Cinnamylacetat

Bezeichnung:Cinnamylacetat

CAS-Nr103-54-8

Englisch Name:Cinnamyl acetate

CBNumberCB4721897

SummenformelC11H12O2

Molgewicht176.21

MOL-Datei103-54-8.mol

Synonyma

Cinnamylacetat

Cinnamylacetat physikalisch-chemischer Eigenschaften

Schmelzpunkt	30 °C
Siedepunkt	265 °C(lit.)
Dichte	1.057 g/mL at 25 °C
Dampfdruck	16Pa at 20℃
Brechungsindex	n20/D 1.541(lit.)
FEMA	2293 \| CINNAMYL ACETATE
Flammpunkt	>230 °F
storage temp.	2-8°C
Löslichkeit	alcohol: soluble(lit.)
Aggregatzustand	Liquid
Farbe	Colorless to Light yellow
Geruch (Odor)	at 100.00 %. sweet floral spicy balsam cinnamon
Geruchsart	spicy
Wasserlöslichkeit	176.2mg/L(temperature not stated)
JECFA Number	650
LogP	2.7 at 35℃
CAS Datenbank	103-54-8(CAS DataBase Reference)
NIST chemische Informationen	2-Propen-1-ol, 3-phenyl-, acetate(103-54-8)
EPA chemische Informationen	2-Propen-1-ol, 3-phenyl-, acetate (103-54-8)

Sicherheit

Kennzeichnung gefährlicher	Xi
R-Sätze:	36
S-Sätze:	26-37/39-24/25
WGK Germany	1
RTECS-Nr.	GE2275000
HS Code	29153900
Toxizität	The acute oral LD₅₀ in rats was reported to be 3.3 g/kg (2.9-3.7 g/kg) (Moreno, 1972). The acute dermal LD₅₀ was reported to be > 5 g/kg in the rabbit (Moreno, 1972).

Gefahreninformationscode (GHS)

Cinnamyl acetate Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R36:Reizt die Augen.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S37/39:Bei der Arbeit geeignete Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S24/25:Berührung mit den Augen und der Haut vermeiden.
Chemische Eigenschaften
clear colorless to pale yellowish liquid
Chemische Eigenschaften
Cinnamyl acetate has a characteristic balsamic-floral odor and burning, sweet taste reminiscent of pineapple. The ester obtained from natural cinnamyl alcohol exhibits a more delicate (hyacinth–jasmine-like) note.
Occurrence
Reported found in melon, starfruit, tarragon and litchi.
Verwenden
Cinnamyl Acetate is used in preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation.
Verwenden
Perfumery (fixative), flavoring.
synthetische
By direct esterification of cinnamic alcohol with acetic acid (or anhydride) under azeotropic conditions (Arctander, 1969).
Application
Cinnamyl acetate is used as a modifier for Cinnamic alcohol and as a warm-spicy-floral note in heavy florals, Hyacinth, etc. It can also introduce warmth to a Rose composition at a discrete concentration level. Used in flavor compositions for imitation Apple, Apricol, Berry, Cherry, Cinnamon, Cassia, Grape, Peach, Pineapple, Quince, Vanilla, etc.
Definition
ChEBI: An acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil.
Taste threshold values
Taste characteristics at 15 ppm: sweet, spicy, floral, cinnamon and honey with a tutti-fruitti nuance.
Synthesis Reference(s)
Journal of the American Chemical Society, 90, p. 5518, 1968 DOI: 10.1021/ja01022a034
Allgemeine Beschreibung
Cinnamyl acetate is a fragrance ingredient. Palladium catalyzed allylic alkylation of cinnamyl acetate using sodium diethyl 2-methylmalonate and novel ferrocenyl Schiff base has been investigated.
Flammability and Explosibility
Non flammable
Sicherheitsprofil
Moderately toxic by ingestion and intraperitoneal routes. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and fumes. See also ALLYL COMPOUNDS.

Cinnamyl acetate Upstream-Materialien And Downstream Produkte

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