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+ Copy

  
• IUPAC Standard InChIKey: UIERETOOQGIECD-ONEGZZNKSA-N Copy
• CAS Registry Number: 80-59-1
• Chemical structure:
  This structure is also available as a 2d Mol file
• Species with the same structure:
  • (E)-2-Methyl-2-butenoic acid
• Stereoisomers:
  • 2-Butenoic acid, 2-methyl-
  • 2-Butenoic acid, 2-methyl-, (Z)-
• 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
• Information on this page:
  • Gas Chromatography
  • References
  • Notes
• Other data available:
  • Phase change data
  • Mass spectrum (electron ionization)
• Options:
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Gas Chromatography

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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

Normal alkane RI, non-polar column, temperature ramp

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Normal alkane RI, polar column, temperature ramp

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References

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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]

Zenkevich, 2005
Zenkevich, I.G., Experimentally measured retention indices., 2005. [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

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• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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