Molecular Formula:
Molecular Weight:
Olfactive Family:
Fruity | Green
Odor description:
Initially fruity with an earthy backnote reminiscent of green olives.
Taste description:
Sweet fruity, green notes.
colorless liquid
2-Butenoic acid, 2-methyl-, ethyl ester, (2E)-, ETHYL TIGLATE
Slightly soluble in water.
Store tightly sealed under inert gas in a cool, well-ventilated area.
Shelf Life:
36 months from manufacture date
Boiling Point:
156.00 C (EPI 4.0)
0.917 : 0.927 at 25 deg C
Refractive index:
1.430 : 1.439 at 20 deg C
1.Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat.
Hsouna AB1, Trigui M, Mansour RB, Jarraya RM, Damak M, Jaoua S. Int J Food Microbiol. 2011 Jul 15;148(1):66-72. doi: 10.1016/j.ijfoodmicro.2011.04.028. Epub 2011 May 19.
The present study describes the phytochemical profile and the protective effects of Ceratonia siliqua pods essential oil (CsEO), a food and medicinal plant widely distributed in Tunisia. Twenty five different components were identified in the CsEO. Among them, the major detected components were: Nonadecane, Heneicosane , Naphthalene, 1,2-Benzenedicarboxylic acid dibutylester, Heptadecane, Hexadecanoic acid, Octadecanoic acid, 1,2-Benzenedicarboxylic acid, Phenyl ethyl tiglate, Eicosene, Farnesol 3, Camphor, Nerolidol and n-Eicosane. The antimicrobial activity of CsEO was evaluated against a panel of 13 bacteria and 8 fungal strains using agar diffusion and broth microdilution methods. Results have shown that CsEO exhibited moderate to strong antimicrobial activity against the tested species. In addition, the inhibitory effect of this CsEO was evaluated in vivo against a foodborne pathogens Listeria monocytogenes, experimentally inoculated in minced beef meat (2×10(2) CFU/g of meat) amended with different concentrations of the CsEO and stored at 7 °C for 10 days.
2.Physiological and biochemical characteristics of the ethyl tiglate production pathway in the yeast Saprochaete suaveolens.
Grondin E1, Shum Cheong Sing A, Caro Y, de Billerbeck GM, François JM, Petit T. Yeast. 2015 Jan;32(1):57-66. doi: 10.1002/yea.3057. Epub 2014 Dec 17.
A yeast identified as Saprochaete suaveolens was investigated for its capacity to produce a large panel of flavouring molecules. With a production of 32 compounds including 28 esters, S. suaveolens seems to be a good producer of fruity flavours and fragrances and especially of unsaturated esters, such as ethyl tiglate. Physiological and biochemical analyses were performed in this study in an attempt to comprehend the metabolic route to the formation of this compound. We show that the accumulation of ethyl tiglate by S. suaveolens is specifically induced by isoleucine. However, and contrary to S. cerevisiae, which harbours a classical Ehrlich pathway leading to the production of 2-methylbutanol from isoleucine, our results provide phenotypic and enzymological evidence of ethyl tiglate biosynthesis in S. suaveolens through the catabolism of this amino acid by the β-oxidation pathway, which generates tiglyl-CoA as a probable intermediate. A kinetic analysis of this flavour molecule during growth of S.
3.Some biological activities of Epaltes divaricata L. - an in vitro study.
Glorybai L1, Kannan K B2, Arasu MV3, Al-Dhabi NA4, Agastian P5. Ann Clin Microbiol Antimicrob. 2015 Mar 24;14:18. doi: 10.1186/s12941-015-0074-4.
BACKGROUND: Novel chemical molecules recovered from endangered medicinal plants have wide applications and have the potential to cure different diseases caused by microorganisms. The aim of this study was to investigate In vitro antimicrobial, α-glucosidase inhibition and antioxidant activity of different solvent extracts of Epaltes divaricata L.
4.Specific volatile compounds from mango elicit oviposition in gravid Bactrocera dorsalis females.
Kamala Jayanthi PD1, Kempraj V, Aurade RM, Venkataramanappa RK, Nandagopal B, Verghese A, Bruce TJ. J Chem Ecol. 2014 Mar;40(3):259-66. doi: 10.1007/s10886-014-0403-7. Epub 2014 Mar 13.
Selecting a suitable oviposition site is crucial to the fitness of female insects because it determines the successful development of their offspring. During the oviposition process, an insect must use cues from the external environment to make an appropriate choice of where to lay eggs. Generalist insects can detect and react to a plethora of cues, but are under selection pressure to adopt the most reliable ones to override noise and increase efficiency in finding hosts. The oriental fruit fly, Bactrocera dorsalis (Hendel), is a generalist that utilizes a multitude of fruits as oviposition sites. However, the identity and nature of oviposition stimulants for B. dorsalis is not well known. Recently, we identified a volatile compound γ-octalactone that elicits an innate oviposition response in B. dorsalis. We screened 21 EAD-active volatiles, identified from mango, for their oviposition stimulant activity. 1-Octen-3-ol, ethyl tiglate, and benzothiazole instigated oviposition in gravid B.
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