Isopentylcinnamat

Bezeichnung:Isopentylcinnamat

CAS-Nr7779-65-9

Englisch Name:Isoamyl cinnamate

CBNumberCB7269361

SummenformelC14H18O2

Molgewicht218.29

MOL-Datei7779-65-9.mol

Synonyma

Isopentylcinnamat

Isopentylcinnamat physikalisch-chemischer Eigenschaften

Siedepunkt	310 °C(lit.)
Dichte	0.995 g/mL at 25 °C(lit.)
Brechungsindex	n20/D 1.536(lit.)
FEMA	2063 \| ISOAMYL CINNAMATE
Flammpunkt	>230 °F
Geruch (Odor)	at 100.00 %. floral amber cocoa orchid musty
Geruchsart	balsamic
Wasserlöslichkeit	<0.1 g/100 mL at 20 ºC
JECFA Number	665
Stabilität	Stability Combustible. Incompatible with strong oxidizing agents.
LogP	4.12
CAS Datenbank	7779-65-9(CAS DataBase Reference)
NIST chemische Informationen	Isoamyl cinnamate(7779-65-9)
EPA chemische Informationen	Isoamyl cinnamate (7779-65-9)

Sicherheit

WGK Germany

Isoamyl cinnamate Chemische Eigenschaften,Einsatz,Produktion Methoden

Beschreibung
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.
Chemische Eigenschaften
pale yellow liquid with an iridescent sheen
Chemische Eigenschaften
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
Verwenden
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.
Definition
ChEBI: Isoamyl cinnamate is a cinnamate ester.
synthetische
By esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source.
Taste threshold values
Taste characteristics at 35 ppm: sweet, floral, powdery, berry, and spice nuances
Allgemeine Beschreibung
Pale yellow liquid with iridescent sheen.
Air & Water Reaktionen
Insoluble in water.
Reaktivität anzeigen
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.
Brandgefahr
Isoamyl cinnamate is probably combustible.

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