Isoamyl cinnamate
Isoamyl cinnamate Basic information
- Product Name:
- Isoamyl cinnamate
- Synonyms:
-
- 2-Propenoic acid, 3-phenyl-, 3-methylbutyl ester
- 2-Propenoicacid,3-phenyl-,3-methylbutylester
- 3-methylbutyl3-phenyl-2-propenoate
- 3-phenyl-2-propenoicaci3-methylbutylester
- cinnamicacid,isopentylester
- Isopentyl (2E)-3-phenyl-2-propenoate
- ISO-PENTYL CINNAMATE
- isopentyl 3-phenyl propenoate
- CAS:
- 7779-65-9
- MF:
- C14H18O2
- MW:
- 218.29
- EINECS:
- 231-931-2
- Mol File:
- 7779-65-9.mol
Isoamyl cinnamate Chemical Properties
- Boiling point:
- 310 °C(lit.)
- Density
- 0.995 g/mL at 25 °C(lit.)
- refractive index
- n20/D 1.536(lit.)
- FEMA
- 2063 | ISOAMYL CINNAMATE
- Flash point:
- >230 °F
- Odor
- at 100.00 %. floral amber cocoa orchid musty
- Odor Type
- balsamic
- Water Solubility
- <0.1 g/100 mL at 20 ºC
- JECFA Number
- 665
- Stability:
- Stability Combustible. Incompatible with strong oxidizing agents.
- LogP
- 4.12
- CAS DataBase Reference
- 7779-65-9(CAS DataBase Reference)
- NIST Chemistry Reference
- Isoamyl cinnamate(7779-65-9)
- EPA Substance Registry System
- Isoamyl cinnamate (7779-65-9)
MSDS
- Language:English Provider:Isoamyl cinnamate
- Language:English Provider:SigmaAldrich
Isoamyl cinnamate Usage And Synthesis
Description
Isoamyl cinnamate has a balsamic odor reminiscent of cocoa. May be prepared by esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source.
Chemical Properties
pale yellow liquid with an iridescent sheen
Chemical Properties
Isoamyl cinnamate is a colorless, somewhat viscous liquid. Insoluble in water, soluble in alcohol and oils, poorly soluble in Propylene glycol. B.P. 310℃. Sp.Gr. 1.00. Isoamyl cinnamate has a balsamic odor reminiscent of cocoa.
Occurrence
Reported found in cinnamon and port wine
Uses
Isoamyl cinnamate is Used in perfumes for Oriental notes, Chypre, Ambre, and as a fixative-blender in spicy fragrance types (Carnation etc.). Quite stable in soap and a fair fixative. However, it tends to polymerize in storage. An increasing cloudiness, accompanied by increased viscosity and decreased odor level are signs of beginning polymerization. It is used in flavors for imitation Butter, Caramel, Fruit, Honey, Peach, Pineapple, Strawberry, etc. and in traces in Vanilla compositions to introduce warm-balsamic notes resembling Cocoa or Chocolate. Concentrations in finished foods: up to 12 ppm in candy or baked goods.
Preparation
By esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source.
Definition
ChEBI: Isoamyl cinnamate is a cinnamate ester.
Taste threshold values
Taste characteristics at 35 ppm: sweet, floral, powdery, berry, and spice nuances
General Description
Pale yellow liquid with iridescent sheen.
Air & Water Reactions
Insoluble in water.
Reactivity Profile
An ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides.
Fire Hazard
Isoamyl cinnamate is probably combustible.
Isoamyl cinnamate (7779-65-9)Related Product Information
- alpha-Methylcinnamic acid
- Ethyl cinnamate
- Isoamyl nitrite
- 3-Methyl-1-butanol
- Phenylhydrazine
- Isoamyl propionate
- Isoamyl o-hydroxybenzoate
- 4-Hydroxycinnamic acid
- Octyl 4-methoxycinnamate
- 3-(Trifluoromethyl)cinnamic acid
- Isoamyl butyrate
- PHENYL VALERATE
- trans-Cinnamic acid
- Cinnamic acid
- Tris(trimethylsilyl)phosphate
- ISOPROPYL CINNAMATE
- N-BUTYL CINNAMATE
- Methyl cinnamate