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4-METHOXYCINNAMALDEHYDE

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4-METHOXYCINNAMALDEHYDE Basic information

Product Name:
4-METHOXYCINNAMALDEHYDE
Synonyms:
  • FEMA 3567
  • 4-METHOXYCINNAMALDEHYDE
  • 3-(4-METHOXYPHENYL)ACRYLALDEHYDE
  • (2E)-3-(4-Methoxyphenyl)-2-propenal
  • 2-Propenal, 3-(4-methoxyphenyl)-
  • 3-(4-methoxyphenyl)-2-propena
  • 4-Methoxycinnamic aldehyde
  • Cinnamaldehyde, p-methoxy-
CAS:
1963-36-6
MF:
C10H10O2
MW:
162.19
EINECS:
217-807-0
Product Categories:
  • Aromatic Aldehydes & Derivatives (substituted)
Mol File:
1963-36-6.mol
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4-METHOXYCINNAMALDEHYDE Chemical Properties

Melting point:
55-60 °C(lit.)
Boiling point:
145 °C7 mm Hg(lit.)
Density 
1.068±0.06 g/cm3(Predicted)
FEMA 
3567 | P-METHOXYCINNAMALDEHYDE
Flash point:
110°C
storage temp. 
Inert atmosphere,Room Temperature
solubility 
Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
form 
Powder
color 
Light yellow to yellow
Odor
at 10.00 % in dipropylene glycol. spicy cinnamon sweet cherry vanilla floral
Odor Type
spicy
JECFA Number
687
LogP
2.07
EPA Substance Registry System
p-Methoxycinnamaldehyde (1963-36-6)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
36/37/38
Safety Statements 
26-36
WGK Germany 
3

MSDS

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4-METHOXYCINNAMALDEHYDE Usage And Synthesis

Chemical Properties

p-Methoxycinnamaldehyde is an unconjugated aromatic aldehyde with a spicy, floral odor.

Physical properties

Yellowish crystals. M.P. 58°C. B.P. 277°C. Almost insoluble in water, soluble in alcohol and oils. Colors the human skin intensely yellow.

Occurrence

Reported found in baked potato, basil and tarragon.

Production Methods

4-methoxycinnamaldehyde can be produced by condensation of para-Anisaldehyde and Acetaldehyde in alkaline solution.

Aroma threshold values

Detected: 5000 ppm

Taste threshold values

Taste characteristics at 3 to 20 ppm: cherry flesh, sweet, with a cinnamic dry and slightly aromatic.

Synthesis Reference(s)

Tetrahedron Letters, 31, p. 349, 1990 DOI: 10.1016/S0040-4039(00)94552-0

4-METHOXYCINNAMALDEHYDESupplier

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