| Identification | More | [Name]
Ethyl cinnamate | [CAS]
103-36-6 | [Synonyms]
CINNAMIC ACID ETHYL ESTER
ETHYL 3-PHENYLPROPENOATE
ETHYL BETA-PHENYLACRYLATE
ETHYL B-PHENYLACRYLATE
ETHYL CINNAMATE
ETHYL TRANS-3-PHENYLACRYLATE
ETHYL TRANS-3-PHENYLPROPENOATE
ETHYL TRANS-CINNAMATE
FEMA 2430
RARECHEM AL BI 0143
TRANS-3-PHENYLACRYLIC ACID ETHYL ESTER
TRANS-ETHYLCINNAMATE
(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 | [EINECS(EC#)]
203-104-6 | [Molecular Formula]
C11H12O2 | [MDL Number]
MFCD00009189 | [Molecular Weight]
176.21 | [MOL File]
103-36-6.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid | [Melting point ]
6-8 °C (lit.) | [Boiling point ]
271 °C (lit.) | [density ]
1.049 g/mL at 20 °C(lit.)
| [vapor pressure ]
6Pa at 20℃ | [FEMA ]
2430 | [refractive index ]
n20/D 1.558(lit.)
| [Fp ]
>230 °F
| [storage temp. ]
Refrigerator (+4°C) | [solubility ]
Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | [form ]
Liquid | [color ]
Clear colorless to pale yellow | [Odor]
at 100.00 %. sweet balsam fruity spicy powdery berry plum | [Stability:]
Stable. Incompatible with strong oxidizing agents, acids, bases, reducing agents. Combustible. | [Odor Type]
balsamic | [Water Solubility ]
insoluble | [JECFA Number]
659 | [Merck ]
14,2299 | [BRN ]
1238804 | [Dielectric constant]
5.3（19℃） | [LogP]
3.01 at 23.6℃ | [Uses]
Perfumery, flavoring extracts. | [CAS DataBase Reference]
103-36-6(CAS DataBase Reference) | [NIST Chemistry Reference]
trans-Ethyl cinnamate(103-36-6) | [EPA Substance Registry System]
103-36-6(EPA Substance) |
| Safety Data | Back Directory | [Risk Statements ]
R20:Harmful by inhalation.
R22:Harmful if swallowed. | [Safety Statements ]
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) .
S24/25:Avoid contact with skin and eyes . | [WGK Germany ]
1
| [RTECS ]
GD9010000
| [TSCA ]
Yes | [HS Code ]
29163990 | [Safety Profile]
Moderately toxic by
ingestion. Combustible liquid. When heated
to decomposition it emits acrid smoke and
irritating fumes. See also ESTERS | [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). |
| Hazard Information | Back Directory | [Description]
Ethyl cinnamate is the ester of cinnamic acid and ethanol. It is present in the essential oil of cinnamon. Pure ethyl cinnamate has a "fruity and balsamic odor, reminiscent of cinnamon with an amber note".
The p-methoxy derivative is reported to be a mono amine oxidase inhibitor. | [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. | [Definition]
ChEBI: Ethyl cinnamate is an alkyl cinnamate and an ethyl ester. | [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. | [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.] |
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