2'-Methoxycinnamaldehyde Property

Melting point:

44-48 °C(lit.)

Boiling point:

160-161 °C12 mm Hg(lit.)

Density 

1.0281 (rough estimate)

refractive index 

1.6000 (estimate)

FEMA 

3181 | O-METHOXYCINNAMALDEHYDE

Flash point:

>230 °F

storage temp. 

2-8°C

solubility 

Chloroform (Slightly), DMSO (Sparingly)

form 

Solid

color 

Yellow

Odor

at 100.00 %. sweet cinnamon cassia oily woody paper

Odor Type

spicy

JECFA Number

688

InChIKey

KKVZAVRSVHUSPL-GQCTYLIASA-N

LogP

2.13

CAS DataBase Reference

1504-74-1(CAS DataBase Reference)

NIST Chemistry Reference

2-Propenal, 3-(2-methoxyphenyl)-(1504-74-1)

EPA Substance Registry System

o-Methoxycinnamaldehyde (1504-74-1)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-37/39

WGK Germany 

2

RTECS 

GD6590000

HS Code 

29124990

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P271Use only outdoors or in a well-ventilated area.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

2'-Methoxycinnamaldehyde Chemical Properties,Usage,Production

Description

o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undertones. It has a sweet, spicy, warm flavor, somewhat pungent above 200 - 300 ppm. It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it can be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime.

Chemical Properties

o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undernotes. It has a sweet, spicy, warm flavor and is somewhat pungent above 200 to 300?ppm.

Occurrence

Reported found in cinnamon oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene; in cinnamon bark and leaf.

Preparation

It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it may also be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime. It may be isolated and purified from powdered cinnamon.

Definition

ChEBI: Cassiastearoptene is a member of cinnamaldehydes.

Taste threshold values

Taste characteristics at 50 ppm: warm, spicy, cinnamon and clove-like.

General Description

Yellow crystals.

Air & Water Reactions

Insoluble in water.

Reactivity Profile

Aldehydes, such as 2'-Methoxycinnamaldehyde, are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.

Fire Hazard

2'-Methoxycinnamaldehyde is flammable.

target

P450 (e.g. CYP17)