96410
Methyl cinnamate
≥99.0% (GC)
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About This Item
Linear Formula:
C6H5CH=CHCOOCH3
CAS Number:
Molecular Weight:
162.19
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
203-093-8
Beilstein/REAXYS Number:
386468
MDL number:
Assay:
≥99.0% (GC)
Form:
crystals
Product Name
Methyl cinnamate, ≥99.0% (GC)
InChI key
CCRCUPLGCSFEDV-BQYQJAHWSA-N
InChI
1S/C10H10O2/c1-12-10(11)8-7-9-5-3-2-4-6-9/h2-8H,1H3/b8-7+
SMILES string
COC(=O)\C=C\c1ccccc1
assay
≥99.0% (GC)
form
crystals
bp
260-262 °C (lit.)
mp
33-38 °C (lit.)
functional group
ester
phenyl
Quality Level
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Related Categories
signalword
Warning
hcodes
Hazard Classifications
Skin Sens. 1
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type N95 (US)
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Bhanu Prakash et al.
International journal of food microbiology, 153(1-2), 183-191 (2011-12-06)
The investigation deals with antifungal, antiaflatoxin and antioxidant efficacy of Zanthoxylum alatum Roxb. essential oil (EO), its two major constituents and their comparison with five commonly used organic acid preservatives. The chemical profile of EO, characterized through GC and GC-MS
L P Delbressin et al.
Archives of toxicology, 49(3-4), 321-330 (1982-03-01)
The urinary mercapturic acid excretion by female rats of methyl atropate (alpha-phenyl methyl acrylate) and methyl cinnamate (beta-phenyl methyl acrylate) has been studied. On the basis of the structures of these mercapturic acids the conclusion can be drawn that these
Yun-Yu Chen et al.
Journal of agricultural and food chemistry, 60(4), 955-963 (2012-01-26)
Methyl cinnamate, an active component of Zanthoxylum armatum , is a widely used natural flavor compound with antimicrobial and tyrosinase inhibitor activities. However, the underlying bioactivity and molecular mechanisms of methyl cinnamate on adipocyte function and metabolism remain unclear. The
Valtcho D Zheljazkov et al.
Journal of agricultural and food chemistry, 56(1), 241-245 (2007-12-13)
A field experiment was conducted to assess yield, oil content, and composition of 38 genotypes of sweet basil ( Ocimum basilicum L.). Overall, biomass yields were high and comparable to those reported in the literature. However, basil genotypes differed significantly
Qian-Sheng Huang et al.
Journal of agricultural and food chemistry, 57(6), 2565-2569 (2009-02-24)
The control of food browning and growth of disease-causing microorganisms is critical to maintaining the quality and safety of food. Tyrosinase is the key enzyme in food browning. The inhibitory effect of methyl trans-cinnamate on the activity of tyrosinase has
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