104-65-4
cinnamyl formate
CAS: 104-65-4
Molecular Formula: C10H10O2
104-65-4 - Names and Identifiers
104-65-4 - Physico-chemical Properties
| Molecular Formula | C10H10O2 |
| Molar Mass | 162.19 |
| Density | 1.08 g/mL at 25 °C (lit.) |
| Boling Point | 250-254 °C (lit.) |
| Flash Point | >230°F |
| JECFA Number | 649 |
| Vapor Presure | 0.0198mmHg at 25°C |
| Storage Condition | Inert atmosphere,Store in freezer, under -20°C |
| Refractive Index | n20/D 1.553(lit.) |
| Physical and Chemical Properties | Colorless to slightly yellow liquid, with grass, herbs and cinnamon like balm, with bitter taste. Boiling point 250 ℃. The flash point is above 100 ℃. Miscible in ethanol, ether, chloroform and most non-volatile oils, insoluble in water. |
104-65-4 - Risk and Safety
| WGK Germany | 2 |
| RTECS | UD5530000 |
| Toxicity | The acute oral LD50 in rats was reported as 2.9 g/kg (2.38-3.54 g/kg) and the acute dermal LD50 in rabbits as > 5 g/kg (Denine. 1973). |
104-65-4 - Nature
Open Data Verified Data
colorless to yellowish liquid. With balsam aroma, flower and fruit aroma, sweet apple-like aroma. Insoluble in water, soluble in most organic solvents.
Last Update：2024-01-02 23:10:35
104-65-4 - Preparation Method
Open Data Verified Data
prepared from cinnamyl alcohol and mixed Formic Anhydride and acetic anhydride. Alternatively, it can be prepared by direct esterification of cinnamyl alcohol with formic acid.
Last Update：2022-01-01 10:08:33
104-65-4 - Use
Open Data Verified Data
used as safe spices, candy, ice cream and ice food dosage 6.9~9.1mg/kg, soft drink dosage 1. 3 mg/kg. It is also widely used in daily chemical products.
Last Update：2022-01-01 10:08:34
104-65-4 - Safety
Open Data Verified Data
The acute oral LD50 of rats was 2.38-3. 54g/kg, and the percutaneous LD50 of rabbits was greater than 5g/kg. Under closed conditions, the product was applied to non-damaged or damaged rabbit skin and no irritation was observed after 1 day. If a blocking skin test was performed on a human body using a 4% Vaseline preparation, no irritation was observed after 2 days.
Last Update：2022-01-01 10:08:35
104-65-4 - Reference Information
| overview | cinnamon formate chemical name is phenylpropene formate, 3-phenyl -2-propylene -1-alcohol formate, is an important fine chemical intermediate, widely used in medicine, perfume and other products. At present, the general methods for preparing cinnamyl formate mainly include: 1) direct esterification of formic acid and cinnamyl alcohol to prepare cinnamyl formate, using different catalysts (such as ammonium chloride, magnesium chloride, phosphoric acid, concentrated sulfuric acid, etc.) The yield and product quality of cinnamyl formate produced have a greater impact. The yield of cinnamyl formate synthesized by this method is low and the product quality is poor. 2) Synthesis of cinnamyl formate from sodium formate and cinnamyl chloride in the presence of pyridine. Although the synthesis process is relatively simple, but the consumption of solvent is large, the main raw materials sodium formate and cinnamon chlorine source is limited, and the raw materials and solvents used are expensive, from an economic point of view is not cost-effective. |
| properties | cinnamyl formate is a colorless or light yellow transparent liquid with cinnamon flavor and bitter taste. Boiling point: 250 ℃, flash point: above 100 ℃. Relative density (25 ℃):1.077-1.082, refractive index (20 ℃):1.550-1.556. Miscible in ethanol, ether, chloroform and most non-volatile oils, almost insoluble in water. |
| use | cinnamyl formate is mainly used to prepare strawberries, raspberries, peaches, bananas and spices. this product is also an edible spice. Spices. Mainly used to prepare strawberry, raspberry, peach, banana and spices and other flavors. |
| content analysis | gas chromatography analysis was carried out by using polar column in GT-10-4. |
| toxicity | GRAS(FEMA). LD50 2900mg/kg (rat, oral). |
| usage limit | FEMA(mg/kg): soft drink 1.3; Cold drink 9.1; Candy 6.9; Baked food 8.0; Gum candy 0.60. Moderate limit (FDA § 172.515,2000). GB 2760-1997 provisions are allowed to use edible spices. |
| preparation method | cinnamyl formate is formed by formylation of formic acid and cinnamyl alcohol in the presence of phosphoric acid. |
| chemical properties | colorless to slightly yellow liquid, with grass, herbs and cinnamon like balsam, bitter taste. Boiling point 250 ℃. The flash point is above 100 ℃. Miscible in ethanol, ether, chloroform and most non-volatile oils, insoluble in water. |
| production method | is formed by direct esterification of cinnamyl alcohol and formic acid. |
| EPA chemical information | information provided by: ofmpub.epa.gov (external link) |
Last Update：2024-04-09 20:02:46
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Product Name: cinnamyl formate Request for quotation
CAS: 104-65-4
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Mobile: +86-17551318830
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CAS: 104-65-4
Tel: 17505222756
Email: pules.cn@gmail.com
Mobile: +86-17551318830
Wechat: 17505222756
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