Supplier: Cinnamic alcohol, cinnamaldehyde, trans cinnamic acid, methyl cinnamate, ethyl cinnamate
Cinnamic acid is an organic compound with the formula C6H5CH=CHCOOH. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents. Classified as an unsaturated carboxylic acid, it occurs naturally in a number of plants. It exists as both a cisand atransisomer, although the latter is more common. Cinnamic acid is a central intermediate in the biosynthesis of myriad natural products include lignolsto lignin and lignocellulose), flavonoids, isoflavonoids, coumarins, aurones, stilbenes, catechin, and phenylpropanoids. Its biosynthesis is performed by action of the enzyme phenylalanine ammonia-lyase (PAL) on phenylalanine. Cinnamic acid is a precursor for the synthesis of a huge number of plant substances, including lignin, tannins, flavonoids, pigments, many of the flavor components of spices, and various alkaloids, such as morphine and colchicine.
Product name: Ethyl cinnamate Synonyms: 2-propenoic acid; 3-phenyl-2-propenoicaciethylester CAS No: 103-36-6 Molecular Formula: c11h12o2 Molecular Weight: 176.21 Melting Point: 6-8 °C Boiling Point: 271.5 °C Flash Point: 93.5 °C Viscosity: (mPas, 20 °C) 8.7 Refractive index: (20°C) 1.5598 Appearance: colorless to yellow liquid Stability: stable. incompatible with strong oxidizing agents, acids, bases, reducing agents. combustible. Purity: >99% Packing: 200kgs/ plastic drum Storage: store in a cool, dry, ventilated area away from sources of heat or ignition. Application: Ethyl cinnamate is also known as β-phenyl acrylate and ethyl 3-phenylpropionate. At room temperature, it appears as colorless oily liquid. it is naturally presented in guava, strawberries, white and red wine, brandy, rum, vanilla and prickly pear. Aroma characterization: sweet amber cream, sweet orange and grape-like rhyme with elegant fragrance of balsam and honey-fragrance. Flavor: strong sweet fruit, plum, cherry-like scent, sweet fruit flavor, fragrance incense, berries, mixed sweet drinks, green incense with vanilla fragrant orchid fragrance. It can be used for the formulation of edible fragrance of almond, vanilla, cinnamon, honey, berries, mixed sweet drinks, fragrance flavor, spicy type, grape and cherry flavors.
Ethyl cinnamate(CAS NO. 103-36-6) is the ester of cinnamic acid and ethanol with the molecular formula C10H10O2. Ethyl cinnamate is found in many foods, such as: corn, tarragon, tamarind, and ceylon cinnamon. Ethyl cinnamate can be used as a flavoring and fragrance ingredient. It can be used as the incense fixative agent and modification agents for fragrance. And it has excellent effect when being used in combination with the natural fruit essential oils with the effect being better for fragrance, perfume and flavor.
Methyl cinnamate(CAS NO. 103-26-4) is a white or transparent solid with a strong, aromatic odor and it belongs to the class of organic compounds known as cinnamic acid esters with the molecular formula C10H10O2. Methyl cinnamate is found naturally in many plants and fruits. Methyl cinnamate is also known by a variety of other names including Methyl 3-phenyl propenoate, 3-Phenyl-2-propenoic acid methyl ester, Methyl 3-phenyl-2-propenoate. Methyl transcinnamate is a fragrance ingredient used in many applications such as flavoring, pharmaceuticals, and fragrance compounds. It is also used to inhibit monophenolase and diphenolase activity of mushroom tyrosinas.
