Cinnamyl
Cinnamyl acetate
CAS: 103-54-8
Molecular Formula: C11H12O2
Cinnamyl - Names and Identifiers
| Name | Cinnamyl acetate |
| Synonyms | cinnamyl 103-54-8 Cinnamyl acetate cinnamylalcohol,acetate gamma-phenylallylacetate Cinnamyl alcohol, acetate gamma-Phenylallyl acetate 3-Phenyl-2-propenyl acetate 3-phenyl-2-propen-1-olacetate 3-Phenyl-2-propen-1-ol acetate 3-Phenylprop-2-en-1-yl acetate (2E)-3-phenylprop-2-en-1-yl acetate (2Z)-3-phenylprop-2-en-1-yl acetate |
| CAS | 103-54-8 |
| EINECS | 203-121-9 |
| InChI | InChI=1/C11H12O2/c1-10(12)13-9-5-8-11-6-3-2-4-7-11/h2-8H,9H2,1H3/b8-5- |
Cinnamyl - Physico-chemical Properties
| Molecular Formula | C11H12O2 |
| Molar Mass | 176.21 |
| Density | 1.057g/mLat 25°C |
| Melting Point | 30 °C |
| Boling Point | 265°C(lit.) |
| Flash Point | >230°F |
| JECFA Number | 650 |
| Water Solubility | 176.2mg/L(temperature not stated) |
| Solubility | Easily soluble in ethanol and ether, almost insoluble in water and glycerin |
| Vapor Presure | 16Pa at 20℃ |
| Appearance | Colorless to yellow transparent liquid |
| Color | Colorless to Light yellow |
| Storage Condition | 2-8°C |
| Sensitive | Sensitive to light |
| Refractive Index | n20/D 1.541(lit.) |
| MDL | MFCD00008722 |
| Physical and Chemical Properties | Colorless to light yellow transparent liquid, with sweet balsam and mixed aroma of rose and stone grass. Flash point 118 ° C, boiling point 264 ° C. Miscible in ethanol, chloroform, ether and most non-volatile oils, a few do not dissolve in glycerol and water. Natural products are found in cinnamon oil. |
| Use | Used in Carnation, Hyacinth, clove, narcissus and other flower flavor, also used in Apple, pineapple, cinnamon and other food flavor |
Cinnamyl - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36 - Irritating to the eyes |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37/39 - Wear suitable gloves and eye/face protection S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 1 |
| RTECS | GE2275000 |
| HS Code | 29153900 |
| Toxicity | The acute oral LD50 in rats was reported to be 3.3 g/kg (2.9-3.7 g/kg) (Moreno, 1972). The acute dermal LD50 was reported to be > 5 g/kg in the rabbit (Moreno, 1972). |
Cinnamyl - Introduction
Easily soluble in ethanol and ether, almost insoluble in water and glycerin. There is a mild and sweet fragrance of flowers.
Last Update：2022-10-16 17:11:37
Cinnamyl - Reference Information
| FEMA | 2293 | CINNAMYL ACETATE |
| LogP | 2.7 at 35℃ |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| properties | colorless to light yellow liquid with a rose-like rock orchid aroma. Slightly soluble in water, soluble in organic solvents such as ethanol. Boiling point 260-262 ℃, relative density (25 ℃)1.047-1.057, refractive index (20 ℃)1.540-1.543. |
| use | cinnamyl acetate unique balsam-floral fragrance, soap preparation, daily cosmetic essence. Spices for flavoring. China (GB2760-96) stipulates that it can be used to prepare various food flavors according to production requirements. GB 2760-96 stipulates that edible spices are allowed to be used. Mainly used to prepare cinnamon, apple, cherry and pineapple flavors. It can be used as a modifier for cinnamon alcohol and has good fragrance fixing ability. It is used in appropriate amounts in the fragrance essence of carnation, hyacinth, lilac, lily of the valley, jasmine, gardenia, rabbit ear grass, daffodil and other flowers. Using roses has the effect of increasing warmth and sweetness, but the amount should be less; shared with geranium, you can get a beautiful rose style. It is also commonly used in edible flavors such as cherries, grapes, peaches, apricots, apples, berries, wind pears, cinnamon, cinnamon, etc. Prepare soap and daily makeup essence. It is used as a fixative and fragrance ingredient in the formulation of lily of the valley, vegetarian and gardenia flavors and oriental perfume. As edible spices, according to the provisions of Japan's "Food Additives Public Agreement", the purity is required to be above 98%, and it shall not be used for purposes other than flavoring. It is used in floral daily flavors such as carnation, hyacinth, lilac, narcissus, and also used in edible flavors such as apples, pineapples, and cinnamon. |
| content analysis | determination according to method 1 in ester determination method (OT-18). The amount of sample taken is 1.2g. The equivalent factor (e) in the calculation is 88.11. |
| toxicity | ADI 1.25 mg/kg(CE). LD503.3g/kg (rat, oral). |
| usage limit | FEMA(mg/kg): soft drink 2.7; Cold drink 6.5; Candy 16; Baked food 11; Gum sugar 8.7; Seasoning 2.0. Moderate limit (FDA § 172.515,2000). |
| Preparation method | It is obtained by acetylation of cinnamyl alcohol and acetic anhydride in the presence of phosphoric acid. |
| production method | is obtained by direct esterification of cinnamyl alcohol and acetic acid. After the esterification reaction, the finished product is obtained by neutralization, washing, drying, and vacuum distillation. It is obtained by esterification of cinnamyl alcohol and acetic anhydride in the presence of anhydrous sodium acetate. |
Last Update：2024-04-09 21:01:54
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