3-Phenyl-2-propensäure-2-propenylester Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
A colorless liquid with peach- or apricot-like aroma. It is used as a flavoring agent or adjuvant.
Occurrence
Has apparently not been reported to occur in nature.
Verwenden
Allyl Cinnamate is a synthetic flavoring agent that is a fairly stable,
hazy, colorless to light yellow colored liquid of cherry odor. it is
used for its cherry note in flavors and has application in baked goods
and candies at 1–2 ppm.
Vorbereitung Methode
Allyl cinnamate is produced by the direct esterification of
allyl alcohol with cinnamic acid.
synthetische
By esterification of cinnamic acid with allyl alcohol in the presence of concentrated H2SO4.
Sicherheitsprofil
Moderately toxic by ingestion. Human skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALLYL COMPOUNDS and ESTERS
Stoffwechsel
Many esters, including benzyl cinnamate, are rapidly hydrolysed in vivo. Cinnamic acid is known to conjugate with glycine in the animal body, or it may be converted to benzoic acid(Williams, 1959). In the rabbit, cinnamic acid is almost entirely excreted as hippuric acid, without formation of cinnamoyl glycine(El Masry, Smith & Williams, 1956) . In the dog, Quick(1928) observed a large excretion of glucuronide, probably benzoylglucuronide. Dakin (1909) named B-phenyl-B-oxopropionic acid, cinnamoyl glycine and acetophenone as minor metabolites in the dog.
3-Phenyl-2-propensäure-2-propenylester Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
