| Description | Amylcinnamic aldehyde is an oxidation product of
amylcinnamic alcohol, one component of the "fragrance
mix" and can be found as a sensitizer in cases
of contact dermatitis in bakers. |
| Chemical Properties | α-Amylcinnamaldehyde has a distinct floral (jasmine, lily) note. |
| Chemical Properties | Light yellow transparent liquid |
| Chemical Properties | alpha-Amylcinnamaldehyde has been identified
as an aroma volatile of black tea. It is a light yellow liquid with a floral, slightly
fatty odor, which becomes reminiscent of jasmine when diluted.The aldehyde is
relatively unstable and must be stabilized by antioxidants.
It is prepared from benzaldehyde and heptanal in the same way as cinnamaldehyde.
??-Amylcinnamaldehyde is a very popular fragrance substance for creating jasmine
notes. It is stable to alkali and long-lasting; large quantities are used, particularly
in soap perfumes. |
| Occurrence | Reported found in black tea and soybean |
| Uses | amyl cinnamal is used as a fragrance. Although it is naturally occurring in some plants, it is most often synthetically derived when used in cosmetic products. |
| Uses | Raw material in the production of perfumes; some perfumery uses (tuberose; peach; cherry; Estee; honeysuckle Chevrefeuille)
Cross: amylcinnamic alcohol. AMYL CINNAMAL |
| Uses | Amylcinnamaldehyde is a flavoring agent that is a yellow liquid with an odor similar to jasmine. It is insoluble in glycerin and propylene, soluble in fixed oils and mineral oil. It is obtained by chemical synthesis. It can be used alone or in combination with other flavoring substances or adjuvants. It is also termed amylcinnomaldehyde. |
| Definition | ChEBI: Alpha-Amylcinnamaldehyde is a member of cinnamaldehydes. |
| Preparation | By condensation of n-amyl aldehyde with cinnamic aldehyde. This method of condensation of aromatic aldehydes with
aliphatic aldehydes has the maximum yield in α-amylcinnamic aldehyde with little formation of the inferior homologs. The methyl,
ethyl and propyl amylcinnamic aldehyde analogs exhibit a characteristic scent. |
| Taste threshold values | Taste characteristics at 40 ppm: sweet, floral, spice-like with cinnamic and waxy nuance |
| General Description | The short-term feeding studies in rats was carried out using α-amylcinnamaldehyde, a flavouring matter. |
| Flammability and Explosibility | Not classified |
| Contact allergens | a-Amyl-cinnamic aldehyde is an oxidation product of
amylcinnamic alcohol, a sensitizing fragrance, and one
component of the “fragrance mix.” It can also be a sensitizer
in bakers. It has to be mentioned by name in
cosmetics within the EU. |
| Safety Profile | Moderately toxic by
ingestion. A severe skin irritant. See also
ALDEHYDES. When heated to
decomposition it emits acrid smoke and
irritating fumes. |
| Metabolism | So far as is known, all aromatic aldehydes are metabolized in the animal body by oxidation to the corresponding acids. In some instances, the aldehydes are excreted as glucuronides. Cinnamic aldehyde is oxidized to cinnamic acid which is then degraded to benzoic acid, but ethyl cinnamic aldehyde is oxidized to the corresponding acid and is not further metabolized(Williams, 1959). |