @ 760.00 mm Hg
Vapor Pressure:2.384000 mm/Hg @ 25.00 °C. (est)
Flash Point: 122.00 °F. TCC ( 50.00 °C. )
logP (o/w): 1.055 (est)
Soluble in:
 alcohol
 water, 4.094e+004 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
green oily
Odor Description:at 10.00 % in dipropylene glycol. green oily
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Axsyn
For experimental / research use only.
(E)-2-methylbut-2-en-1-ol
Parchem
2-methyl-2-buten-1-ol
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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 and cosmetic fragrance agents
Recommendation for tiglyl alcohol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (μg/capita/day)
Structure Class: I
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: 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): 5.0000025.00000
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: 5.0000025.00000
granulated sugar: --
gravies: 20.00000100.00000
hard candy: --
imitation dairy: 7.0000035.00000
instant coffee / tea: --
jams / jellies: 5.0000025.00000
meat products: 2.0000010.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: 2.0000010.00000
processed fruits: 7.0000035.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000025.00000
snack foods: 10.0000050.00000
soft candy: --
soups: 5.0000025.00000
sugar substitutes: --
sweet sauces: 5.0000025.00000
 
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):

Flavouring Group Evaluation 201: 2-Alkylated aliphatic acyclic alpha,beta-unsaturated aldehydes and precursors with or without additional double bonds from chemical subgroup 1.1.2 of FGE.19[1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 201 Revision 1 (FGE.201Rev1): 2-Alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19.
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):4675-87-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6433417
National Institute of Allergy and Infectious Diseases:Data
2-methylbut-2-en-1-ol
Chemidplus:0004675870
 
References:
 2-methylbut-2-en-1-ol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):6433417
Pubchem (sid):134984507
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):HMDB34465
FooDB:FDB012875
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
citrus
valencene
FL/FR
coconut
delta-
heptalactone
FL/FR
earthy
1-
octen-3-ol
FL/FR
floral
gardenia pentyl acetate
FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
fruity
nerolidyl isobutyrate
FR
octyl butyrate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
green
bark carbaldehyde
FR
coriander heptenol
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
hexyl tiglate
FL/FR
privet dioxane
FR
violet decenol
FR
violet leaf absolute
FL/FR
herbal
(E)-6-
methyl-3-hepten-2-one
FL/FR
waxy
heptyl octanoate
FL/FR
For Flavor
No flavor group found for these
coriander heptenol
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
citrus
citrus
valencene
FL/FR
fatty
(E,E)-2,4-
heptadienal
FL
floral
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
fruity
iso
propyl 2-methyl butyrate
FL/FR
green
1-
hepten-3-ol
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
hexyl tiglate
FL/FR
sorbyl acetate
FL
violet leaf absolute
FL/FR
lactonic
delta-
heptalactone
FL/FR
mushroom
1-
octen-3-ol
FL/FR
waxy
heptyl octanoate
FL/FR
octyl butyrate
FL/FR
 
Potential Uses:
 algae
 
Occurrence (nature, food, other):note
 chamomile roman chamomile
Search Trop Picture
 coffee
Search PMC Picture
 ham cured ham
Search PMC Picture
 narcissus absolute @ 0.09%
Data GC Search Trop Picture
 quince fruit
Search Trop Picture
 rhodiola crenulata
Search Trop Picture
 
Synonyms:
2-methyl but-2-en-1-ol
2-methyl-2-buten-1-ol
2-methyl-2-butenol
2-methylbut-2-en-1-ol
 tiglic alcohol
 tiglyl alcohol
 
 
Notes:
Widespread nat. occurrence, e.g. in Ochromonas danica, in Anthemis nobilis (as acetate), in fruit juices and animal sources (unspecified stereochem.) Found in Roman chamomile ( Anthemis nobilis) (together with esters)
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