(E)-tiglic acid

(E)-tiglic acid

Full Material List

(E)-2-methylbut-2-enoic acid

Identifiers

FEMA	3599
CAS	80-59-1
EINECS	201-295-0
Synonyms	2- butenoic acid, 2-methyl-, (2E)- 2- butenoic acid, 2-methyl-, (E)- cevadic acid (E)-2,3- dimethyl acrylic acid trans-2,3- dimethyl acrylic acid trans-alpha,beta- dimethyl acrylic acid (E)-2,3- dimethylacrylic acid trans-2,3- dimethylacrylic acid 2,3- dimethylacrylic acid, (E)- (E)-2- methyl crotonic acid trans-2- methyl crotonic acid 2- methyl-(E)-2-butenoic acid (2E)-2- methyl-2-butenoic acid (E)-2- methyl-2-butenoic acid trans-2- methyl-2-butenoic acid 2- methyl-2-butenoic acid, (E)- trans-2- methyl-2-heptenoic acid 2- methyl-2E-butenoic acid (E)-2- methyl-but-2-enoic acid (2E)-2- methylbut-2-enoic acid (E)-2- methylbut-2-enoic acid (2E)- methylcrotonic acid (E)-2- methylcrotonic acid trans-2- methylcrotonic acid a- methylcrotonic acid, (E)- (E)- tiglinic acid
JECFA Food Flavoring	1205
JECFA Food Additive	N/A
DG SANTE Food Flavourings	08.064 (2E)-methylcrotonic acid
DG SANTE Food Contact Materials	N/A
FDA UNII	I5792N03HC
CoE Number	10168
XlogP3-AA	N/A
Molecular Weight	100.11716
Molecular Formula	C5 H8 O2

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:16 hour(s) at 100.00 % sweet dry spicy woody caramellic Odor Description:at 10.00 % in dipropylene glycol. sweet dry spicy woody caramelLuebke, William tgsc, (1995) Odor sample from: Bedoukian Research, Inc. pungent acidic brown ripe fruity Odor Description:Pungent acidic, with a brown, ripe and fruity nuanceMosciano, Gerard P&F 17, No. 5, 127, (1992)
Odor	spicy sweet, dry, spicy, woody, caramellic, pungent, acidic, brown, ripe, fruity
Flavor	brown spicy, warm, sour, rooty, sweet, brown, fruity, ripe, jammy

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Properties

Food Chemicals Codex Listed	No
Appearance	white crystalline (est)
Assay	99.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	54.00 to 57.00 Â°C. @ 760.00 mm Hg
Boiling Point	198.00 to 199.00 Â°C. @ 760.00 mm Hg
Flash Point	215.00 Â°F. TCC ( 101.67 Â°C. )
Acid Value	N/A
Vapor Pressure	0.152000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.076 (est)
Soluble In	alcohol water, 1.845e+004 mg/L @ 25 °C (est) water
Occurrence	banana fruit bread celery leaf celery stalk coffee green coffee coffee roasted coffee papaya fruit passion fruit soybean strawberry wild strawberry fruit tansy oil canada @ 0.10%