Cinnamaldehyde natural, ≥95%, FG

Sinônimo(s):

Cinnamal, Cinnamic aldehyde, 3-Phenylprop-2-enal

Sobre este item

Fórmula linear:

C₆H₅CH=CHCHO

Número CAS:

104-55-2

Peso molecular:

132.16

Número FEMA:

2286

Número CE:

203-213-9

Conselho da Europa nº:

102c

Número MDL:

MFCD00007000

Código UNSPSC:

12164502

ID de substância PubChem:

24900954

Número de Flavis:

5.014

NACRES:

NA.21

Agency:

follows IFRA guidelines

fonte biológica

cassia oil

Nível de qualidade

300
400

grau

FG
Fragrance grade
Halal
Kosher
natural

Agency

follows IFRA guidelines

conformidade reg.

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.60

Ensaio

≥95%

composição

contains IFRA restricted cinnamaldehyde

características do produto alternativo mais ecológico

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

índice de refração

n20/D 1.621 (lit.)

p.e.

248 °C (lit.)

densidade

1.05 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

alérgeno de fragrância

cinnamal

categoria alternativa mais ecológica

Aligned,

Organoléptico

cinnamon; spicy; sweet; warm

cadeia de caracteres SMILES

O=C\C=C\c1ccccc1

InChI

1S/C9H8O/c10-8-4-7-9-5-2-1-3-6-9/h1-8H/b7-4+

chave InChI

KJPRLNWUNMBNBZ-QPJJXVBHSA-N

Descrição geral

Cinnamaldehyde is an α,β-unsaturated aromatic aldehyde that can be used as a flavoring agent.[1] It is the principal flavor component of cinnamon oil.[2][3]

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives. This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Aplicação

• Preparation and sustained-release of chitosan-alginate bilayer microcapsules containing aromatic compounds with different functional groups.: This research discusses the development of chitosan-alginate bilayer microcapsules for the sustained release of aromatic compounds, including cinnamaldehyde, highlighting their potential applications in biochemistry and drug delivery (Wang et al., 2024).

• Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish (Ictalurus punctatus) Fillets Stored at 4 °C.: This study evaluates the antimicrobial and preservative effects of cinnamaldehyde in combination with clove oil on catfish fillets, indicating its potential for food preservation applications (Ebirim and Long, 2024).

• Hyaluronic acid-based multifunctional bio-active coating integrated with cinnamaldehyde/hydroxypropyl-β-cyclodextrin inclusion complex for fruit preservation.: This research presents a hyaluronic acid-based bio-active coating incorporating cinnamaldehyde for fruit preservation, demonstrating its potential in extending the shelf life of perishable goods (Zhou et al., 2024).