Benzyl cinnamate
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| Names | |
|---|---|
| IUPAC name
Benzyl 3-phenylprop-2-enoate | |
| Other names
Benzylcinnamate; Cinnamein; Benzylcinnamoate; Benzyl 3-phenylpropenoate; 3-phenyl-2-propenoic acid phenylmethyl ester; Cinnamic acid benzyl ester | |
| Identifiers | |
| 103-41-3 | |
| ChemSpider | 4437893 |
| |
| Jmol-3D images | Image |
| PubChem | 5273469 |
| |
| Properties | |
| Molecular formula |
C16H14O2 |
| Molar mass | 238.28 g·mol−1 |
| Appearance | White to pale yellow solid[1] |
| Melting point | 34 °C (93 °F; 307 K)[2] |
| Boiling point | 195 °C (383 °F; 468 K) 5 mmHg[2] |
| Insoluble[1] | |
| Solubility in ethanol | 125 g/L |
| Solubility in glycerin | insoluble |
| Solubility in propylene glycol | insoluble |
| Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa) | |
| Infobox references | |
Benzyl cinnamate is the chemical compound which is the ester derived from cinnamic acid and benzyl alcohol.
Natural occurrence
Occurs in Balsam of Peru and Tolu balsam, in Sumatra and Penang benzoin, and as the main constituent of copaiba balsam.[3]
Synthesis
By heating benzyl chloride and excess sodium cinnamate in water to 100 to 115°C; by heating sodium cinnamate with an excess of benzyl chloride in the presence of diethylamine.[3]
Uses
Benzyl cinnamate is used in heavy, oriental perfumes and as a fixative.[4] It is used as a flavoring agent.[3]
References
- ↑ 1.0 1.1 "Specifications for Flavourings". Food and Agricultural Organization.
- ↑ 2.0 2.1 "Benzyl cinnamate". Sigma-Aldrich.
- ↑ 3.0 3.1 3.2 George A. Burdock (2010), "BENZYL CINNAMATE", Fenaroli's Handbook of Flavor Ingredients (6th ed.), CRC Press, pp. 147–148
- ↑ Karl-Georg Fahlbusch et al. (2007), "Flavors and Fragrances", Ullmann's Encyclopedia of Industrial Chemistry (7th ed.), Wiley, p. 59
External links
- Benzyl cinnamate at National Library of Medicine's Toxicology Data Network