The world Biggest Manufacturer factory sales Ethyl Cinnamate CAS 103-36-6 CAS NO.103-36-6

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Ethyl cinnamate Basic information Product Name: Ethyl cinnamate Synonyms: (E/Z)-3-Phenyl-acrylicacidethylester;2-Propenoic acid, 3-phenyl-, ethyl ester;2-Propenoicacid,3-phenyl-,ethylester;3-phenyl-2-propenoicaciethylester;cis/trans-ethylcinnamate;Ethyl (2E)-3-phenyl-2-propenoate;Ethyl 3-phenyl-2-propenoate;Ethyl 3-phenylacrylate CAS: 103-36-6 MF: C11H12O2 MW: 176.21 EINECS: 203-104-6 Product Categories: Aromatic Cinnamic Acids, Esters and Derivatives;Alphabetical Listings;Certified Natural ProductsFlavors and Fragrances;E-F;Flavors and Fragrances;C10 to C11;Carbonyl Compounds;Esters;Cosmetics;103-36-6 Mol File: 103-36-6.mol   Ethyl cinnamate Chemical Properties Melting point  6-8 °C (lit.) Boiling point  271 °C (lit.) density  1.049 g/mL at 20 °C (lit.) FEMA  2430 | ETHYL CINNAMATE refractive index  n20/D 1.558(lit.) Fp  >230 °F storage temp.  2-8°C form  Liquid color  Clear colorless to pale yellow Water Solubility  insoluble Merck  14,2299 JECFA Number 659 BRN  1238804 Stability: Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible. CAS DataBase Reference 103-36-6(CAS DataBase Reference) NIST Chemistry Reference trans-Ethyl cinnamate(103-36-6) EPA Substance Registry System Ethyl cinnamate (103-36-6)   Safety Information Risk Statements  20-22 Safety Statements  23-24/25 WGK Germany  1 RTECS  GD9010000 TSCA  Yes HS Code  29163990 toxicity The acute oral LD50 value in rats was reported as 7.8 g/kg (7.41-8.19 g/kg) (Russell, 1973). The acute dermal LD50 value in rabbits was reported as > 5 g/kg (Russell, 1973). MSDS Information Provider Language Ethyl 3-phenyl propenoate English ACROS English SigmaAldrich English ALFA English   Ethyl cinnamate Usage And Synthesis Description Ethyl cinnamate is the ester of cinnamic acid and ethanol, and is typically found in the essential oil of cinnamon. It is noteworthy that pure ethyl cinnamate has an aroma of cinnamon, complicated by balsamic and red fruit nuances,all of which can be characteristic of a fine Nebbiolo wine's aromatics. Chemical Properties Ethyl Cinnamate, ethyl 3-phenylacrylate, C6H5CH=CHCOOC2H5.Occurs naturally in storax and the volatile oil of Koempferia galanga.The commercial product is a colourless liquid, invariably prepared artificially. Has a sweet balsami honey-note odor of great persistence. Ethyl cinnamate is useful in Oriental bouquets, and in combination with clary sage and citrus oils will make delightful amber colognes. Occurrence Normally occurring in the trans-form; a cis-form also exists. Reported found in Oriental styrax, in the oil of Campheria galanga and in the rhizomes of Hedychium spicatum. Also reported found in cherry, American cranberry, pineapple, guava, strawberry, fresh blackberry, strawberry jam, soybean, yellow passion fruit juice, hybrid passion fruit juice, apple brandy, quince, prickly pear, strawberry wine, Bourbon vanilla, sea buckthorn, cinnamon leaf and root bark, clove, brandy, rum, sherry, grape wines, cocoa, soybean and other natural sources. Uses Ethyl cinnamate is used in medical intermediate, as a pharmaceutical intermediate and in organic synthesis. Preparation By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen condensation of benzaldehyde and ethyl acetate Production Methods Ethyl cinnamate is found in storax oil, Kaempferia galanga, and several other oils. It is produced by the direct esterification