W269816
肉桂酸甲酯
natural, ≥98%, FCC, FG
别名:
Cinnamic acid methyl ester, Methyl 3-phenyl acrylate, Methyl 3-phenylprop-2-enoate
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所有图片(1)
About This Item
线性分子式:
C6H5CH=CHCOOCH3
CAS号:
分子量:
162.19
FEMA编号:
2698
Beilstein:
386468
EC 号:
欧洲委员会编号:
333c
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
9.740
NACRES:
NA.21
性状检查:
balsam; fruity; strawberry
等级:
FG
Fragrance grade
Halal
Kosher
natural
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
食品过敏原:
no known allergens
推荐产品
等级
FG
Fragrance grade
Halal
Kosher
natural
质量水平
Agency
follows IFRA guidelines
meets purity specifications of JECFA
管理合规性
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
方案
≥98%
沸点
260-262 °C (lit.)
mp
33-38 °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
no known allergens
性状检查
balsam; fruity; strawberry
SMILES字符串
COC(=O)\C=C\c1ccccc1
InChI
1S/C10H10O2/c1-12-10(11)8-7-9-5-3-2-4-6-9/h2-8H,1H3/b8-7+
InChI key
CCRCUPLGCSFEDV-BQYQJAHWSA-N
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一般描述
Methyl cinnamate is an important flavoring agent and fragrance ingredient. It is one of the main aroma components of basil oil, Japanese and Korean matsutake mushrooms.
应用
- Methyl Cinnamate (MC) Alleviates Free Fatty Acids (FFAs) Induced Lipid Accumulation Through the AMPK Pathway in HepG2 Cells.: This research demonstrates that Methyl Cinnamate can reduce lipid accumulation in HepG2 cells by activating the AMPK pathway, suggesting potential therapeutic applications for metabolic disorders (Fu et al., 2024).
警示用语：
Warning
危险声明
危险分类
Skin Sens. 1
储存分类代码
11 - Combustible Solids
WGK
WGK 1
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
个人防护装备
Eyeshields, Gloves, type N95 (US)
Fragrance material review on methyl cinnamate.
Bhatia SP, et al.
Food And Chemical Toxicology, 45(1), S113-S119 (2007)
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
Cho IH, et al.
Journal of Agricultural and Food Chemistry, 54(13), 4820-4825 (2006)
Flavor components in Japanese and Korean matsutake-Tricholoma matsutake (S. Ito et Imai) Sing.-and their change during storage.
Takama F, et al.
Nippon Shokuhin Kogyo Gakkaishi, 31(1), 14-18 (1984)
Determination of 2H/1H and 13C/12C isotope ratios of (E)-methyl cinnamate from different sources using isotope ratio mass spectrometry.
Fink K, et al.
Agricultural and Biological Chemistry, 52(10), 3065-3068 (2004)
Basil: a source of essential oils.
Advances in new crops, 484-489 (1990)
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