cinnamaldehyde

Full Material List
3-phenylprop-2-enal

Identifiers

FEMA 2286
CAS 104-55-2
EINECS 203-213-9
Synonyms
  • benzylidene acetaldehyde
  • cassia aldehyde
  • cinnamal
  • cinnamaldehyde
  • cinnamaldehyde (ex cinnamon)
  • cinnamaldehyde (natural)
  • cinnamaldehyde natural
  • cinnamic aldehyde
  • nat. cinnamic aldehyde
  • cinnamic aldehyde china, natural isolated constituent
  • cinnamic aldehyde FCC
  • cinnamic aldehyde nat FCC
  • cinnamic aldehyde natural
  • cinnamic aldehyde, natural
  • cinnamyl aldehyde
  • phenyl acrolein
  • 3- phenyl acrolein
  • beta- phenyl acrolein
  • 3- phenyl acryl aldehyde
  • 3- phenyl acrylaldehyde
  • 3- phenyl propen-1-al
  • 3- phenyl propenal
  • 3- phenyl-2-propen-1-al
  • 3- phenyl-2-propenal
  • 3- phenyl-2-propenaldehyde
  • 3- phenylacrylaldehyde
  • 3- phenylprop-2-enal
  • 2- propenal, 3-phenyl-
  • zimtaldehyde
JECFA Food Flavoring 656
JECFA Food Additive N/A
DG SANTE Food Flavourings 05.014 cinnamaldehyde
DG SANTE Food Contact Materials N/A
FDA UNII
CoE Number 102
XlogP3-AA 1.90 (est)
Molecular Weight 132.16196
Molecular Formula C9 H8 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: spicy Odor Strength:high ,recommend smelling in a 10.00 % solution or less
  • Substantivity:212 hour(s) at 100.00 %
  • sweet spicy aldehydic aromatic balsamic cinnamyl resinous honey powdery
  • Odor Description:at 10.00 % in dipropylene glycol. sweet spicy aldehydic aromatic balsamic cinnamyl resinous honey powderyLuebke, William tgsc, (1981)
  • Odor sample from: Fritzsche Dodge & Olcott, Inc.
  • cassia cinnamon
  • Odor Description:Cassia, cinnamon, cinnamon bark and red hotsMosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor spicy
sweet, spicy, aldehydic, aromatic, balsamic, cinnamyl, resinous, honey, powdery, cassia, cinnamon
Flavor spicy
spicy, sweet, aromatic, aldehydic, honey, cinnamyl, resinous, cinnamon

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Properties

Food Chemicals Codex Listed Yes
Appearance pale yellow to dark yellow clear oily liquid (est)
Assay 98.00 to 100.00 sum of isomers
Specific Gravity 1.04600 to 1.05000 @ 25.00 °C.
Lbs/Gal (est) 8.704 to 8.737
Refractive Index 1.61900 to 1.62300 @ 20.00 °C.
Melting Point -8.00 to -6.00 °C. @ 760.00 mm Hg
Boiling Point 249.00 to 252.00 °C. @ 760.00 mm Hg
Flash Point 200.00 °F. TCC ( 93.33 °C. )
Acid Value 10.00 max. KOH/g
Vapor Pressure 0.026500 mmHg @ 25.00 °C.
Vapor Density 4.6 ( Air = 1 )
logP (o/w) 1.9
Soluble In
  • ethyl alcohol, 1:25 in 30% alcohol
  • ethyl alcohol, 1:5 in 60% alcohol
  • ethyl alcohol, 2:5 in 70% alcohol
  • ethyl alcohol, 5 vol. 60% alcohol
  • water, 2150 mg/L @ 25 °C (est)
  • water, 1420 mg/L @ 25 °C (exp)
  • paraffin oil
Occurrence
  • allspice plant
  • anise seed oil
  • apple fruit
  • bilberry fruit
  • bilberry leaf
  • cassia
  • cassia bark
  • celery seed oil
  • champaca concrete @ 0.02%
  • cinnamomum cassia b. 80-95% leaves
  • cinnamomum laureiri n. stems and roots
  • cinnamomum zeylanicum b. 70-75%
  • cinnamon bark
  • cinnamon ceylon cinnamon
  • cinnamon ceylon cinnamon bark
  • cinnamon ceylon cinnamon bark oil
  • cinnamon ceylon cinnamon leaf oil
  • cinnamon ceylon cinnamon oil
  • cinnamon ceylon cinnamon root
  • cinnamon ceylon cinnamon root bark
  • cinnamon ceylon cinnamon stem bark
  • cinnamon indonesian cinnamon b. 77-80%
  • cinnamon leaf
  • cinnamon oil CO2 extract @ 77.24-81.47%
  • cinnamon root
  • clove fruit
  • clove stem
  • cranberry fruit
  • fig fruit
  • grape fruit
  • hedychium spicatum h. rhizomes
  • hyacinth
  • hyacinthus orientalis absolute @ trace%
  • lemon balm
  • metaleuca bracteata
  • myrrha slecta h.
  • narcissus absolute @ 0.05%
  • patchouli
  • rose
  • styrax
  • tamarind fruit
  • thevetia peruviana (pers.) k. schum. flower oil brazil @ 0.70%
  • tolu balsam
  • tomato fruit
  • ylang ylang oil CO2 extract @ 0.21%