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Isoamyl cinnamate

Isoamyl cinnamate Basic information
Product Name:Isoamyl cinnamate
Synonyms:2-Propenoic acid, 3-phenyl-, 3-methylbutyl ester;2-Propenoicacid,3-phenyl-,3-methylbutylester;3-methylbutyl3-phenyl-2-propenoate;3-phenyl-2-propenoicaci3-methylbutylester;cinnamicacid,isopentylester;Isopentyl (2E)-3-phenyl-2-propenoate;ISO-PENTYL CINNAMATE;isopentyl 3-phenyl propenoate
CAS:7779-65-9
MF:C14H18O2
MW:218.29
EINECS:231-931-2
Product Categories:
Mol File:7779-65-9.mol
Isoamyl cinnamate Structure
Isoamyl cinnamate Chemical Properties
Boiling point 310 °C(lit.)
density 0.995 g/mL at 25 °C(lit.)
refractive index n20/D 1.536(lit.)
FEMA 2063 | ISOAMYL CINNAMATE
Fp >230 °F
Odorat 100.00 %. floral amber cocoa orchid musty
Odor Typebalsamic
Water Solubility <0.1 g/100 mL at 20 ºC
JECFA Number665
Stability:Stability Combustible. Incompatible with strong oxidizing agents.
LogP4.12
CAS DataBase Reference7779-65-9(CAS DataBase Reference)
NIST Chemistry ReferenceIsoamyl cinnamate(7779-65-9)
EPA Substance Registry SystemIsoamyl cinnamate (7779-65-9)
Safety Information
WGK Germany 2
MSDS Information
ProviderLanguage
Isoamyl cinnamate English
SigmaAldrich English
Isoamyl cinnamate Usage And Synthesis
DescriptionIsoamyl cinnamate has a balsamic odor reminiscent of cocoa. May be prepared by esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source.
Chemical Propertiespale yellow liquid with an iridescent sheen
Chemical PropertiesIsoamyl cinnamate is a colorless, somewhat viscous liquid. Insoluble in water, soluble in alcohol and oils, poorly soluble in Propylene glycol. B.P. 310℃. Sp.Gr. 1.00. Isoamyl cinnamate has a balsamic odor reminiscent of cocoa.
OccurrenceReported found in cinnamon and port wine
UsesIsoamyl cinnamate is Used in perfumes for Oriental notes, Chypre, Ambre, and as a fixative-blender in spicy fragrance types (Carnation etc.). Quite stable in soap and a fair fixative. However, it tends to polymerize in storage. An increasing cloudiness, accompanied by increased viscosity and decreased odor level are signs of beginning polymerization. It is used in flavors for imitation Butter, Caramel, Fruit, Honey, Peach, Pineapple, Strawberry, etc. and in traces in Vanilla compositions to introduce warm-balsamic notes resembling Cocoa or Chocolate. Concentrations in finished foods: up to 12 ppm in candy or baked goods.
DefinitionChEBI: Isoamyl cinnamate is a cinnamate ester.
PreparationBy esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to source.
Taste threshold valuesTaste characteristics at 35 ppm: sweet, floral, powdery, berry, and spice nuances
General DescriptionPale yellow liquid with iridescent sheen.
Air & Water ReactionsInsoluble in water.
Reactivity ProfileAn ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides.
Fire HazardIsoamyl cinnamate is probably combustible.
Isoamyl cinnamate Preparation Products And Raw materials
Tag:Isoamyl cinnamate(7779-65-9) Related Product Information
alpha-Methylcinnamic acid Ethyl cinnamate Isoamyl nitrite 3-Methyl-1-butanol Phenylhydrazine Isoamyl propionate Isoamyl o-hydroxybenzoate 4-Hydroxycinnamic acid Octyl 4-methoxycinnamate 3-(Trifluoromethyl)cinnamic acid Isoamyl butyrate PHENYL VALERATE trans-Cinnamic acid Cinnamic acid Tris(trimethylsilyl)phosphate ISOPROPYL CINNAMATE N-BUTYL CINNAMATE Methyl cinnamate