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.
pale yellow liquid with an iridescent sheen
Isoamyl cinnamate has a balsamic odor reminiscent of cocoa.
Reported found in cinnamon and port wine
ChEBI: Isoamyl cinnamate is a cinnamate ester.
By esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to
source.
Taste characteristics at 35 ppm: sweet, floral, powdery, berry, and spice nuances
Pale yellow liquid with iridescent sheen.
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.
Isoamyl cinnamate is probably combustible.