o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor
with fruity undertones. It has a sweet, spicy, warm flavor, somewhat pungent above 200 - 300 ppm. It is formed after a long
contact period between salicylaldehyde and acetaldehyde in
diluted alkaline solution; it can be formed by condensation of
salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime.
o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undernotes. It has a sweet, spicy, warm
flavor and is somewhat pungent above 200 to 300?ppm.
Reported found in cinnamon oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene;
in cinnamon bark and leaf.
It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it may
also be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding
oxime. It may be isolated and purified from powdered cinnamon.
ChEBI: Cassiastearoptene is a member of cinnamaldehydes.
Taste characteristics at 50 ppm: warm, spicy, cinnamon and clove-like.
Aldehydes, such as 2'-Methoxycinnamaldehyde, are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation.
2'-Methoxycinnamaldehyde is flammable.
