Isopropyl cinnamate has a balsamic, sweet, dry amber-like odor and a fresh, fruity flavor. May be synthesized by esterification of isopropanol with cinnamic acid.
Isopropyl cinnamate has a balsamic, sweet, dry, amber-like odor and a fresh, fruity flavor
clear yellow liquid
Name: Isobutyl cinnamate
CAS No.: 122-67-8
EINECS No.: 204-564-0
Molecular Weight: 204.2649
Boiling point: 296.7°C at 760 mmHg
Density: 1.019 g/cm3
Flash point: 157.2°C
Refractive index : （20°C）1.553
Isobutyl cinnamate is a synthetic flavoring agent that is a stable, colorless to light yellow liquid of fruity odor. it is miscible with alco- hol, chloroform, and ether but is practically insoluble in water. storage should be in glass or tin-lined containers. it is used in fruit flavors such as cherry and prune with applications in beverages, ice cream, candy, and baked goods at 1–5 ppm.
Appearance: Pale yellow liquid/colorless thick liquid, solid when cold. Solubility: Miscible in ethanol, ether, chloroform and most non-volatile oils, soluble in propylene glycol, insoluble in water。 Vapor pressure: 0.00141mmHg at 25°C Package specification: 200kg/blue barrel Storage: Keep the reservoir sealed. Put in a tight storage and stor
Appear: Colorless to pale yellow transparent liquid (est) Melting point : 262.00 to 265.00 °C. @ 760.00mmHg Flash point: 110.5°C Steam pressure: 0.011000 mm / Hg at 20.00 °C. Refractive Index (25 Degree C ): 1.540-1.543 Assay: 98.5% min Shelf Life: 24.00 month(s) or longer if stored properly. storage: Store in a cool dry place, sealed in a c
P-Hydroxycinnamic Acid, also known as 4-Hydroxycinnamic acid, is a radical scavenging effects of antioxidant, compared with other tyrosinase inhibitor, the hydroxy cinnamic acid and ether hydroxy cinnamic acid and other non-toxic odorless, good permeability, and is considered a good candidate material used as a skin whitening agent.