Product Name: |
Ethyl cinnamate |
CAS: |
103-36-6 |
MF: |
C11H12O2 |
MW: |
176.21 |
EINECS: |
203-104-6 |
Mol File: |
103-36-6.mol |
|
Melting point |
6-8 °C(lit.) |
Boiling point |
271 °C(lit.) |
density |
1.049 g/mL at 20 °C(lit.) |
FEMA |
2430 | ETHYL CINNAMATE |
refractive index |
n20/D 1.558(lit.) |
Fp |
>230 °F |
storage temp. |
Refrigerator (+4°C) |
form |
Liquid |
color |
Clear colorless to pale yellow |
Water Solubility |
insoluble |
Merck |
14,2299 |
JECFA Number |
659 |
BRN |
1238804 |
Stability: |
Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible. |
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) |
Risk Statements |
20-22 |
Safety Statements |
23-24/25 |
WGK Germany |
1 |
RTECS |
GD9010000 |
TSCA |
Yes |
HS Code |
29163990 |
Chemical properties |
It appears as nearly
colorless, transparent oily liquid with light, long lasting cinnamon and
strawberry aroma and sweet honey aroma. It has no optical activity with the
melting point of 12 ° C, the boiling point of 272 ° C and the flash point of
93.5 ° C. It is miscible in ethanol, ether and most non-volatile oils. It is
almost insoluble in glycerol and water. It is slightly soluble in propylene
glycol. |
Production method |
It can be obtained
through the esterification between cinnamic acid and ethanol in the presence
of sulfuric acid with a yield of about 60%. It can also be derived through
the reaction bewteen benzaldehyde and ethyl acetate. |
Description |
Ethyl cinnamate is
the ester of cinnamic acid and ethanol. It is present in the essential oil of
cinnamon. Pure ethyl cinnamate has a "fruity and balsamic odor,
reminiscent of cinnamon with an amber note". |
Chemical Properties |
Ethyl cinnamate has a sweet balsami honey-note odor. |
Chemical Properties |
colourless liquid |
Uses |
Perfumery, flavoring extracts. |
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 . |
Preparation |
By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen con[1]densation of benzaldehyde and ethyl acetate |
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. |
Raw materials |
Sodium-->Aluminium sulfate-->trans-Cinnamic acid-->Hydrochloric acid alcohol |
Preparation Products |
Ozagrel-->3-Phenyl-1-propanol-->Ethyl 3-phenylpropionate |
Ethyl cinnamate’s CAS NO is 103-36-6.