Food Additives Cinnamic alcohol CAS 104-54-1

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Name : Cinnamic alcohol
CAS No.: 104-54-1
Molecular formula: C9H10O
Molecular weight: 134.18
Molar mass: 1.044
Properties : The compound is a solid at room temperature, forming colourless crystals that melt upon gentle heating. As is typical of most higher-molecular weightalcohols, it is sparingly soluble in water at room temperature, but highly soluble in most common organic solvents
Purity : greater-or-equal 99%
Packaging : 200kg Blue plastic bucket
Storage method: Pay attention to the source of fire, especially to avoid sunlight, and store it in a cool place.

Usage of Cinnamic alcohol
1.Flavor and fragrance
Cinnamyl alcohol is mainly used in the preparation of aromas such as apricot, peach, raspberry and plum, cosmetic essence and soap essence. It has a mild, long-lasting and comfortable aroma, elegant fragrance and also used as a fixative. It is often used in combination with phenylacetaldehyde. Cinnamyl alcohol is a food spice that is allowed to be used in China's "Sanitary Standards for the Use of Food Additives". It is mainly used to prepare fruit flavors such as strawberries, lemons, apricots and peaches, and flavors of brandy.
2.Organic synthesis intermediate
It can be used to prepare cinnamyl chloride. It is an excellent raw material for the preparation of the long-acting multifunctional vasoconstrictor antagonist, ceramide. At the same time, cinnamyl chloride can also be used to synthesize the anti-pathogenic microbial agent naftifine and anti-tumor drugs. Toremifen. Flunarizine dihydrochloride is a calcium antagonist that can also be synthesized using cinnamyl chloride. Cinnamyl alcohol is also a raw material used to prepare perfumery lauric acid.

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