Preservatives Raw Materials Ethyl Cinnamate CAS 103-36-6
Product name: Ethyl cinnamate
Synonyms:2-propenoic acid; 3-phenyl-2-propenoicaciethylester
CAS No: 103-36-6
Molecular Formula: c11h12o2
Molecular Weight: 176.21
Melting Point:6-8 °C
Boiling Point:271.5°C
Flash Point: 93.5 °C
Viscosity:(mPas,20°C)8.7
Refractive index:(20°C)1.5598
Appearance:colorless to yellow liquid
Stability:stable. incompatible with strong oxidizing agents, acids, bases, reducing agents. combustible.
Purity: >99%
Packing:200kgs/ steeldrum
Storage:store in a cool, dry, ventilated area away from sources of heat or ignition.
Application:
Ethyl cinnamateis also known as β-phenyl acrylate and ethyl 3-phenylpropionate. At room temperature, it appears as colorless oily liquid. it is naturally presented in guava, strawberries, white and red wine, brandy, rum, vanilla and prickly pear. Aroma characterization: sweet amber cream, sweet orange and grape-like rhyme with elegant fragrance of balsam and honey-fragrance. Flavor: strong sweet fruit, plum, cherry-like scent, sweet fruit flavor, fragrance incense, berries, mixed sweet drinks, green incense with vanilla fragrant orchid fragrance. It can be used for the formulation of edible fragrance of almond, vanilla, cinnamon, honey, berries, mixed sweet drinks, fragrance flavor, spicy type, grape and cherry flavors.
Usage:
Production method:
It can be obtained through the esterification between cinnamic acid and ethanol in the presence of sulfuric acid with a yield of about 60%. It can also be derived through the reaction bewteen benzaldehyde and ethyl acetate.It can be obtained through the reaction between benzaldehyde and ethyl acetate in the presence of sodium metal.It is derived from the heating of cinnamic acid, ethanol and sulfuric acid to 100 °C in the presence of aluminum sulfate.
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