Linalyl cinnamate has a sweet, persistent odor with soft floral
notes. It is clearly balsamic. It has a slightly fruity flavor. May be
synthesized from linalyl formate plus methylcinnamate and
sodium linalool: by "Roche" method from dehydrolinalool and
cinnamic acid via the dehydro ester, which is hydrolyzed to the
subject compound.
Linalyl cinnamate has a sweet, persistent odor with soft floral notes; clearly balsamic. It has a slightly fruity flavor.
Has apparently not been reported to occur in nature
It is used as a fragrance in soaps, detergents, creams, lotions,
and perfumes.
From linalyl formate plus methylcinnamate and sodium linalool; by “Roche” method from dehydrolinalool and cinnamic
acid via the dehydro ester, which is hydrolyzed to the subject compound.
Linayl cinnamate is formed from the reaction of linayl
formate with methyl cinnamate and linalool sodium or
from the reaction of dehydrolinalool with cinnamic acid.
ChEBI: Linalyl cinnamate is a cinnamate ester.
Linalyl cinnamate is prepared:
1) from Linalyl formate plus Methylcinnamate
plus Linalool sodium.
2) from Dehydrolinalool and Cinnamic acid
via the Dehydro-ester, which is hydrolyzed
to the subject ester. ("Roche"-method).
