| Identification | Back Directory | [Name]
CINNAMYL FORMATE | [CAS]
104-65-4 | [Synonyms]
Nsc21737
FEMA 2299
Wln: vho2U1r
Cinnamylformiat
CINNAMYL FORMATE
cinnamylmethanoate
Cinnamyl methanoate
3-PHENYLALLYL FORMATE
cinnamylalcohol,formate
formicacid,cinnamylester
gamma-Phenylallyl formate
Cinnamyl alcohol, formate
CINNAMYL FORMATE, NATURAL
CINNAMYL FORMATE 92+% FCC
3-PHENYL-2-PROPENYL FORMATE
Formic acid, cinnamyl ester
3-phenyl-2-propen-1-oformate
3-phenyl-2-propen-1-ylformate
3-Phenyl-2-propen-1-yl formate
2-Propen-1-ol,3-phenyl-,formate
3-PHENYL-2-PROPENYL FORMATE FCC
(2E)-3-Phenyl-2-propenyl formate
2-Propen-1-ol, 3-phenyl-, formate
Formic acid 3-phenyl-2-propenyl ester | [EINECS(EC#)]
203-223-3 | [Molecular Formula]
C10H10O2 | [MDL Number]
MFCD00021048 | [MOL File]
104-65-4.mol | [Molecular Weight]
162.19 |
| Chemical Properties | Back Directory | [Boiling point ]
250-254 °C (lit.) | [density ]
1.08 g/mL at 25 °C(lit.)
| [vapor pressure ]
2.666Pa at 25℃ | [FEMA ]
2299 | [refractive index ]
n20/D 1.553(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Inert atmosphere,Store in freezer, under -20°C | [Odor]
at 100.00 %. balsam fruity floral green herbal cinnamyl narcissus | [biological source]
synthetic | [Odor Type]
balsamic | [Water Solubility ]
725.1mg/L at 25℃ | [JECFA Number]
649 | [LogP]
2.3 at 25℃ | [EPA Substance Registry System]
2-Propen-1-ol, 3-phenyl-, formate (104-65-4) |
| Safety Data | Back Directory | [WGK Germany ]
2
| [RTECS ]
UD5530000
| [Safety Profile]
Moderately toxic by
ingestion. See also ESTERS. Combustible
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes. | [Toxicity]
The acute oral LD50 in rats was reported as 2.9 g/kg (2.38-3.54 g/kg) and the acute dermal LD50 in rabbits as > 5 g/kg (Denine. 1973). |
| Hazard Information | Back Directory | [Chemical Properties]
Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple. | [Occurrence]
Reported found in narcissus. | [Uses]
Cinnamyl formate is used in trace amounts in flavor compositions, particularly Apple, Banana, Cherry,Pear, Spice, etc. It is particularly interesting in imitation Banana, where it can produce true-to-Nature notes if used discretely, and perhaps in combination with Mimosa absolute, also in traces.
| [Preparation]
By esterification of cinnamyl alcohol with formic acid. | [Aroma threshold values]
Detection at 1.0%: cinnamon spicy, slightly balsamic, cherry fruity with berry and tropical nuances. | [Taste threshold values]
Taste characteristics at 5 ppm: sweet, cinnamon-like, astringent, with woody resinous and balsamic nuances. | [General Description]
Cinnamyl formate is an α,β-unsaturated?ester that can be used as a flavoring agent and a fragrance ingredient. | [Flammability and Explosibility]
Notclassified | [Synthesis]
To a flame-dried flask equipped with a stir bar and activated molecular sieves, IMes-HCl (A1-HCl, 6.8 mg, 0.02 mmol) and toluene (2 mL) were added under an inert atmosphere. A toluene solution of 0.5 M KHMDS (0.04 mL) was slowly added to the stirring suspension with continuous stirring for 15 min. Subsequently, a toluene (2 mL) solution of cinnamyl alcohol (1 mmol) and methyl formate (600 mg, 10 mmol) was added, the flask was sealed, and the reaction was heated for 16 hours at 45 °C. Upon completion of the reaction, the crude product was directly sampled onto a silica gel column for purification, resulting in cinnamyl formate. | [Metabolism]
Cinnamyl formate is hydrolysed by porcine pancreatic lipase 2.6 times more rapidly than is cinnamyl oleate under identical conditions (Brockerhoff, 1970). | [References]
[1] Synthesis (Germany), 2017, vol. 49, # 15, p. 3505 - 3510 |
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