About This Item
Fragrance grade
Halal
Kosher
natural
推荐产品
生物来源
cassia oil
质量水平
等级
FG
Fragrance grade
Halal
Kosher
natural
Agency
follows IFRA guidelines
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.60
方案
≥95%
组成
contains IFRA restricted cinnamaldehyde
环保替代产品特性
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
折射率
n20/D 1.621 (lit.)
沸点
248 °C (lit.)
密度
1.05 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
致敏芳香化合物
cinnamal
环保替代产品分类
性状检查
cinnamon; spicy; sweet; warm
SMILES字符串
O=C\C=C\c1ccccc1
InChI
1S/C9H8O/c10-8-4-7-9-5-2-1-3-6-9/h1-8H/b7-4+
InChI key
KJPRLNWUNMBNBZ-QPJJXVBHSA-N
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一般描述
应用
- 含不同官能团芳香族化合物的壳聚糖-海藻酸盐双层微胶囊的制备和缓释研究。：研究讨论了壳聚糖-海藻酸盐双层微胶囊的开发，用于持续释放肉桂醛等芳香族化合物，重点介绍了它们在生物化学和药物递送方面的潜在应用（Wang et al., 2024）。
- 肉桂醛和丁香油对4℃保存鲶鱼（斑点叉尾鮰）鱼片的抗菌和防腐效果评估。：研究评估了肉桂醛与丁香油联用对鲶鱼鱼片的抗菌和防腐作用，表明其在食品保鲜方面具有应用潜力（Ebirim and Long, 2024）。
- 可用于水果保鲜的透明质酸基肉桂醛/羟丙基-β-环糊精包合物多功能生物活性涂层研究。：研究提出了一种可用于水果保鲜的透明质酸基肉桂醛生物活性涂层，展示了其在延长易腐商品保质期方面的潜力（Zhou et al., 2024）。
警示用语：
Warning
危险分类
Acute Tox. 4 Dermal - Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
221.0 °F - Pensky-Martens closed cup
闪点(°C)
105 °C - Pensky-Martens closed cup
个人防护装备
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
商品
Navigating the complexities of labeling flavors as natural in the EU is crucial for food manufacturers. Recent discussions on the use of genetically modified microorganisms in flavor production have sparked debate, potentially reshaping the definition of natural flavors.
Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.
Recent regulatory changes in the US and EU have put the focus on fragrance safety and ingredient transparency, including the MoCRA, to be implemented within the next two years. Manufacturers and suppliers must comply with these changes to ensure they are meeting consumer demand and industry expectations for safety.
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