| Molecular Formula | C13H16O2 |
| Molar Mass | 204.26 |
| Density | 1.008g/mLat 25°C(lit.) |
| Boling Point | 254°C(lit.) |
| Flash Point | >230°F |
| JECFA Number | 653 |
| Vapor Presure | 0.000741mmHg at 25°C |
| Refractive Index | n20/D 1.524(lit.) |
| Physical and Chemical Properties | Colorless to light yellow liquid. Sweet balsam and fruit aroma. Boiling point 254 °c. Insoluble in water, soluble in oil, miscible in ethanol. |
| WGK Germany | 2 |
| RTECS | NQ4558000 |
| FEMA | 2297 | CINNAMYL ISOBUTYRATE |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| content analysis | as determined by the ester determination method (OT-18-1), the sample size was taken to be 1.4G, and the equivalent factor (e) was taken to be 102.1. Or according to Gas chromatography (GT-10-4) using non-polar column method. |
| toxicity | GRAS(FEMA;FDA,§ 172.515,2000). |
| usage limit | FEMA(mg/kg): Beverage 1.5; Ice cream 5.0; Candy 7.7; Baked product 8.5; gelatin and pudding 0.02~1.2; Gum 140; Top material 1.0. Moderate limits (FDA,§ 172.515,2000). |
| Use | GB 2760-89 specifies temporary use of flavorants. |
| production method | It is obtained by direct esterification of isobutyric acid with Du-ol under the catalysis of sulfuric acid. |