W228613
肉桂醛
natural, ≥95%, FG
别名:
肉桂醛, 3-苯基丙-2-烯醛
选择尺寸
关于此项目
Fragrance grade
Halal
Kosher
natural
产品名称
肉桂醛, natural, ≥95%, FG
SMILES string
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
biological source
cassia oil
grade
FG
Fragrance grade
Halal
Kosher
natural
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
FDA 21 CFR 182.60
assay
≥95%
composition
contains IFRA restricted cinnamaldehyde
greener alternative product characteristics
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
refractive index
n20/D 1.621 (lit.)
bp
248 °C (lit.)
density
1.05 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
cinnamal
greener alternative category
organoleptic
cinnamon; spicy; sweet; warm
正在寻找类似产品? 访问 产品对比指南
Application
- 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）。
General description
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Dermal - Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1
存储类别
10 - Combustible liquids
wgk
WGK 1
flash_point_f
221.0 °F - Pensky-Martens closed cup
flash_point_c
105 °C - Pensky-Martens closed cup
ppe
Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter
商品
Explore evolving global laws on deforestation, labor, and supply chains, and how they impact compliance in the food, flavor, and fragrance industries.
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.
Addressing consumer needs for religious and ethical food preferences is crucial in today's discerning market.
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.
我们的科学家团队拥有各种研究领域经验，包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系客户支持