Methyl Cinnamate occurs in essential oils, mostly as the transisomer.
It is the main component of oils isolated from Alpinia species (content up to 80%) and Ocimum canum varieties (>50%). It has also been identified as a
volatile aroma component of cinnamon and strawberries.
Methyl cinnamate is a colorless crystalline solid (mp 36.5°C) with a fruity,
sweet, balsamic odor. In addition to the common esterification methods, it can
be prepared by Claisen condensation of benzaldehyde and methyl acetate in the
presence of sodium. Methyl cinnamate is used in soap perfumes, as well as in
blossom and oriental perfumes, and is sometimes added to aromas.
Methyl trans-cinnamate was used to inhibit monophenolase and diphenolase activity of mushroom tyrosinase.
ChEBI: Methyl cinnamate is a methyl ester resulting from the formal condensation of methyl cinnamic acid with methanol. It is found naturally in the essential oils of Alpinia and Basil leaf oil, and widely used in the flavor and perfume industries. It has a role as a flavouring agent, a fragrance, an insect attractant, a volatile oil component and an anti-inflammatory agent. It is a methyl ester and an alkyl cinnamate.
Methyl trans-cinnamate has antimicrobial ability.
