FEMA 2301
Cinnamyl propionate
CAS: 103-56-0
Molecular Formula: C12H14O2
FEMA 2301 - Names and Identifiers
FEMA 2301 - Physico-chemical Properties
| Molecular Formula | C12H14O2 |
| Molar Mass | 190.24 |
| Density | 1.032g/mLat 25°C(lit.) |
| Boling Point | 289°C(lit.) |
| Flash Point | >230°F |
| JECFA Number | 651 |
| Water Solubility | 69mg/L at 25℃ |
| Vapor Presure | 0.983Pa at 25℃ |
| Refractive Index | n20/D 1.535(lit.) |
| Physical and Chemical Properties | WGK Germany:2 RTECS:GE2360000 |
FEMA 2301 - Risk and Safety
| Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. R38 - Irritating to the skin R22 - Harmful if swallowed |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S37 - Wear suitable gloves. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S44 - |
| WGK Germany | 2 |
| RTECS | GE2360000 |
| TSCA | Yes |
| HS Code | 29155090 |
| Toxicity | The acute oral LD50 value in rats was reported as 3.4 g/kg (3.2-3.6 g/kg) (Moreno, 1973). The acute dermal LD50 value in rabbits was reported as > 5 g/kg (Moreno, 1973). |
FEMA 2301 - Reference Information
| FEMA | 2301 | CINNAMYL PROPIONATE |
| LogP | 3.34 at 25℃ |
| NIST chemical information | information provided by: webbook.nist.gov (external link) |
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| uses | spices. Mainly used in the preparation of grape, raspberry, gooseberry and strawberry flavor. spices. Mainly used for the preparation of grape, raspberry, gooseberry and strawberry flavor. it can be used for the blending of floral aroma, banana and cherry flavor. |
| assay | was determined by method one in the ester assay (OT-18). The amount of the sample was 1.2g. The equivalence factor (e) in the calculation is taken as 95.12. Or according to GT-10-4 using non-polar column method. |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drinks 1.0; Cold drinks 4.3; Candy 7.5; Baked goods 8.8; pudding 2.4~4.0; Gum |
| production method | is obtained by direct esterification of cinnamyl alcohol and propionic acid. |
Last Update：2024-04-09 15:16:45
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