Ethyl cinnamate
Ethyl cinnamate Basic information
- Product Name:
- Ethyl cinnamate
- Synonyms:
-
- (E/Z)-3-Phenyl-acrylicacidethylester
- 2-Propenoic acid, 3-phenyl-, ethyl ester
- 2-Propenoicacid,3-phenyl-,ethylester
- 3-phenyl-2-propenoicaciethylester
- cis/trans-ethylcinnamate
- Ethyl (2E)-3-phenyl-2-propenoate
- Ethyl 3-phenyl-2-propenoate
- Ethyl 3-phenylacrylate
- CAS:
- 103-36-6
- MF:
- C11H12O2
- MW:
- 176.21
- EINECS:
- 203-104-6
- Product Categories:
-
- Aromatic Cinnamic Acids, Esters and Derivatives
- Alphabetical Listings
- Certified Natural ProductsFlavors and Fragrances
- E-F
- Flavors and Fragrances
- C10 to C11
- Carbonyl Compounds
- Esters
- Cosmetics
- 103-36-6
- 11
- Mol File:
- 103-36-6.mol
Ethyl cinnamate Chemical Properties
- Melting point:
- 6-8 °C (lit.)
- Boiling point:
- 271 °C (lit.)
- Density
- 1.049 g/mL at 20 °C (lit.)
- vapor pressure
- 6Pa at 20℃
- refractive index
- n20/D 1.558(lit.)
- FEMA
- 2430 | ETHYL CINNAMATE
- Flash point:
- >230 °F
- storage temp.
- 2-8°C
- solubility
- Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
- form
- Liquid
- color
- Clear colorless to pale yellow
- Odor
- at 100.00 %. sweet balsam fruity spicy powdery berry plum
- Odor Type
- balsamic
- Water Solubility
- insoluble
- Merck
- 14,2299
- JECFA Number
- 659
- BRN
- 1238804
- Dielectric constant
- 5.3(19℃)
- Stability:
- Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible.
- LogP
- 3.01 at 23.6℃
- 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)
MSDS
- Language:English Provider:Ethyl 3-phenyl propenoate
- Language:English Provider:SigmaAldrich
- Language:English Provider:ACROS
- Language:English Provider:ALFA
Ethyl cinnamate Usage And Synthesis
Description
Ethyl cinnamate is the ester of cinnamic acid and ethanol, and is typically found in the essential oil of cinnamon. It is noteworthy that pure ethyl cinnamate has an aroma of cinnamon, complicated by balsamic and red fruit nuances,all of which can be characteristic of a fine Nebbiolo wine's aromatics.
Chemical Properties
Ethyl Cinnamate, ethyl 3-phenylacrylate, C6H5CH=CHCOOC2H5.Occurs naturally in storax and the volatile oil of Koempferia galanga.The commercial product is a colourless liquid, invariably prepared artificially. Has a sweet balsami honey-note odor of great persistence. Ethyl cinnamate is useful in Oriental bouquets, and in combination with clary sage and citrus oils will make delightful amber colognes.
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
Ethyl cinnamate is used in medical intermediate, as a pharmaceutical intermediate and in organic synthesis.
Preparation
By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen condensation of benzaldehyde and ethyl acetate
Definition
ChEBI: Ethyl cinnamate is an alkyl cinnamate and an ethyl ester.
Production Methods
Ethyl cinnamate is found in storax oil, Kaempferia galanga, and several other oils. It is produced by the direct esterification esterification of ethanol with cinnamic acid under azeotropic conditions or by Claisen-type condensation of ethyl acetate and benzaldeyde in the presence of sodium metal .
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.
Synthesis Reference(s)
Journal of the American Chemical Society, 110, p. 2655, 1988 DOI: 10.1021/ja00216a053
Tetrahedron Letters, 30, p. 5153, 1989 DOI: 10.1016/S0040-4039(01)93472-0
General Description
Ethyl cinnamate can be used as a flavoring and fragrance ingredient. It is one of the key odor components reported in Burgundy Pinot noir wines.
Biochem/physiol Actions
Ethyl cinnamate inhibits the growth of Chlorella pyrenoidosa.
Safety Profile
Moderately toxic by ingestion. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS
Purification Methods
Wash the ester with aqueous 10% Na2CO3, then water, dry (MgSO4), and distil it. The purified ester is saponified with aqueous KOH, and, after acidifying the solution, cinnamic acid is isolated, washed and dried. The ester is reformed by refluxing for 15hours the cinnamic acid (25g) with absolute EtOH (23g), conc H2SO4 (4g) and dry *benzene (100mL), after which it is isolated, washed, dried and distilled under reduced pressure [Jeffery & Vogel J Chem Soc 658 1958]. [Beilstein 9 IV 2006.]
Ethyl cinnamate Preparation Products And Raw materials
Raw materials
Preparation Products
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