Formaldehyde was first reported by the Russian chemist Aleksandr Butlerov (1828-1886), but it was conclusively identified by August Wilhelm von Hofmann.
Product Name: Allyl cinnamate (CAS NO.1866-31-5)
Molecular Formula: C12H12O2
Molecular Weight: 188.22g/mol
Mol File: 1866-31-5.mol
Appearance: Colorless to pale yellow slightly viscous
Boiling point: 289.9 °C at 760 mmHg
Flash Point: 163.5 °C
Density: 1.053 g/mL at 25 °C(lit.)
Refractive index: n20/D 1.566(lit.)
Solubility: Insoluble in water; soluble in alcohol
Surface Tension: 38 dyne/cm
Enthalpy of Vaporization: 52.93 kJ/mol
Vapour Pressure: 0.00213 mmHg at 25°C
H-Bond Donor: 0
H-Bond Acceptor: 2
GB 2760 - 1996 provides for the use of edible spices. Allyl cinnamate (CAS NO.1866-31-5) is mainly used for the preparation of berries, grapes and peaches and other fruit-type flavor. It is also used in bakery products and sweets and so on.
Allyl cinnamate (CAS NO.1866-31-5) is made by Gui acid and allyl alcohol in the presence of concentrated sulfuric acid esterification.
skn-hmn 20 mg/48H
|FCTXAV Food and Cosmetics Toxicology. 15 (1977),611.|
orl-rat LD50:1520 mg/kg
|FCTXAV Food and Cosmetics Toxicology. 2 (1964),327.|
skn-rbt LD50:>5 g/kg
|FCTXAV Food and Cosmetics Toxicology. 15 (1977),615.|
Reported in EPA TSCA Inventory.
Moderately toxic by ingestion. Human skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALLYL COMPOUNDS and ESTERS.
Safety Information of Allyl cinnamate (CAS NO.1866-31-5):
Hazard Codes: Xn
Risk Statements: 22
22: Harmful if swallowed
Safety Statements: 26-36
26: In case of contact with eyes, rinse immediately with plenty of water and seek medical advice
36: Wear suitable protective clothing
Allyl cinnamate ,its CAS NO. is 1866-31-5,the synonyms is Cinnamic acid allyl ester ; Fema 2022 ; 2-Propenoic acid, 3-phenyl-, 2-propenyl ester ; 2-Propenoicacid,3-phenyl-,2-propenylester ; 2-Propenyl3-phenyl-2-propenoate ; 3-Phenyl-2-propenoicaci2-propenylester ; Allyl (2e)-3-phenyl-2-propenoate .