esterification of ethanol with cinnamic acid under azeotropic conditions or by Claisen-type condensation of ethyl acetate and benzaldeyde in the presence of sodium metal . Aroma threshold values Detection: 17 to 40 ppb Taste threshold values Taste characteristics at 20 ppm: balsamic, powdery, fruity, berry, punch, spice, sweet and green. Synthesis Reference(s) Journal of the American Chemical Society, 110, p. 2655, 1988 DOI: 10.1021/ja00216a053 Tetrahedron Letters, 30, p. 5153, 1989 DOI: 10.1016/S0040-4039(01)93472-0 General Description Ethyl cinnamate can be used as a flavoring and fragrance ingredient. It is one of the key odor components reported in Burgundy Pinot noir wines. Biochem/physiol Actions Ethyl cinnamate inhibits the growth of Chlorella pyrenoidosa. Safety Profile Moderately toxic by ingestion. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS Purification Methods Wash the ester with aqueous 10% Na2CO3, then water, dry (MgSO4), and distil it. The purified ester is saponified with aqueous KOH, and, after acidifying the solution, cinnamic acid is isolated, washed and dried. The ester is reformed by refluxing for 15hours the cinnamic acid (25g) with absolute EtOH (23g), conc H2SO4 (4g) and dry *benzene (100mL), after which it is isolated, washed, dried and distilled under reduced pressure [Jeffery & Vogel J Chem Soc 658 1958]. [Beilstein 9 IV 2006.]   Ethyl cinnamate Preparation Products And Raw materials Raw materials Sodium-->Aluminum sulfate-->trans-Cinnamic acid-->Hydrochloric acid alcohol-->(E)-1,4-diphenylbut-3-en-2-one-->3-PHENYL-1,1,1-TRIFLUOROPROPAN-2-ONE-->Ethyl trifluoroacetate Preparation Products Ozagrel-->3-Phenyl-1-propanol-->Ethyl 3-phenylpropionate-->5-PHENYLCYCLOHEXANE-1,3-DIONE-->6-Methyl-4-phenylchroman-2-one

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Ethyl cinnamate Basic information Product Name: Ethyl cinnamate Synonyms: (E/Z)-3-Phenyl-acrylicacidethylester;2-Propenoic acid, 3-phenyl-, ethyl ester;2-Propenoicacid,3-phenyl-,ethylester;3-phenyl-2-propenoicaciethylester;cis/trans-ethylcinnamate;Ethyl (2E)-3-phenyl-2-propenoate;Ethyl 3-phenyl-2-propenoate;Ethyl 3-phenylacrylate CAS: 103-36-6 MF: C11H12O2 MW: 176.21 EINECS: 203-104-6 Product Categories: Aromatic Cinnamic Acids, Esters and Derivatives;Alphabetical Listings;Certified Natural ProductsFlavors and Fragrances;E-F;Flavors and Fragrances;C10 to C11;Carbonyl Compounds;Esters;Cosmetics;103-36-6 Mol File: 103-36-6.mol   Ethyl cinnamate Chemical Properties Melting point  6-8 °C (lit.) Boiling point  271 °C (lit.) density  1.049 g/mL at 20 °C (lit.) FEMA  2430 | ETHYL CINNAMATE refractive index  n20/D 1.558(lit.) Fp  >230 °F storage temp.  2-8°C form  Liquid color  Clear colorless to pale yellow Water Solubility  insoluble Merck  14,2299 JECFA Number 659 BRN  1238804 Stability: Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible. CAS DataBase Reference 103-36-6(CAS DataBase Reference) NIST Chemistry Reference trans-Ethyl cinnamate(103-36-6) EPA Substance Registry System Ethyl cinnamate (103-36-6)   Safety Information Risk Statements  20-22 Safety Statements  23-24/25 WGK Germany  1 RTECS  GD9010000 TSCA  Yes HS Code  29163990 toxicity The acute oral LD50 value in rats was reported as 7.8 g/kg (7.41-8.19 g/kg) (Russell, 1973). The acute dermal LD50 value in rabbits was reported as > 5 g/kg (Russell, 1973). MSDS Information Provider Language Ethyl 3-phenyl propenoate English ACROS English SigmaAldrich English ALFA English   Ethyl cinnamate Usage And Synthesis