Ethyl cinnamate
Ethyl cinnamate
CAS: 103-36-6
Molecular Formula: C11H12O2
Ethyl cinnamate - Names and Identifiers
| Name | Ethyl cinnamate |
| Synonyms | Ethyl cinnamate Ethyl 3-phenylacrylate Cinnamic acid ethyl ester ethyl 3-phenylprop-2-enoate ethyl 2-phenylprop-2-enoate Ethyl 3-phenyl-2-propenoate ethyl (2Z)-3-phenylprop-2-enoate Ethyl (2E)-3-phenyl-2-propenoate ethyl (2E)-3-phenylprop-2-enoate benzyl (2E)-3-phenylprop-2-enoate 3-phenyl-2-propenoicaciethylester 2-Propenoicacid,3-phenyl-,ethylester 2-Propenoic acid, 3-phenyl-, ethyl ester |
| CAS | 103-36-6 |
| EINECS | 203-104-6 |
| InChI | InChI=1/C11H12O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-9H,2H2,1H3/b9-8- |
Ethyl cinnamate - Physico-chemical Properties
| Molecular Formula | C11H12O2 |
| Molar Mass | 176.21 |
| Density | 1.049 g/mL at 20 °C (lit.) |
| Melting Point | 6-8 °C (lit.) |
| Boling Point | 271 °C (lit.) |
| Specific Rotation(α) | 1.559-1.561 |
| Flash Point | >230°F |
| JECFA Number | 659 |
| Water Solubility | insoluble |
| Solubility | It is miscible with ethanol and ether and insoluble in water. |
| Vapor Presure | 6Pa at 20℃ |
| Appearance | Colorless liquid |
| Color | Clear colorless to pale yellow |
| Merck | 14,2299 |
| BRN | 1238804 |
| Storage Condition | 2-8°C |
| Stability | Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible. |
| Sensitive | Sensitive to light |
| Refractive Index | n20/D 1.558(lit.) |
| MDL | MFCD00009189 |
| Physical and Chemical Properties | Almost colorless transparent oily liquid, with a light and lasting aroma of cinnamon and strawberry and a sweet aroma of honey. No optical rotation, melting point 12 ℃, boiling point 272 ℃, flash point 93.5 ℃. Miscible in ethanol, ether and most non-volatile oils, a few do not dissolve in glycerol and water. Slightly soluble in propylene glycol. Natural products are found in styrax, galangal oil, etc. |
| Use | Is an important Flavor and Fragrance Intermediates, also used as pharmaceutical, food additive intermediates |
Ethyl cinnamate - Risk and Safety
| Risk Codes | R20 - Harmful by inhalation R22 - Harmful if swallowed |
| Safety Description | S23 - Do not breathe vapour. S24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 1 |
| RTECS | GD9010000 |
| TSCA | Yes |
| HS Code | 29163990 |
| Toxicity | The acute oral LD50 value in rats was reported as 7.8 g/kg (7.41-8.19 g/kg) (Russell, 1973). The acute dermal LD50 value in rabbits was reported as > 5 g/kg (Russell, 1973). |
Ethyl cinnamate - Reference
| Reference Show more | 1. Hou Lijuan, Yan Chao, Zhao Huan, et al. Headspace solid phase microextraction-gas chromatography-mass spectrometry-sniffing technology analysis of main aroma components of jujube brandy [J]. Chinese Journal of Food Science, 2018, 018(008):232-238. |
Ethyl cinnamate - Nature
Open Data Verified Data
colorless liquid. The molecular weight is 176.22, the melting point is 12 ° C., the boiling point is 272 ° C., the flash point is 93.5 ° C., and the refractive index (20 ° C.) is 1.560. Soluble in ethanol, ethyl acetate, ether, acetone and other most organic solvents, water-soluble and glycol. With sweet orange and grape flavor and background, the aroma is long-lasting.
Last Update：2024-01-02 23:10:35
Ethyl cinnamate - Preparation Method
Open Data Verified Data
prepared by fractionation of styrax and galangal oil.
Last Update：2022-01-01 11:14:36
Ethyl cinnamate - Introduction
Slightly smell of cinnamon. Polymerization is easy to occur under the action of light and heat. Hydrolysis occurs under the action of caustic. It is miscible with ethanol and ether and insoluble in water. Low toxicity, half lethal dose (rat, oral) 400mg/kg.
Last Update：2022-10-16 17:11:37
Ethyl cinnamate - Application
Open Data Verified Data
can be used as a flavor.
