reliable quality ALLYL CINNAMATE
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| 1 Kilogram |
FOB Price: USD 0.1000 |
- Min.Order :1 Kilogram
- Purity: 99%
- Payment Terms : T/T,Other
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Quick Details
- Appearance:according to email quotation
- Application:pharmaceutical raw materials
- PackAge:foil aluminium bag/vacuum packing
- ProductionCapacity:100|Kilogram|Week
- Storage:Keep in dry and cool condition
- Transportation:by air or by sea
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Details:
| Product Name: | ALLYL CINNAMATE |
| Synonyms: | allyl3-phenylacrylate;Allylester kyseliny skoricove;allylesterkyselinyskoricove;Propenyl cinnamate;propenylcinnamate;Vinyl carbinyl cinnamate;Allyl Cinnamate (stabilized with TBC);3-Phenylacrylic acid allyl ester |
| CAS: | 1866-31-5 |
| MF: | C12H12O2 |
| MW: | 188.22 |
| EINECS: | 217-477-8 |
| Product Categories: | |
| Mol File: | 1866-31-5.mol |
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| ALLYL CINNAMATE Chemical Properties |
| Boiling point | 150-152 °C15 mm Hg(lit.) |
| density | 1.053 g/mL at 25 °C(lit.) |
| refractive index |
n |
| FEMA | 2022 | ALLYL CINNAMATE |
| Fp | >230 °F |
| JECFA Number | 19 |
| CAS DataBase Reference | 1866-31-5(CAS DataBase Reference) |
| Safety Information |
| Hazard Codes | Xn |
| Risk Statements | 22 |
| Safety Statements | 26-36 |
| WGK Germany | 3 |
| RTECS | GD8050000 |
| HS Code | 29163100 |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ALLYL CINNAMATE Usage And Synthesis |
| Identification | |
| Description | A colorless liquid with peachor apricot-like aroma. It is used as a flavoring agent or adjuvant. |
| Regulatory Status |
CoE: n/a FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996). |
| Usage | Reported uses (ppm): (FEMA, 1994) |
| Natural occurrence | Not reported found in nature. |
| Chemical Properties | A colorless liquid with peach- or apricot-like aroma. It is used as a flavoring agent or adjuvant. |
| Uses | 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. |
| Preparation | By esterification of cinnamic acid with allyl alcohol in the presence of concentrated H2SO4. |
| Safety Profile | Moderately toxic by ingestion. Human skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALLYL COMPOUNDS and ESTERS |
| ALLYL CINNAMATE Preparation Products And Raw materials |
| Raw materials | Allyl alcohol-->trans-Cinnamic acid |
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