| Identification | Back Directory | [Name]
Cinncloval | [CAS]
5660-60-6 | [Synonyms]
CINNCLOVAL
Cinncloval USP/EP/BP
2-styryl-1,3-dioxolane
3-Phenylpropenal ethylene acetal
2-(2-Phenylethenyl)-1,3-dioxolane
1,3-Dioxolane, 2-(2-phenylethenyl)- | [EINECS(EC#)]
227-110-3 | [Molecular Formula]
C11H12O2 | [MDL Number]
MFCD00673210 | [MOL File]
5660-60-6.mol | [Molecular Weight]
176.21 |
| Hazard Information | Back Directory | [Chemical Properties]
Cinnamaldehyde ethylene glycol acetal has a soft, warm, spicy odor reminiscent of cinnamon; sweet, spicy cinnamon–
allspice flavor. | [Uses]
This acetal is used in flavor compositions such as Allspice, Cassia, Cinnamon, Clove and various Spice blends, etc. Concentration is usually very small (a few ppm. ) in the finished product. Under distinctly acid conditions (pickles, etc. ), the acetal will decompose and act as Cinnamic aldehyde. This will change the flavor effect of the composition. However, this acetal is moderately stable under mildly acid conditions.
| [Preparation]
From cinnamic aldehyde and ethylene glycol. | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 60, p. 2931, 1995 DOI: 10.1021/jo00114a055
Synthetic Communications, 1, p. 127, 1971 DOI: 10.1080/00397917108081630
Tetrahedron Letters, 36, p. 9189, 1995 DOI: 10.1016/0040-4039(95)01988-T |
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