produktbeskrivelse

Natural Ethyl cinnamate Basic information

Application of spices and fragrance Content analysis Toxicity Use the limit Maximal allowable amount as additive and maximal allowable residue Chemical properties Uses Production method

Product Name:	Naturlig etylsinnamat
CAS:	103-36-6
MF:	C11H12O2
MW:	176.21
EINECS:	203-104-6
Mol File:	103-36-6.mol

Natural Ethyl cinnamate Chemical Properties

Melting point	6-8 ° C (opplyst)
Boiling point	271 °C(lit.)
density	1.049 g/mL at 20 °C(lit.)
FEMA	2430 \| ETYLKINNAMAT
brytningsindeks	n20 / D 1.558 (lys)
Fp	>230 °F
storage temp.	Refrigerator (+4°C)
skjema	Væske
color	Clear colorless to pale yellow
Water Solubility	uoppløselig
Merck	14,2299
JECFA-nummer	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	transetylkanel (103-36-6)
EPA Substance Registry System	Etylsinnamat (103-36-6)

Natural Ethyl cinnamate Safety Information

Risikoverklæringer	20-22
Sikkerhetserklæringer	23-24/25
WGK Germany	1
RTECS	GD9010000
TSCA	Yes
HS kode	29163990

Bruk av naturlig etylkanel

Beskrivelse	Etylkanel er esteren av kanelsyre og etanol. Det er tilstede i eterisk olje av kanel. Rent etylkanel har en "fruktig og balsamisk lukt, som minner om kanel med en ravfarget tone". P-metoksyderivatet er rapportert å være en monoaminoksidaseinhibitor.
Kjemiske egenskaper	Ethyl cinnamate has a sweet balsami honey-note odor.
Kjemiske egenskaper	colourless liquid
Hendelse	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	Perfumery, flavoring extracts.
Aroma terskelverdier	Deteksjon: 17 til 40 ppm
Taste threshold values	Taste characteristics at 20 ppm: balsamic, powdery, fruity, berry, punch, spice, sweet and green.
Safety Profile	Moderat giftig ved inntak. Brennbar væske. Ved oppvarming til nedbrytning avgir den tørr røyk og irriterende røyk. Se også ESTERS