W269816

Sigma-Aldrich

Methyl cinnamate

natural, ≥98%, FCC, FG

Linear Formula:
C6H5CH=CHCOOCH3
CAS Number:
Molecular Weight:
162.19
FEMA Number:
2698
Beilstein/REAXYS Number:
386468
EC Number:
Council of Europe no.:
333c
MDL number:
PubChem Substance ID:
Flavis number:
9.740
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

assay

≥98%

bp

260-262 °C (lit.)

mp

33-38 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

balsam; fruity; strawberry

food allergen

no known allergens

fragrance allergen

methyl cinnamate

SMILES string

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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General description

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.

Packaging

100 g in poly bottle
1 kg in poly bottle

Other Notes

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Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Precautionary Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 1

Flash Point(F)

235.4 °F - closed cup

Flash Point(C)

113 °C - closed cup

Basil: a source of essential oils.
Advances in new crops, 484-489 (1990)
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)
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)
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)

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