Cinnamyl cinnamate Chemical Properties

Melting point:

42-45 °C (lit.)

Boiling point:

370 °C (lit.)

Density 

1.10

refractive index 

1.4800 (estimate)

FEMA 

2298 | CINNAMYL CINNAMATE

Flash point:

>230 °F

solubility 

Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.

form 

powder to lump to clear liquid

color 

White or colourless crystals.

Odor

at 100.00 %. sweet balsam floral cassia cinnamyl

Odor Type

balsamic

Merck 

14,2304

JECFA Number

673

InChIKey

NQBWNECTZUOWID-MZXMXVKLSA-N

LogP

4.45

CAS DataBase Reference

122-69-0(CAS DataBase Reference)

NIST Chemistry Reference

Cinnamyl cinnamate(122-69-0)

EPA Substance Registry System

2-Propenoic acid, 3-phenyl-, 3-phenyl-2-propenyl ester (122-69-0)

Safety Information

Safety Statements 

24/25

WGK Germany 

2

RTECS 

GD8562000

HS Code 

29163990

Toxicity

The acute oral LD₅₀ value for cinnamyl cinnamate in rats was reported as 4.2 g/kg, and the acute dermal LD₅₀ value was greater than 5 g/kg (Wohl, 1974).

MSDS

• Language:English Provider:SigmaAldrich

Cinnamyl cinnamate Usage And Synthesis

Chemical Properties

Rectangular, prismic crystals.Soluble in alcohol, ether, benzene.

Chemical Properties

Cinnamyl cinnamate has a characteristic, faintly sweet, resinous odor.

Occurrence

Cinnamyl cinnamate is one of the most important constituents of storax: Liqidambar orientale, Liquidambar styracifluum L. It is also found in white Peru and Honduras balsams.

Uses

Perfumery, flavoring.

Definition

ChEBI: Cinnamyl cinnamate is a cinnamate ester.

Preparation

From cinnamic aldehyde plus aluminium ethylate in ether or by any other suitable means. It must not contain any free cinnamic aldehyde.

Aroma threshold values

Aroma characteristics at 1%: mild, floral, balsamic, sweet, floral, jasmine and rose, with a cinnamon spicy nuance.

Taste threshold values

Taste characteristics at 10 to 25 ppm: spicy, cinnamic balsamic, with a floral, yeasty note and a lingering spicy aftertaste.

General Description

Cinnamyl cinnamate can be used as a flavoring agent and a fragrance ingredient.

Biochem/physiol Actions

Taste at 10 to 25 ppm

Synthesis

It can be extracted from storax; synthetically, by prolonged reaction of aluminum ethylate with cinnamic aldehyde in absolute ether.

Cinnamyl cinnamate(122-69-0)Related Product Information

• Dimethyl malonate
• PartialFattyAcidEsterofGlycerine
• Phenyl salicylate
• Stearic acid
• PROPYLENE
• GLYCERYL MONOSTEARATE
• Cinnamyl acetate
• Diphenyl ether
• Monostearin
• Alginic Sodium Diester
• Dimethyl fumarate
• PHENYL VALERATE
• PHENYL RESIN
• Phenylacetic acid
• CDC
• 3-PHENYLACRYLIC ANHYDRIDE
• trans-Cinnamic acid
• AcidEster