tiglyl alcohol
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2-methylbut-2-en-1-ol (Click)
CAS Number: 4675-87-0
ECHA EC Number: 225-127-0
FEMA Number: 4178
CoE Number: 10258
XlogP3-AA: 1.00 (est)
Molecular Weight: 86.13390000
Formula: C5 H10 O
NMR Predictor: Predict
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
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
JECFA Food Flavoring: 1617  2-methylbut-2-en-1-ol
Flavis Number: 02.174 (Old)
EU SANCO Food Flavourings: 02.174  2-methylbut-2-en-1-ol

FEMA Number: 4178  2-methylbut-2-en-1-ol
FDA Mainterm: 2-METHYLBUT-2-EN-1-OL
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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)
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Organoleptic Properties:
Odor Type: green
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
Odor Description:
at 10.00 % in dipropylene glycol. 
green oily
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
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For experimental / research use only.
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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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
Click here to view publication 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
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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
EPI System: View
Chemicalize.org: Calculate predicted properties
EPA Substance Registry Services (TSCA): 4675-87-0
EPA ACToR: Toxicology Data
National Institute of Allergy and Infectious Diseases: Data
Chemidplus: 0004675870
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NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 6433417
Pubchem (sid): 134984507
Pherobase Floral: View
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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
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 bark carbaldehydeFR
 coriander heptenolFL/FR
 gardenia pentyl acetateFR
 heptyl octanoateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
 hexyl tiglateFL/FR
(Z)-methyl epi-jasmonateFL/FR
 methyl jasmonateFL/FR
 nerolidyl isobutyrateFR
 octyl butyrateFL/FR
 privet dioxaneFR
isopropyl 2-methyl butyrateFL/FR
 sorbyl acetateFL
 violet decenolFR
 violet leaf absoluteFL/FR
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Potential Uses:
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Natural Occurrence in: note
Data  GC 
 ham cured ham
 narcissus absolute @ 0.09%
Data  GC  GRIN Trop Picture
 rhodiola crenulata
GRIN Trop Picture
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2-methyl but-2-en-1-ol
 tiglic alcohol
 tiglyl alcohol
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click on the picture(s) below to
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Picture of molecule
Soluble in:
 water, 4.094e+004 mg/L @ 25 °C (est)
Insoluble in:
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