| 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 | [Metabolism]
Cinnamyl formate is hydrolysed by porcine pancreatic lipase 2.6 times more rapidly than is cinnamyl oleate under identical conditions (Brockerhoff, 1970). |
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