Description Ethyl cinnamate is the ester of cinnamic acid and ethanol, and is typically found in the essential oil of cinnamon. It is noteworthy that pure ethyl cinnamate has an aroma of cinnamon, complicated by balsamic and red fruit nuances,all of which can be characteristic of a fine Nebbiolo wine's aromatics. Chemical Properties Ethyl Cinnamate, ethyl 3-phenylacrylate, C6H5CH=CHCOOC2H5.Occurs naturally in storax and the volatile oil of Koempferia galanga.The commercial product is a colourless liquid, invariably prepared artificially. Has a sweet balsami honey-note odor of great persistence. Ethyl cinnamate is useful in Oriental bouquets, and in combination with clary sage and citrus oils will make delightful amber colognes. Occurrence Normally occurring in the trans-form; a cis-form also exists. Reported found in Oriental styrax, in the oil of Campheria galanga and in the rhizomes of Hedychium spicatum. Also reported found in cherry, American cranberry, pineapple, guava, strawberry, fresh blackberry, strawberry jam, soybean, yellow passion fruit juice, hybrid passion fruit juice, apple brandy, quince, prickly pear, strawberry wine, Bourbon vanilla, sea buckthorn, cinnamon leaf and root bark, clove, brandy, rum, sherry, grape wines, cocoa, soybean and other natural sources. Uses Ethyl cinnamate is used in medical intermediate, as a pharmaceutical intermediate and in organic synthesis. Preparation By heating to 100°C cinnamic acid, alcohol and sulfuric acid in the presence of aluminum sulfate; also by Claisen condensation of benzaldehyde and ethyl acetate Production Methods Ethyl cinnamate is found in storax oil, Kaempferia galanga, and several other oils. It is produced by the direct esterification esterification of ethanol with cinnamic acid under azeotropic conditions or by Claisen-type condensation of ethyl acetate and benzaldeyde in the presence of sodium metal . Aroma threshold values Detection: 17 to 40 ppb Taste threshold values Taste characteristics at 20 ppm: balsamic, powdery, fruity, berry, punch, spice, sweet and green. Synthesis Reference(s) Journal of the American Chemical Society, 110, p. 2655, 1988 DOI: 10.1021/ja00216a053 Tetrahedron Letters, 30, p. 5153, 1989 DOI: 10.1016/S0040-4039(01)93472-0 General Description Ethyl cinnamate can be used as a flavoring and fragrance ingredient. It is one of the key odor components reported in Burgundy Pinot noir wines. Biochem/physiol Actions Ethyl cinnamate inhibits the growth of Chlorella pyrenoidosa. Safety Profile Moderately toxic by ingestion. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also ESTERS Purification Methods Wash the ester with aqueous 10% Na2CO3, then water, dry (MgSO4), and distil it. The purified ester is saponified with aqueous KOH, and, after acidifying the solution, cinnamic acid is isolated, washed and dried. The ester is reformed by refluxing for 15hours the cinnamic acid (25g) with absolute EtOH (23g), conc H2SO4 (4g) and dry *benzene (100mL), after which it is isolated, washed, dried and distilled under reduced pressure [Jeffery & Vogel J Chem Soc 658 1958]. [Beilstein 9 IV 2006.]   Ethyl cinnamate Preparation Products And Raw materials Raw materials Sodium-->Aluminum sulfate-->trans-Cinnamic acid-->Hydrochloric acid alcohol-->(E)-1,4-diphenylbut-3-en-2-one-->3-PHENYL-1,1,1-TRIFLUOROPROPAN-2-ONE-->Ethyl trifluoroacetate Preparation Products Ozagrel-->3-Phenyl-1-propanol-->Ethyl 3-phenylpropionate-->5-PHENYLCYCLOHEXANE-1,3-DIONE-->6-Methyl-4-phenylchroman-2-one