Last Update：2025-08-19 16:24:40
Ethyl cinnamate - Reference Information
| FEMA | 2430 | ETHYL CINNAMATE |
| LogP | 3.01 at 23.6℃ |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| introduction | natural ethyl cinnamic acid exists in Elaeagnus angustifolia flower and natural Suhe fragrance with fruit-like aroma, clear and sweet atmosphere and oriental flavor. It is better combined with fragrant purple bacteria and natural fruit essential oil, and is better used in fragrant powder, perfume and essence. It can also be used in edible bayberry flavors. The breath is clear and sweet with oriental flavors. Synthetic cinnamate is mainly used as a spice for food and cosmetics. Ethyl cinnamate can be used as a fixative and thickener for flavors. It can also be added to cigarette tobacco, used as a flavoring agent and aroma compensation agent; to compensate for the aroma of cigarettes, to meet the consumer's new requirements for higher cigarette taste. |
| Use | Ethyl cinnamate exists in natural Stylea and has a fruit-like aroma. It has a better effect when combined with fragrant purple bacteria and natural fruit essential oil, such as It is better in fragrant powder, perfume and essence. It is widely used in roses, oranges, narcissus, dragon birthday fragrance, amber fragrance, vegetarian orchid and other fragrances. It can also be used as soap spices. It can coordinate other paste fragrances in soap and powder fragrances and has the effect of fixing fragrance. GB 2760-96 stipulates that it is temporarily allowed to use edible spices. It can be used as edible flavor, daily flavor, edible flavor, etc., used for almond, vanilla, cinnamon, honey, berry, mixed sweet drink, balm flavor, pungent flavor, grape and cherry flavor. It can also be used in edible bayberry flavors, with a clear and sweet flavor. In addition, due to the high boiling point and stability, GB 2760-96 stipulates that it is temporarily allowed to use edible spices. Mainly used to prepare strawberry, raspberry, plum, cherry and other flavors. Because of its high boiling point and stability, it should be used for baked foods. It is an important flavor and spice intermediate, and is also used as an intermediate in medicine and food additives Used in the spice industry Appropriate amount of it is used in roses, narcissus, ambergris-amber, citrus, fragrant, vegetarian orchid, cologne, heavy oriental type and woody-incense type. In soap, washing water, powder flavor can coordinate other paste fragrance, and has the effect of fixing fragrance. It can also be used as an edible spice in cherries, grapes, strawberries, rubus, peaches, plums, cinnamon, spice, vanilla beans and other flavors. fragrance fixer and variator of essence. Glass prism This product exists in the natural Suhe incense, has a fruit-like aroma, the breath is clear and sweet, and has oriental flavor. It has better effect in combination with fragrant purple fungus smooth and natural fruit essential oil, and is better used in fragrant powder, perfume and essence. It can also be used in edible bayberry essence. |
| application | natural ethyl cinnamate exists in Elaeagnus angustifolia flower and natural Suhe fragrance with fruit-like aroma, clear and sweet flavor and oriental flavor. It has a better effect when combined with fragrant purple bacteria and natural fruit essential oil, and is better when used with fragrant powder, perfume and essence. It can also be used in edible bayberry flavors, with a clear and sweet flavor. Synthetic cinnamates are mainly used as spices for food and cosmetics. Ethyl cinnamate can be used as a fixative and thickener for flavors. In addition, methyl cinnamate and ethyl cinnamate can be added to tobacco shreds as flavoring agents and aroma compensators. Since the boiling points of methyl cinnamate and ethyl ester series monomers are above 260 degrees, the persistence rate of tobacco shreds after flavoring, the transfer rate of mainstream particles after suction and the retention rate of filter nozzles are relatively high and stable, which is a very excellent cigarette tobacco |
| application of flavors and fragrances | ethyl cinnamate, also known as ethyl β-phenylacrylate and ethyl 3-phenylpropionate, is a colorless oily liquid at room temperature. Naturally found in guava, strawberry, white and red wine, brandy, rum, vanilla, overlord tree. Description of aroma characteristics: sweet amber cream fragrance, sweet orange and grape-like rhyme, with elegant balsam fragrance and honey-floral fragrance. Taste: powerful sweet fruit aroma, plum, cherry-like aroma, sweet fruit flavor, balm aroma, berry aroma, mixed sweet beverage, green aroma with powder aroma vanilla flower flavor. Used for almond, vanilla, cinnamon, honey, berries, mixed sweet drinks, balm flavor, pungent flavor, grape and cherry flavor formulation. |
| content analysis | determined by therapy one in ester determination method (OT-18). The amount of sample taken is 1.2g. The equivalent factor (e) in the calculation is 88.11. Or as determined by polar column method in GT-10-4. |
| toxicity | ADI 1.25 mg/kg(CE). LD 50 4000m/kg (rat, oral). |
| usage limit | FEMA(mg/kg): soft drink 4.1; Cold drink 8.8; Candy 9.5; Baked food 12; Pudding 2.4; Gum candy 1l ~ 40. Moderate limit (FDA § 172.515,2000). |
| Production method | In the presence of sulfuric acid, cinnamic acid and ethanol are esterified (yield is about 60%). It can also be obtained by the reaction of benzaldehyde and ethyl acetate. Benzaldehyde and ethyl acetate are combined in the presence of metallic sodium. It is obtained by heating cinnamic acid, ethanol, and sulfuric acid to 100°C in the presence of aluminum sulfate. |
Last Update：2024-04-09 15:16:46
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