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tiglaldehyde

Chemical Structure

General Material Information

Preferred name tiglaldehyde
Trivial Name 2-Methyl-2-butenal
Short Description 2-methyl-2-butenal
Formula C5 H8 O
CAS Number 1115-11-3
FEMA Number 3407
FDA UNII Search
Beilstein Number 1698207
MDL MFCD00006977
COE Number 2281
xLogP3-AA 0.90 (est)
NMR Predictor External link
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 497-03-0 ; 2-METHYL-2-BUTENAL
Synonyms
  • but-2-enal, 2-methyl-
  • buten-2-al, methyl-
  • 2-butenal, 2-methyl-
  • crotonaldehyde, 2-methyl-
  • 2,3-dimethylacrolein
  • 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
  • 2-methylcrotonaldehyde
  • a- methylcrotonaldehyde
  • tiglic acid aldehyde
  • tiglic aldehyde
  • 2-methylbut-2-enal
  • 2-Butenal, 2-methyl-
  • 2-Methyl-2-butenal
  • 2,3-Dimethylacrolein
  • 2-Methylcrotonaldehyde
  • 2-Methyl-2-buten-1-al
  • α-Methylcrotonaldehyde
  • α,β-Dimethylacrolein

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

(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

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 84.117958068848
Specific gravity @ 25 °C
Pounds per Gallon
Boiling Point 116 to 118°C @ 752 mm Hg
Boiling Point 63 to 65°C @ 119 mm Hg
Vapor Pressure 17.107 mmHg @ 25 °C
Flash Point TCC Value 18.33 °C TCC
logP (o/w) 1.19 est
Solubility
alcohol Yes
water, 1.342e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Green
pungent, green, ethereal, nutty, anisic, fruity, sharp
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 16 hour(s) at 100.00 %
General comment At 1.00 % in dipropylene glycol. pungent green ethereal nutty anisic fruity
Mosciano, Gerard P&F 14, No. 6, 47, (1989) Diffusive, pungent, green, ethareal, sharp penetrating, nutty and anisic
Flavor Type: Fruity
fresh, fruity, green, pulpy, almond, nutty
Mosciano, Gerard P&F 14, No. 6, 47, (1989) At 50.00 ppm. Fresh, fruity, green, pulpy and almond nutty
General comment Fresh fruity green pulp almond nut

Occurrences

Potential Uses

Applications
Odor purposes Almond, Cherry, Coffee, Grape, Green, Vanilla
Flavoring purposes Cheese, Chicken, Fruit tropical fruit, Tomato

Safety Information

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 ppmaverage 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