(E)-para-methoxycinnamaldehyde
cinnamaldehyde,trans- p-methoxy-
 
Notes:
None found
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      Certified Food Grade Products
      Product(s):
      W356700 trans-p-Methoxycinnamaldehyde, ≥98%
      SDS
       
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(E)-3-(4-methoxyphenyl)prop-2-enal (Click)
CAS Number: 24680-50-0Picture of molecule
FDA UNII: 54098389BL
Nikkaji Web: J185.780K
MDL: MFCD00017343
XlogP3: 1.80 (est)
Molecular Weight: 162.18810000
Formula: C10 H10 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
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Physical Properties:
Appearance: yellow to amber solid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 44.00 to  48.00 °C. @ 760.00 mm Hg
Boiling Point: 160.00 to  161.00 °C. @ 12.00 mm Hg
Boiling Point: 144.00 to  145.00 °C. @ 7.00 mm Hg
Vapor Pressure: 0.001000 mm/Hg @ 25.00 °C. (est)
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 1.953 (est)
Soluble in:
 alcohol
 water, 1598 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: spicy
Odor Strength: medium
 spicy  floral  sweet  cinnamon  cherry  vanilla  
Odor Description:
at 100.00 %. 
spicy floral sweet cinnamon cherry vanilla
  
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
2-Propenal,3-(4-methoxyphenyl)-, (2E)-
BOC Sciences
For experimental / research use only.
trans-p-Methoxycinnamaldehyde
Santa Cruz Biotechnology
For experimental / research use only.
trans-4-Methoxycinnamaldehyde
Sigma-Aldrich
trans-p-Methoxycinnamaldehyde, ≥98%
Odor: cinnamon; creamy; fruity; herbaceous; spicy; floral
Certified Food Grade Products
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (E)-para-methoxycinnamaldehyde usage levels up to:
  3.0000 % in the fragrance concentrate.
 
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients.View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 24680-50-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 641294
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 (E)-3-(4-methoxyphenyl)prop-2-enal
Chemidplus: 0024680500
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References:
 (E)-3-(4-methoxyphenyl)prop-2-enal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 24680-50-0
Pubchem (cid): 641294
Pubchem (sid): 135198987
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
CHEMBL: View
Metabolomics Database: Search
KEGG (GenomeNet): C10475
HMDB (The Human Metabolome Database): HMDB32611
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
balsamic
 benzyl cinnamateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
2-phenoxyethyl formateFR
3-phenyl propyl acetateFL/FR
camphoreous
 butyrophenoneFL/FR
ethereal
 cyclohexyl formateFL/FR
floral
 phenoxyethanolFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cyclohexyl cinnamateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 heptyl isobutyrateFL/FR
3-methyl-2-butenalFL/FR
 raspberry ketone methyl etherFL/FR
para-tolualdehydeFL/FR
meta-tolualdehydeFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
herbal
laevo-perillaldehydeFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
nutty
 nutty cyclohexenoneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
powdery
para-anisyl acetateFL/FR
spicy
 allspice leaf oilFL/FR
 canella bark oilFR
 cassia bark concreteFR
 cassia bark oil chinaFL/FR
 cassia bark oleoresinFL/FR
 cassia leaf oilFL/FR
(Z)-cinnamaldehydeFL/FR
 cinnamaldehydeFL/FR
(E)-cinnamaldehydeFL/FR
 cinnamaldehyde / methyl anthranilate schiff's baseFR
 cinnamaldehyde ethylene glycol acetalFL/FR
 cinnamon acroleinFL/FR
 cinnamon bark oil (cinnamomum zeylanicum) indiaFL/FR
 cinnamon bark oil ceylonFL/FR
 cinnamon leaf oil ceylonFL/FR
 cinnamon oleoresin ceylonFL/FR
 cinnamyl acetateFL/FR
 cinnamyl isovalerateFL/FR
(E)-cinnamyl nitrileFR
 cinnamyl nitrileFR
isoeugenyl phenyl acetateFL/FR
ortho-methoxycinnamaldehydeFL/FR
para-methyl cinnamaldehydeFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl eugenolFL/FR
 methyl heptadienoneFL/FR
 myrtenalFL/FR
woody
 cyperus root oil (cyperus scariosus)FR
 
For Flavor
 
No flavor group found for these
 allyl 2-ethyl butyrateFL/FR
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
 cyclohexyl cinnamateFL/FR
 ethyl 2-phenyl-3-furoateFL
2-furfurylidene butyraldehydeFL
 methyl (E)-cinnamateFL/FR
para-methyl cinnamaldehydeFL/FR
 methyl furfuracrylateFL
 phenoxyethanolFL/FR
meta-tolualdehydeFL/FR
para-tolualdehydeFL/FR
aromatic
laevo-perillaldehydeFL/FR
balsamic
3-phenyl propyl acetateFL/FR
berry
 heptyl isobutyrateFL/FR
 raspberry ketone methyl etherFL/FR
fatty
(E,E)-2,4-heptadienalFL
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl acetateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isovalerateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
3-methyl-2-butenalFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 cyclohexyl formateFL/FR
 methyl heptadienoneFL/FR
minty
 myrtenalFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
2'-hydroxyacetophenoneFL/FR
nutty
 furfural acetoneFL
 nutty cyclohexenoneFL/FR
powdery
 powdery ketoneFL
spicy
 allspice leaf oilFL/FR
 benzyl cinnamateFL/FR
 benzylidene acetoneFL
 cassia bark oil chinaFL/FR
 cassia bark oleoresinFL/FR
 cassia leaf oilFL/FR
 cinnamaldehydeFL/FR
(E)-cinnamaldehydeFL/FR
(Z)-cinnamaldehydeFL/FR
 cinnamaldehyde ethylene glycol acetalFL/FR
 cinnamon acroleinFL/FR
 cinnamon bark oil (cinnamomum zeylanicum) indiaFL/FR
 cinnamon bark oil ceylonFL/FR
 cinnamon leaf oil ceylonFL/FR
 cinnamon oleoresin ceylonFL/FR
 cinnamyl acetateFL/FR
isoeugenyl phenyl acetateFL/FR
ortho-methoxycinnamaldehydeFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
 methyl eugenolFL/FR
 
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Potential Uses:
 balsamFR
 cassiaFR
 cinnamonFR
 floralFR
 fruitFR
 honey mielFR
 licorice red licorice 
 mapleFR
 spiceFR
 tobaccoFR
 vanillaFR
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Occurrence (nature, food, other): note
 basil
Search Trop  Picture
 potato baked potato
Search  Picture
 tarragon oil
Search Trop  Picture
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Synonyms:
 cinnamaldehyde,trans- p-methoxy-
 methoxy (p) cinnamic aldehyde
 methoxy (para) cinnamic aldehyde
(E)-p-methoxycinnamaldehyde
trans-4-methoxycinnamaldehyde
trans-p-methoxycinnamaldehyde
trans-para-methoxycinnamaldehyde
trans-p-methoxycinnamic aldehyde
trans-3-4-methoxyphenyl-2-propenal
(2E)-3-(4-methoxyphenyl)-2-propenal
(2E)-3-(4-methoxyphenyl)acrylaldehyde
(E)-3-(4-methoxyphenyl)acrylaldehyde
(2E)-3-(4-methoxyphenyl)prop-2-enal
(E)-3-(4-methoxyphenyl)prop-2-enal
2-propenal, 3-(4-methoxyphenyl)-, (2E)-
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