酢酸シンナミル 化学特性,用途語,生産方法
外観
無色〜わずかにうすい黄色, 澄明の液体
溶解性
エタノール及びアセトンに混和するが、水にほとんど溶けない。
用途
化粧品原料、香料材料。
化学的特性
Cinnamyl acetate has a characteristic balsamic-floral odor and burning, sweet taste reminiscent of pineapple. The ester
obtained from natural cinnamyl alcohol exhibits a more delicate (hyacinth–jasmine-like) note.
天然物の起源
Reported found in melon, starfruit, tarragon and litchi.
使用
Cinnamyl Acetate is used in preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation.
製造方法
By direct esterification of cinnamic alcohol with acetic acid (or anhydride) under azeotropic conditions (Arctander, 1969).
定義
ChEBI: An acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil.
主な応用
Cinnamyl acetate is used as a modifier for Cinnamic alcohol and as a warm-spicy-floral note in heavy florals, Hyacinth, etc. It can also introduce warmth to a Rose composition at a discrete concentration level. Used in flavor compositions for imitation Apple, Apricol, Berry, Cherry, Cinnamon, Cassia, Grape, Peach, Pineapple, Quince, Vanilla, etc.
一般的な説明
Cinnamyl acetate is a fragrance ingredient. Palladium catalyzed allylic alkylation of cinnamyl acetate using sodium diethyl 2-methylmalonate and novel ferrocenyl Schiff base has been investigated.
安全性プロファイル
Moderately toxic by
ingestion and intraperitoneal routes. A skin
irritant. Combustible liquid. When heated to
decomposition it emits acrid smoke and
fumes. See also ALLYL COMPOUNDS.
酢酸シンナミル 上流と下流の製品情報
原材料
準備製品