Tiglic Acid is known for adding bready caramel notes to fragrances, presented as a white lustrous flaked solid with a fruity or spicy odor. It has a unique profile that enhances the depth of fragrances with its distinct aroma.
Incorporated for its bready caramel notes, enriching the olfactory experience of a fragrance composition.
IUPAC Name: (E)-2-methylbut-2-enoic acidCAS Number: 80-59-1
Molecular Formula: C5H8O2
Molecular Weight: 100.12 g/mol
Boiling Point: 198.50 °C (389.30 °F)
Melting Point: 63.75 °C (146.75 °F)
Class: Acid
Use/s: Scent
Synonyms
1: TIGLIC ACID 2: Tiglinic acid 3: Cevadic acid 4: trans-2,3-Dimethylacrylic acid 5: 2-methylbut-2-enoic acid 6: (E)-2-Methylbut-2-enoic acid 7: trans-2-Methyl-2-butenoic acid 8: (E)-2-Methyl-2-butenoic acid 9: 2-Methyl-2-butenoic acid
Chemist Says
Tiglic acid, [corrosive solid] appears as a white lustrous flaked solid with a fruity or spicy odor. About the same density as water and slightly soluble in water. May burn if heated to high temperatures. May severely irritate skin, eyes, lungs or mucous membranes.
Scent: Fruity, Spicy
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.
1: Bready, Caramel, Fruity, Spicy
2: Sharp, Pungent
3: Spicy, Cake-like, Caramel, Woody
4: Spicey
5: Pungent, fruity scent with a cheesy or sweaty nuance (use with caution).
Irritant