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| | 4-METHOXYCINNAMALDEHYDE Basic information |
| | 4-METHOXYCINNAMALDEHYDE Chemical Properties |
| Melting point | 55-60 °C(lit.) | | Boiling point | 145 °C7 mm Hg(lit.) | | density | 1.068±0.06 g/cm3(Predicted) | | FEMA | 3567 | P-METHOXYCINNAMALDEHYDE | | Fp | 110°C | | storage temp. | Inert atmosphere,Room Temperature | | solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | | form | Powder | | color | Light yellow to yellow | | Odor | at 10.00 % in dipropylene glycol. spicy cinnamon sweet cherry vanilla floral | | Odor Type | spicy | | JECFA Number | 687 | | LogP | 2.07 | | EPA Substance Registry System | p-Methoxycinnamaldehyde (1963-36-6) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26-36 | | WGK Germany | 3 |
| | 4-METHOXYCINNAMALDEHYDE Usage And Synthesis |
| Chemical Properties | p-Methoxycinnamaldehyde is an unconjugated aromatic aldehyde with a spicy, floral odor. | | Physical properties | Yellowish crystals. M.P. 58°C. B.P. 277°C.
Almost insoluble in water, soluble in alcohol
and oils. Colors the human skin intensely
yellow. | | Occurrence | Reported found in baked potato, basil and tarragon. | | Production Methods | 4-methoxycinnamaldehyde can be produced by condensation of para-Anisaldehyde and Acetaldehyde in alkaline solution. | | Aroma threshold values | Detected: 5000 ppm | | Taste threshold values | Taste characteristics at 3 to 20 ppm: cherry flesh, sweet, with a cinnamic dry and slightly aromatic. | | Synthesis Reference(s) | Tetrahedron Letters, 31, p. 349, 1990 DOI: 10.1016/S0040-4039(00)94552-0 |
| | 4-METHOXYCINNAMALDEHYDE Preparation Products And Raw materials |
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