| | Identification | Back Directory |  | [Name] 
 Cinnamylcetate
 |  | [CAS] 
 21040-45-9
 |  | [Synonyms] 
 Cinnamylcetate
 (E)-cinnamyl acetate
 (E)-Cinnamyl alcohol acetate
 Acetic acid (E)-cinnamyl ester
 (E)-3-Phenyl-2-propenyl=acetate
 (2E)-3-Phenyl-2-propen-1-ylacetate
 Acetic acid (E)-3-phenylallyl ester
 (E)-3-Phenyl-2-propene-1-ol acetate
 2-Propen-1-ol, 3-phenyl-, acetate, (2E)-
 2-Propen-1-ol,3-phenyl-, 1-acetate, (2E)-
 Acetic acid (2E)-3-phenyl-2-propenyl ester
 Cinnamyl acetate/trans-Cinnamyl acetate/(E)-Cinnamyl acetate
 |  | [Molecular Formula] 
 C11H12O2
 |  | [MDL Number] 
 MFCD00008722
 |  | [MOL File] 
 21040-45-9.mol
 |  | [Molecular Weight] 
 176.21
 | 
 | Chemical Properties | Back Directory |  | [Boiling point ] 
 265°C (estimate)
 |  | [density ] 
 1.0567
 |  | [refractive index ] 
 1.5425 (estimate)
 |  | [solubility ] 
 Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
 |  | [form ] 
 Oil
 |  | [Odor] 
 at 100.00 %. sweet floral spicy balsam
 |  | [Odor Type] 
 spicy
 |  | [LogP] 
 2.620
 | 
 | Hazard Information | Back Directory |  | [Chemical Properties] 
 Cinnamyl Acetate is the only ester
of cinnamic alcohol of any importance. trans-Cinnamyl acetate occurs in cassia
oil and is a colorless liquid with a sweet-floral-fruity, slightly balsamic odor. It is a
good fixative and is used in blossom compositions (e.g., lilac and jasmine) and for
oriental notes. In flavor compositions, it is used for cinnamon-fruity effects.
 |  | [Uses] 
 (E)-Cinnamyl acetate, isolated from cinnamon fruit stalks, has antioxidant activities[1][2].
 |  | [Definition] 
 ChEBI: Cinnamyl acetate is an acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil. It has a role as a fragrance, a metabolite and an insecticide. It is functionally related to a cinnamyl alcohol.
 |  | [References] 
 [1] Thomas, A. F., et al. Two New Sesquiterpenoid Ketones from Cassia Oil. Helvetica Chimica Acta, 63(6)
 [2] Guddadarangavvanahally K Jayaprakasha, et al. Volatile Constituents from Cinnamomum zeylanicum Fruit Stalks and Their Antioxidant Activities. J Agric Food Chem. 2003 Jul 16;51(15):4344-8. DOI:10.1021/jf034169i
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