2'-Methoxycinnamaldehyde 1504-74-1

Superiority:

Product Name: 2'-Methoxycinnamaldehyde
Synonyms: O-METHOXYCINNAMALDEHYDE 96+%;ORTHO-METHOXYCINNAMALDEHYDE;2′-Methoxycinnamaldehyd;METHYLCUMARALDEHYD-ORTHO;2-METHOXYCINNAMALDEHYDE 99+%;(2E)-3-(2-Methoxyphenyl)acrylaldehyde;O-METHOXY CINNAMIC ALDEHYDE MIXTURE IN CINNAMIC ALDEHYDE;O-METHOXY CINNAMIC ALDEHYDE, NATURAL
CAS: 1504-74-1
MF: C10H10O2
MW: 162.19
EINECS: 216-131-3
Product Categories: Aromatic Aldehydes & Derivatives (substituted);Alphabetical Listings;Flavors and Fragrances;M-N;Aldehydes;Building Blocks;C10-C12;Carbonyl Compounds;Chemical Synthesis;Nutrition Research;Ocimum basilicum (Basil);Organic Building Blocks;Phytochemicals by Plant (Food/Spice/Herb)
Mol File: 1504-74-1.mol

2'-Methoxycinnamaldehyde Chemical Properties
Melting point  44-48 °C(lit.)
Boiling point  160-161 °C12 mm Hg(lit.)
density  1.0281 (rough estimate)
FEMA  3181 | O-METHOXYCINNAMALDEHYDE
refractive index  1.6000 (estimate)
Fp  >230 °F
JECFA Number 688
InChIKey KKVZAVRSVHUSPL-GQCTYLIASA-N
CAS DataBase Reference 1504-74-1(CAS DataBase Reference)
NIST Chemistry Reference 2-Propenal, 3-(2-methoxyphenyl)-(1504-74-1)
EPA Substance Registry System o-Methoxycinnamaldehyde (1504-74-1)
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  26-37/39
WGK Germany  2
RTECS  GD6590000
HS Code  29124990

2'-Methoxycinnamaldehyde Usage And Synthesis
Description o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undertones. It has a sweet, spicy, warm flavor, somewhat pungent above 200 - 300 ppm. It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it can be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime.
Chemical Properties o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undernotes. It has a sweet, spicy, warm flavor and is somewhat pungent above 200 to 300 ppm.
Occurrence Reported found in cinnamon oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene; in cinnamon bark and leaf.
Preparation It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it may also be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime. It may be isolated and purified from powdered cinnamon.
Taste threshold values Taste characteristics at 50 ppm: warm, spicy, cinnamon and clove-like.
General Description Yellow crystals.
Air & Water Reactions Insoluble in water.