tiglaldehyde

Tiglaldehyde, scientifically known as 2-methyl-2-butenal, is an unsaturated aldehyde with the molecular formula C₅H₈O. It appears as a colorless liquid characterized by notable green, fruity, and nutty aromatic notes. The compound has a range of synonyms, including tiglic aldehyde and 2-methylcrotonaldehyde. Tiglaldehyde is linked to flavor and fragrance chemistry and is documented in chemical databases such as PubChem. Originating naturally from plants like geranium and mint as well as foods such as coffee and garlic, it contributes distinctive sensory qualities. Its presence and extraction from botanical sources underpin its use in flavor formulation and aroma enhancement in various products.

Tiglaldehyde occurs naturally in numerous plants and foodstuffs, including chive, coffee, roasted filbert, garlic, geranium oil, mint, onion, safflower bud, and spearmint oil. It is utilized mainly in flavor and fragrance applications due to its pronounced green and fruity scent profile. The compound is found in flavor formulations to impart almond, cherry, coffee, grape, green, and vanilla notes. It also enhances flavoring in products like cheese, chicken, tropical fruit, and tomato preparations. Its use aligns with standards such as FEMA (US), where it is coded as FEMA 3407 and assessed for flavoring safety and levels. Tiglaldehyde’s sensory versatility makes it a valued ingredient in the flavor and fragrance industries.

Tiglaldehyde displays physicochemical properties important to its formulation and application. It is a volatile liquid with a molecular weight of 84.12 g/mol and a molecular formula of C₅H₈O. It has a boiling range near 116–118 °C at atmospheric pressure and a measured vapor pressure of approximately 17 mmHg at 25 °C, indicating moderate volatility. The compound’s specific gravity is about 0.871 at 25 °C. Tiglaldehyde shows good solubility in alcohol and limited solubility in water. Its estimated log P of 1.19 suggests moderate lipophilicity, affecting its behavior in lipid-rich matrices and impacts skin permeation and aroma longevity. The flash point near 18 °C Celsius signals its flammable nature, requiring caution during handling and storage. These properties influence its handling and formulation in fragrances and flavorings.

	2-methylbut-2-enal
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	10336
Pubchem (sid):	134979446
Flavornet:	1115-11-3
Pherobase:	View

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB31512
FooDB:	FDB008133
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View

Safety information

Preferred SDS: View
European information :
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.
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:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for tiglaldehyde usage levels up to:
	0.5000 % in the fragrance concentrate.
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: 7
Click here to view publication 7
		average usual ppm	average maximum ppm
baked goods:		-	5.00000
beverages(nonalcoholic):		-	5.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	5.00000
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	5.00000
fruit ices:		-	5.00000
gelatins / puddings:		-	5.00000
granulated sugar:		-	-
gravies:		-	2.50000
hard candy:		-	5.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	2.50000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	2.50000
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

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

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :10336

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1989

WGK Germany:3

2-methylbut-2-enal

Chemidplus:0001115113