(E)-para-methoxycinnamaldehyde 24680-50-0

(E)-para-methoxycinnamaldehyde

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IUPAC name :

(E)-3-(4-methoxyphenyl)prop-2-enal

InChI :

InChI=1/C10H10O2/c1-12-10-6-4-9(5-7-10)3-2-8-11/h2-8H,1H3/b3-2+

InChIKey :

AXCXHFKZHDEKTP-NSCUHMNNBV

SMILES :

COC1=CC=C(C=C1)\C=C\C=O

cas number :	24680-50-0
fema number :	3567
molar refractivity :	49.00 ± 0.3 cm3
parachor :	375.7 ± 4.0 cm3
index of refraction :	1.559 ± 0.02
surface tension :	37.6 ± 3.0 dyne/cm
density :	1.068 ± 0.06 g/cm3
polarizability :	19.42 ± 0.5 10-24cm3
xlogp :	1.90
molecular weight :	162.1852000
formula :	C10 H10 O2
BioActivity Analysis :	47720718

export tariff code :

unspecified

fda reg :

unspecified

Suppliers :

Sigma-Aldrich-SAFC :

trans-p-Methoxycinnamaldehyde

≥98%

organoleptics :

odor type :

spicy

odor strength :

medium

odor description :
at 100.00 %.

spicy floral sweet cinnamon cherry vanilla

properties :

appearence :

yellow to amber solid

assay :

98.00 - 100.00 %

Food Chemicals Codex Listed :

melting point :

44.00 - 48.00 °C. @ 760.00 mm Hg

boiling point :

160.00 - 161.00 °C. @ 12.00 mm Hg

boiling point :

144.00 - 145.00 °C. @ 7.00 mm Hg

logp :

2.07

safety :

Oral Toxicity(LD50) :

Not determined

Dermal Toxicity(LD50) :

Not determined

flash point ( Deg. F. ) :

230.00 °F. TCC ( 110.00 °C. )

recommendation for (E)-para-methoxycinnamaldehyde usage levels up to :

3.0000 % in the fragrance concentrate.

safety links :

chemidplus :

001963366

epa-srs :

24680-50-0

other :

references :

pubchem :

203804

NIST Chemistry WebBook :

108312794

synonyms :
(E)-para-	methoxycinnamaldehyde
trans-para-	methoxycinnamaldehyde
3-4-	methoxyphenyl-2-propenal
soluble in :
	alcohol
insoluble in :
	water
(odor and/or flavor) blends with :
	allyl 2-ethyl butyrate
	allyl benzoate
	allyl isovalerate
	almond oil bitter
iso	amyl 2-methyl butyrate
	amyl butyrate
para-	anisyl acetate
para-	anisyl propionate
	benzaldehyde
	benzaldehyde / methyl anthranilate schiff's base
	benzaldehyde glycrol acetal
	benzyl cinnamate
	benzylidene acetone
	bread thiophene
	butyrophenone
	canella bark oil
	cassia bark oil
	cassia concrete
	cassia leaf oil china
	cassia oleoresin
	cherry oxyacetate
	cherry pentenoate
	cherry propanol
	cinnamaldehyde
(E)-	cinnamaldehyde
(Z)-	cinnamaldehyde
	cinnamaldehyde / methyl anthranilate schiff's base
	cinnamaldehyde ethylene glycol acetal
	cinnamon acrolein
	cinnamon bark oil
	cinnamon bark oil (cinnamomum zeylanicum blume) india
	cinnamon leaf oil
	cinnamon oleoresin
	cinnamyl acetate
	cinnamyl isovalerate
	cinnamyl nitrile
(E)-	cinnamyl nitrile
	cyclohexyl cinnamate
	cyclohexyl formate
	cyperus root oil
2,4-	dimethyl benzaldehyde
	ethyl 2-phenyl-3-furoate
	ethyl benzoyl acetate
	ethyl methyl-para-tolyl glycidate
iso	eugenyl phenyl acetate
	furfural acetone
2-	furfurylidene butyraldehyde
(E,E)-2,4-	heptadien-1-al
	heptyl isobutyrate
2'-	hydroxyacetophenone
ortho-	methoxycinnamaldehyde
	methyl (E)-cinnamate
alpha-	methyl cinnamaldehyde
para-	methyl cinnamaldehyde
	methyl cinnamate
	methyl eugenol
	methyl furfuracrylate
	methyl heptadienone
3-	methyl-2-buten-1-al
	myrtenal
	nutty cyclohexenone
laevo-	perillaldehyde
	phenoxyethanol
2-	phenoxyethyl formate
3-	phenyl propyl acetate
	pimenta leaf oil
	powdery ketone
	raspberry ketone methyl ether
	tolualdehydes (mixed o/m/p)
meta-	tolyl aldehyde
para-	tolyl aldehyde
(odor and/or flavor) used in :
	balsam
	cassia
	cinnamon
	floral
	fruit
	honey miel
	licorice red licorice
	maple
	spice
	tobacco tabac tabaco
	vanilla
natural occurrence in :
	basil
	estragon oil
	potato baked potato

information only - not sold by The Good Scents Company.

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