para-coumaric acid

Full Material List

3-(4-hydroxyphenyl)prop-2-enoic acid

Identifiers

CAS (Single)	7400-08-0
FEMA	N/A
EINECS	N/A
Synonyms	4- coumaric acid p- coumaric acid 4- hydroxycinnamic acid para- hydroxycinnamic acid para- hydroxyphenyl acrylic acid beta-(4- hydroxyphenyl) acrylic acid 3-(4- hydroxyphenyl)-2-propenoic acid 3-(4- hydroxyphenyl)prop-2-enoic acid
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	1.50 (est)
Molecular Weight	164.16036
Molecular Formula	C9 H8 O3

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	211.50 Â°C. @ 760.00 mm Hg
Boiling Point	346.00 to 347.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	351.00 Â°F. TCC ( 177.30 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	1.79
Soluble In	water, 1.83e+004 mg/L @ 25 °C (est) water, 1.83E+04 mg/L @ 25 °C (exp)
Occurrence	almond plant anise seed apple fruit apple leaf apricot plant avocado fruit bamboo moso bamboo barley fruit basil leaf basswood flower bay laurel fruit bay laurel leaf bean black bean plant bean fava bean plant bean mung bean plant beet plant bilberry fruit bilberry fruit juice bilberry leaf black gram sprout blueberry plant broccoli asparagus broccoli leaf brussel sprout leaf buckwheat testa cabbage leaf cacao bean caraway seed cardamom fruit cardamom leaf carrot root cayenne fruit celery plant celery root chamomile sweet false chamomile plant cherry sour cherry fruit cherry sweet cherry chestnut sweet chestnut plant chive leaf cinnamon ceylon cinnamon bark coconut leaf coffee coffee plant coriander fruit coriander plant corn seed corn shoot corn sprout cotton plant cranberry fruit cucumber currant black currant fruit dandelion flower dandelion plant dill leaf elder black elder flower evening-primrose leaf fennel seed fenugreek plant fenugreek stem fig wood flax seed garlic bulb ginger rhizome ginkgo biloba pollen gooseberry fruit grape fruit kiwi plant leek wild leek plant lemon lemon balm shoot lemon fruit lentil lentil plant lettuce plant mango plant marjoram leaf nutmeg seed oat seed olive fruit onion bulb onion leaf onion root orange fruit orange fruit juice orange pericarp oregano leaf oregano plant parsley stem pea seed peach leaf peanut nut pepper bell pepper fruit pepper black pepper fruit peppermint shoot pineapple plant plum fruit pomegranate fruit juice pomegranate leaf poppy opium poppy pericarp potato potato tuber quince fruit radish root raspberry red raspberry bark raspberry red raspberry juice raspberry red raspberry leaf raspberry red raspberry plant rhubarb plant rhubarb root rice petiole saffron sage plant salmonberry leaf sesame fruit sesame leaf soursop soursop plant soybean leaf soybean seed soybean shoot spinach indian spinach plant spinach leaf star fruit plant sunflower pollen sunflower seed tarragon plant thyme leaf tomato fruit turmeric rhizome walnut english walnut leaf walnut english walnut nut walnut english walnut testa wheat seed

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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