Methyl cinnamate

≥99.0% (GC)

Linear Formula:
CAS Number:
Molecular Weight:
Beilstein/REAXYS Number:
EC Number:
MDL number:
PubChem Substance ID:

Quality Level


≥99.0% (GC)


260-262 °C (lit.)


33-38 °C (lit.)

SMILES string




InChI key


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Hazard Statements

Precautionary Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Certificate of Analysis

Certificate of Origin

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...
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...
Takuo Sawahata et al.
Mycorrhiza, 18(2), 111-114 (2007-12-11)
Two major volatiles produced by the mycelia and fruiting bodies of Tricholoma matsutake (1-octen-3-ol and methyl cinnamate) repel a mycophagous collembolan, Proisotoma minuta. Aggregation of the collembolans on their diet was significantly inhibited by exposure to 1 ppm methyl cinnamate...
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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