(Z)-1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethylcinnamat

(Z)-1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl cinnamate Chemische Eigenschaften,Einsatz,Produktion Methoden

• Chemische Eigenschaften

  Terpinyl cinnamate has a persistent, sweet, balsamic odor reminiscent of wine moscato. It has a heavy, fruity, somewhat spicy taste.

• Verwenden

  Traces of (Z)-1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl cinnamate are used in fruit flavor compositions, sometimes in Grape imitation, anli in certain Spice complexes. The concentration used is normally as low as 0.5 to 6 ppm in the finished product.

• synthetische

  Prepared by esterification from terpineol and cinnamic acid; also from methyl cinnamate, sodium terpineol and terpinyl formate.

• Synthese

  (Z)-1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl cinnamate is prepared：
  1) by azeotropic type esterification from Terpineol and Cinnamic acid.
  2) from Methyl cinnamate, Sodium-terpineol and Terpinyl formate (or Terpinyl acetate).

(Z)-1-Methyl-1-(4-methyl-3-cyclohexen-1-yl)ethylcinnamat Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

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