Ethyl Cinnamate

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Product Description

Ethyl cinnamate 's cas code is 103-36-6

Product Detail

Ethyl cinnamate Basic information

Application of spices and fragrance Content analysis Toxicity Use the limit Maximal allowable amount as additive and maximal allowable residue Chemical properties Uses Production method

Product Name:	Ethyl cinnamate
CAS:	103-36-6
MF:	C11H12O2
MW:	176.21
EINECS:	203-104-6
Mol File:	103-36-6.mol

Ethyl cinnamate Chemical Properties

Melting point	6-8 °C(lit.)
Boiling point	271 °C(lit.)
density	1.049 g/mL at 20 °C(lit.)
FEMA	2430 \| ETHYL CINNAMATE
refractive index	n20/D 1.558(lit.)
Fp	>230 °F
storage temp.	Refrigerator (+4°C)
form	Liquid
color	Clear colorless to pale yellow
Water Solubility	insoluble
Merck	14,2299
JECFA Number	659
BRN	1238804
Stability:	Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible.
CAS DataBase Reference	103-36-6(CAS DataBase Reference)
NIST Chemistry Reference	trans-Ethyl cinnamate(103-36-6)
EPA Substance Registry System	Ethyl cinnamate (103-36-6)

Ethyl cinnamate Safety Information

Risk Statements	20-22
Safety Statements	23-24/25
WGK Germany	1
RTECS	GD9010000
TSCA	Yes
HS Code	29163990

Ethyl cinnamate Usage And Synthesis

Chemical properties	It appears as nearly colorless, transparent oily liquid with light, long lasting cinnamon and strawberry aroma and sweet honey aroma. It has no optical activity with the melting point of 12 ° C, the boiling point of 272 ° C and the flash point of 93.5 ° C. It is miscible in ethanol, ether and most non-volatile oils. It is almost insoluble in glycerol and water. It is slightly soluble in propylene glycol. Its natural product exists in the Soviet Union balsam, galangal oil and so on.
Production method	It can be obtained through the esterification between cinnamic acid and ethanol in the presence of sulfuric acid with a yield of about 60%. It can also be derived through the reaction bewteen benzaldehyde and ethyl acetate. It can be obtained through the reaction between benzaldehyde and ethyl acetate in the presence of sodium metal. It is derived from the heating of cinnamic acid, ethanol and sulfuric acid to 100 °C in the presence of aluminum sulfate.
Description	Ethyl cinnamate is the ester of cinnamic acid and ethanol. It is present in the essential oil of cinnamon. Pure ethyl cinnamate has a "fruity and balsamic odor, reminiscent of cinnamon with an amber note". The p-methoxy derivative is reported to be a mono amine oxidase inhibitor.
Chemical Properties	Ethyl cinnamate has a sweet balsami honey-note odor.
Chemical Properties	colourless liquid
Uses	Perfumery, flavoring extracts.
Production Methods	Ethyl cinnamate is found in storax oil, Kaempferia galanga, and several other oils. It is produced by the direct esterification esterification of ethanol with cinnamic acid under azeotropic conditions or by Claisen-type condensation of ethyl acetate and benzaldeyde in the presence of sodium metal .
Preparation	By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen con[1]densation of benzaldehyde and ethyl acetate
Aroma threshold values	Detection: 17 to 40 ppb
Taste threshold values	Taste characteristics at 20 ppm: balsamic, powdery, fruity, berry, punch, spice, sweet and green.

Ethyl cinnamate Preparation Products And Raw materials

Raw materials	Sodium-->Aluminium sulfate-->trans-Cinnamic acid-->Hydrochloric acid alcohol
Preparation Products	Ozagrel-->3-Phenyl-1-propanol-->Ethyl 3-phenylpropionate