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Kovats - tiglic acid

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(E)-2-Methyl-2-butenoic acid Formula: C5H8O2 CAS#: 80-59-1 MW: 100.12 Odour Characteristic: Sweet, Dry, Spicy, Woody, Caramel [MS]  [Behavioural function]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   865    DB-1¦J&W Scientific, Folsom, CA, USA¦    Velasco-Negueruela A    Flavour Fragr. J.    2002    17:468 1792    HP-20M¦Hewlett-Packard, Palo Alto, CA, USA¦    Jerkovic I    Phytochem.    2003a    63:109 1862    ZB-Wax¦Phenomenex, Cheshire, U.K¦    Wu S    Food Chem.    2005a    92:221 Reference(s) Wu, S., Krings, U., Zorn, H., and Berger, R.G. 2005a. Volatile compounds from the fruiting bodies of beefsteak fungus Fistulina hepatica (Schaeffer: Fr.) Fr. Food Chem. 92:221-226.   Jerkovic, I., and Mastelic, J. 2003a. Volatile compounds from leaf-buds of Populus nigra L.(Salicaceae). Phytochem. 63:109-113.   Velasco-Negueruela, A., Pérez-Alonso, M.J., De Paz, P.L.P., Vallejo, C.G., Palá-Paúl, J., and Inigo, A. 2002. Chemical composition of the essential oils from the roots, fruits, leaves and stems of Pimpinella cumbrae link growing in the Canary Islands (Spain). Flavour Fragr. J. 17:468-471.