Tiglic acid
- Formula: C5H8O2
- Molecular weight: 100.1158
- IUPAC Standard InChI: InChI=1S/C5H8O2/c1-3-4(2)5(6)7/h3H,1-2H3,(H,6,7)/b4-3+
- IUPAC Standard InChIKey: UIERETOOQGIECD-ONEGZZNKSA-N
- CAS Registry Number: 80-59-1
- Chemical structure:
This structure is also available as a 2d Mol file - Species with the same structure:
- Stereoisomers:
- Other names: 2-Butenoic acid, 2-methyl-, (E)-; Crotonic acid, 2-methyl-, (E)-; (E)-2-Methylcrotonic acid; trans-α,β-Dimethylacrylic Acid; trans-2-Methyl-2-butenoic acid; trans-2-Methylcrotonic acid; trans-2,3-Dimethylacrylic acid; Cevadic acid; Tiglinic acid; (E)-2,3-Dimethylacrylic acid; Tiglic acid, (E)-; 2-methyl-(E)-2-butenoic acid; (E)-2-Methyl-2-butenoic acid; trans-Crotonic acid, 2-methyl-; 2-Butenoic acid, 2-methyl-, (2E)-; NSC 44235; (E)-2-methylbut-2-enoic acid
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Normal alkane RI, polar column, temperature ramp
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Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director
| Column type | Capillary | Capillary | Capillary | Capillary |
|---|---|---|---|---|
| Active phase | ZB-Wax | DB-Wax | ZB-Wax | TC-Wax |
| Column length (m) | 30. | 30. | 30. | 60. |
| Carrier gas | He | H2 | He | He |
| Substrate | ||||
| Column diameter (mm) | 0.32 | 0.32 | 0.32 | 0.25 |
| Phase thickness (μm) | 0.25 | 0.25 | 0.25 | 0.25 |
| Tstart (C) | 40. | 40. | 40. | 40. |
| Tend (C) | 250. | 230. | 250. | 230. |
| Heat rate (K/min) | 5. | 5. | 5. | 3. |
| Initial hold (min) | 2. | 2. | 2. | 10. |
| Final hold (min) | 10. | 15. | 10. | 10. |
| I | 1862. | 1867. | 1862. | 1838. |
| Reference | Wu, Krings, et al., 2005 | Wu, Krings, et al., 2005 | Wu, Krings, et al., 2005 | Suhardi, Suzuki, et al., 2002 |
| Comment | MSDC-RI | MSDC-RI | MSDC-RI | MSDC-RI |
References
Go To: Top, Normal alkane RI, polar column, temperature ramp, Notes
Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.
Wu, Krings, et al., 2005
Wu, S.; Krings, U.; Zorn, H.; Berger, R.G.,
Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr.,
Food Chem., 2005, 92, 2, 221-226, https://doi.org/10.1016/j.foodchem.2004.07.013
. [all data]
Suhardi, Suzuki, et al., 2002
Suhardi, S.; Suzuki, M.; Yoshida, K.; Muto, T.; Fujita, A.; Watanbe, N.,
Changes in the volatile compounds and in the chemical and physical properties of snake fruit (Salacca edulis Reinw) Cv. Pondoh during maturation,
J. Agric. Food Chem., 2002, 50, 26, 7627-7633, https://doi.org/10.1021/jf020620e
. [all data]
Notes
Go To: Top, Normal alkane RI, polar column, temperature ramp, References
- Symbols used in this document:
Tend Final temperature Tstart Initial temperature - Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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