Molecular Weight: 162.19 Melting point:: 34-38 C(lit.) Boiling point: 263 C(lit.) Density: 1.092g/mL,20/4oC Flash point: 123°C Refractive index : 20°C1.5771 Molar volume: m3/mol150.3 Appearance: White to slightly yellow crystal, with cherry and scent Solubility: Soluble in ethanol, ether, glycerin, propylene glycol, most non-volatile oils and mineral oils, insoluble in water. Purity:>99% Package specification:200kg/blue barrel Storage: Pay attention to the source of fire, especially to avoid sunlight, and store in a cool place. Usage: In the international market, it is mainly used in essence, spices and sunscreen. China's GB-2760-2014 provides for the use of edible flavors. It is used in the fragrance industry as a deodorant. It is often used to blend oriental floral fragrances such as carnations, cherries, strawberries and grapes. It is used in soaps, detergents, flavors and pastries. Methyl cinnamate and ethyl cinnamate can be added to cigarette cut tobacco for use as a flavoring agent and a flavoring compensator. As an organic synthesis intermediate, it is mainly used in the pharmaceutical industry. The medicinal value of methyl cinnamate: methyl imidazole and methyl cinnamate are used as an intermediate linker to prepare methyl p-bromomethylcinnamate, which is the main raw material for the production of ozagrel. Methyl cinnamate has a positive effect on the inhibition of vitiligo. In whitening and sunscreen, the effect of methyl cinnamate is obvious.
CAS No.104-54-1 Molecular formulaC9H10O Molecular weight 134.18 Molar mass: 1.044g/mL,20/4oC Melting point30-33 centigrade Boiling point250 centigrade Flash point126 centigrade Refractive index1.5819 Properties : The compound is a solid at room temperature, forming colourless crystals that melt upon gentle heating. As is typical of most higher-molecular weight alcohols, it is sparingly soluble in water at room temperature, but highly soluble in most common organic solvents Purity : greater-or-equal 99% Packaging : 200kg Blue plastic bucket Storage method: Pay attention to the source of fire, especially to avoid sunlight, and store it in a cool place. Usage of Cinnamic alcohol 1.Flavor and fragrance Cinnamyl alcohol is mainly used in the preparation of aromas such as apricot, peach, raspberry and plum, cosmetic essence and soap essence. It has a mild, long-lasting and comfortable aroma, elegant fragrance and also used as a fixative. It is often used in combination with phenylacetaldehyde. Cinnamyl alcohol is a food spice that is allowed to be used in China's "Sanitary Standards for the Use of Food Additives". It is mainly used to prepare fruit flavors such as strawberries, lemons, apricots and peaches, and flavors of brandy. 2.Organic synthesis intermediate It can be used to prepare cinnamyl chloride. It is an excellent raw material for the preparation of the long-acting multifunctional vasoconstrictor antagonist, ceramide. At the same time, cinnamyl chloride can also be used to synthesize the anti-pathogenic microbial agent naftifine and anti-tumor drugs. Toremifen. Flunarizine dihydrochloride is a calcium antagonist that can also be synthesized using cinnamyl chloride. Cinnamyl alcohol is also a raw material used to prepare perfumery lauric acid..
Cinnamyl alcohol(CAS NO. 104-54-1) is an organic compound with very distinct sweet, spicy, hyacinth odour with the formula C6H5CH=CHCH2OH. Cinnamyl alcohol is also known by a variety of other names including cinnamic alcohol, 3-phenyl-2-propen-1-ol, 3-phenylprop-2-en-1-ol, zimtalcohol, styryl carbinol, e-3-phenylprop-2-en-1-ol, 3-phenylallyl alcohol, trans-cinnamyl alcohol. It can be found in the bark of cinnamon trees, as well as in the leaves of the tea-tree, and hyacinth and daffodil flowers. It can also be produced synthetically. Cinnamyl alcohol is mainly used in the fragrance industry because of its distinctive odour. Besides, it can also be used as a food additive in chewing gum, bakery products, candy and soft drinks.
Cinnamic acid is an organic compound with the formula C6H5CH=CHCOOH. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents. Classified as an unsaturated carboxylic acid, it occurs naturally in a number of plants. It exists as both a cis and a trans isomer, although the latter is more common. Cinnamic acid is a central intermediate in the biosynthesis of myriad natural products include lignolsto lignin and lignocellulose, flavonoids, isoflavonoids, coumarins, aurones, stilbenes, catechin, and phenylpropanoids. Its biosynthesis is performed by action of the enzyme phenylalanine ammonia-lyase (PAL) on phenylalanine. Cinnamic acid is a precursor for the synthesis of a huge number of plant substances, including lignin, tannins, flavonoids, pigments, many of the flavor components of spices, and various alkaloids, such as morphine and colchicine.
