isobutyl cinnamate

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CAS No.: 122-67-8

Formula: C13H16O2

Molecular Weight: 204.2649

Boiling point: 296.7°C at 760 mmHg

Density:1.019 g/cm3

Flash point:157.2°C

Refractive index:（20°C）1.553

EINECSNo.: 204-564-0

MDLNo.: MFCD00038289

Appearance: A colorless, transparent liquid with a sweet, fruity and oily taste.

Solubility:Miscible in ethanol, ether, chloroform and most non-volatile oils, soluble in propylene glycol, insoluble in water。

Vapor pressure: 0.00141mmHg at 25°C

Packagespecification:200kg/blue barrel

Storage: Pay attention to the source of fire, especially to avoid sunlight, and store in a cool place.

isobutyl cinnamate, is also named 2-Propenoic acid, 3-phenyl-, 2-methylpropyl ester; 2-Methylpropyl 3-phenyl-2-propenoate; 2-Methylpropyl 3-phenylpropenoate; 2-Methylpropyl beta-phenylacrylate; 2-Methylpropyl cinnamate; AI3-02384; Cinnamic acid, isobutyl ester; FEMA No. 2193; Isobutyl 3-phenylpropenoate; Isobutyl beta-phenylacrylate; Isobutyl cinnamate; Labdanol; NSC 404181; UNII-4NCI0MR7KP; 2-methylpropyl 3-phenylprop-2-enoate; 2-methylpropyl (2E)-3-phenylprop-2-enoate...etc.

Usage:

Naturally found in kumquat, smelled like sweet fruit and balsam and similar to the spice, paste and sweet amber aroma with cocoa beans and fruit flavor. Tasted like a sweet, fruity aroma resembling a red currant. GB 2760- 1996 regulations for permitted use of edible spices. Mainly used to prepare currant, peach, strawberry, cherry, cocoa, chocolate, such as a variety of strong flavor. It is obtained by co-heating of lauric acid chloride and isobutanol.

isobutyl cinnamate is mainly used as a mixture and modifier in the perfume formulation of rock rose and ambergris. It can also coordinate well with such products as rubber and tree moss, patchouli oil, vetiver oil, coumarin, amylaldehyde and nitro-musk. Also commonly used in the formulation of oriental fragrance and food flavors such as chocolate, cherry, cocoa, peach, strawberry, and raspberry.

Specifications

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