Isobutylcinnamat

Bezeichnung:Isobutylcinnamat

Englisch Name:Isobutyl cinnamate

CBNumberCB3305629

SummenformelC13H16O2

Molgewicht204.26

Synonyma

Isobutylcinnamat

Isobutylcinnamat physikalisch-chemischer Eigenschaften

Siedepunkt	287 °C (lit.)
Dichte	1 g/mL at 25 °C (lit.)
FEMA	2193 \| ISOBUTYL CINNAMATE
Brechungsindex	n20/D 1.54(lit.)
Flammpunkt	237 °F
storage temp.	Sealed in dry,Room Temperature
Geruch (Odor)	at 100.00 %. sweet balsam fruity like labdanum
Geruchsart	balsamic
JECFA Number	664
LogP	3.830 (est)
CAS Datenbank	122-67-8(CAS DataBase Reference)
NIST chemische Informationen	2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester(122-67-8)
EPA chemische Informationen	2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester (122-67-8)

Sicherheit

WGK Germany	2
RTECS-Nr.	GD9550000
Toxizität	Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg(Levenstein, 1975).

Isobutyl cinnamate Chemische Eigenschaften,Einsatz,Produktion Methoden

Beschreibung
Isobutyl cinnamate has a sweet, fruity, balsamic odor and a sweet taste reminiscent of currant. Prepared by heating cinnamyl chloride and isobutyl alcohol.
Chemische Eigenschaften
Isobutyl cinnamate has a fruity, balsamic, peach, sweet odor; sweet taste reminiscent of currant
Chemische Eigenschaften
Colorless oil; amber fragrance.Soluble in two volumes of 70% alcohol. Combustible.
Occurrence
Reported found in kumquat peel oil.
Verwenden
Perfumery.
Verwenden
Isobutyl Cinnamate is a synthetic flavoring agent that is a stable, colorless to light yellow liquid of fruity odor. it is miscible with alco- hol, chloroform, and ether but is practically insoluble in water. storage should be in glass or tin-lined containers. it is used in fruit flavors such as cherry and prune with applications in beverages, ice cream, candy, and baked goods at 1–5 ppm.
synthetische
By heating cinnamyl chloride and isobutyl alcohol
Definition
ChEBI: Isobutyl cinnamate is a cinnamate ester.
Allgemeine Beschreibung
Isobutyl cinnamate can be used as a food flavoring agent and fragrance ingredient.
Stoffwechsel
Since the hydrolysis of ester linkages in foreign compounds may be catalysed by many different esterases, which are to be found in all animals and bacteria and have, for the most part, a low degree of substrate specificity (Parke, 1968), it seems probable that isobutyl cinnamate, like other esters, would be hydrolysed to form the corresponding acid and alcohol.