ChemicalBook--->CAS DataBase List--->103-61-7

103-61-7

103-61-7 Structure

103-61-7 Structure
IdentificationBack Directory
[Name]

FEMA 2296
[CAS]

103-61-7
[Synonyms]

Nsc30528
FEMA 2296
Wln: 3vo2U1r
Cinnamylbutyrat
cinnamylbutanoate
CINNAMYL BUTYRATE
CINNAMYL N-BUTYRATE
Butyrate and cinnamon
3-PHENYLALLYL BUTYRATE
TRANS-CINNAMYL BUTYRATE
phenylpropenyln-butyrate
Phenylpropenyl n-butyrate
butyricacid,cinnamylester
3-PHENYLALLYL BUTYRATE 96%
Butyric acid, cinnamyl ester
Butanoic acid cinnamyl ester
3-PHENYL-2-PROPEN-1-YL BUTYRATE
Butyric acid 3-phenylallyl ester
(2E)-3-Phenyl-2-propenyl butyrate
3-PHENYL-2-PROPEN-1-YL BUTYRATE 96%
Butanoic acid (E)-3-phenylallyl ester
Butanoicacid,3-phenyl-2-propenylester
butynoicacid,3-phenyl-2-propenylester
butanoicacid3-phenyl-prop-2-en-1-ylester
Butynoic acid, 3-phenyl-2-propenyl ester
[EINECS(EC#)]

203-128-7
[Molecular Formula]

C13H16O2
[MDL Number]

MFCD00027135
[MOL File]

103-61-7.mol
[Molecular Weight]

204.26
Chemical PropertiesBack Directory
[Boiling point ]

300 °C(lit.)
[density ]

1.013 g/mL at 25 °C(lit.)
[vapor pressure ]

0.317Pa at 25℃
[FEMA ]

2296
[refractive index ]

n20/D 1.526(lit.)
[Fp ]

>230 °F
[form ]

clear liquid
[color ]

Colorless to Light yellow
[Odor]

at 100.00 %. soft fruity winey cognac cinnamyl balsamic
[Odor Type]

balsamic
[Water Solubility ]

22.29mg/L at 25℃
[JECFA Number]

652
[LogP]

3.8
[CAS DataBase Reference]

103-61-7
[NIST Chemistry Reference]

Butanoic acid, 3-phenyl-2-propenyl ester(103-61-7)
[EPA Substance Registry System]

Butanoic acid, 3-phenyl-2-propenyl ester(103-61-7)
Safety DataBack Directory
[Hazard Codes ]

Xn
[Risk Statements ]

20/21/22-36/37/38
[Safety Statements ]

26-36
[WGK Germany ]

2
[RTECS ]

ES8815000
[TSCA ]

TSCA listed
[HS Code ]

2916.39.7900
[REACH Registrations]

Inactive
Raw materials And Preparation ProductsBack Directory
[Raw materials]

CINNAMIC ALCOHOL
Hazard InformationBack Directory
[Chemical Properties]

Cinnamyl butyrate has a fruity, slightly floral odor and sweet taste reminiscent of honey. It is used in orange and citrus flavors.
[Physical properties]

Colorless liquid. Sp.Gr. 1.02. B.P. 300°C. Almost insoluble in water, soluble in alcohol and oils.
[Occurrence]

Reported found in fresh apple and caja fruit (Spondias lutea L.).
[Uses]

FEMA 2296 is useful in Sweet Pea, Muguet, Rose, Tuberose, and as a fixative in Citrus fragrances. Blends well with Labdanum, Styrax, Benzoin, Citronellol, Geraniol, Ionones, etc. Occasionally used in flavor compositions for imitation Orange, Citrus and Fruit (Tutti- -frutti) flavors. Concentration is usually mere traces (a few ppm) in the finished product.
[Preparation]

By esterification of cinnamic alcohol with n-butyric acid.
[Flammability and Explosibility]

Notclassified
Questions And AnswerBack Directory
[Aroma]

Fruity-balsamic, rather faint, but actually heavy odor, resembling Phenylethyl butyrate, but less floral. The undertone is floral and rich, but the overall impression is fruitybalsamic.
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