Natural Ethyl Cinnamate

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Product Description

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

Product Detail

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

Natural 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)

Natural Ethyl cinnamate Safety Information

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

Natural Ethyl cinnamate Usage

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
Occurrence	Normally occurring in the trans-form; a cis-form also exists. Reported found in Oriental styrax, in the oil of Campheria galanga and in the rhizomes of Hedychium spicatum. Also reported found in cherry, American cranberry, pineapple, guava, strawberry, fresh blackberry, strawberry jam, soybean, yellow passion fruit juice, hybrid passion fruit juice, apple brandy, quince, prickly pear, strawberry wine, Bourbon vanilla, sea buckthorn, cinnamon leaf and root bark, clove, brandy, rum, sherry, grape wines, cocoa, soybean and other natural sources.
Uses	Perfumery, flavoring extracts.
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.
Safety Profile	Moderately toxic by ingestion. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS