Propyl cinnamate Specification
The N-Propyl cinnamate with CAS registry number of 7778-83-8 is also known as 2-Propenoic acid, 3-phenyl-, propyl ester. The systematic name is Propyl 3-phenylprop-2-enoate. It belongs to product categories of Aromatic Cinnamic Acids, Esters and Derivatives; Ester Flavor. Its EINECS registry number is 231-916-0. In addition, the formula is C12H14O2 and the molecular weight is 190.24. This chemical should be stored in sealed containers in cool, dry place away from oxidizing agents. When you are using this chemical, avoid contact with skin and eyes.
Name: Propyl cinnamate
CAS No.: 7778-83-8
Molecular Weight: 190.24
Boiling point: 283-284°C
Flash point: >99°C
Refractive index: 1.547-1.553
EINECS No.: 231-916-0
As a spice, propyl cinnamate can be used to prepare high-grade flavors such as beverages, candy, food and daily cosmetics. It is a synthetic essence. It is stable, and it will not decompose if used and stored according to specifications. Avoid contact with oxides. It is synthesized from propanol and cinnamaldehyde.
(E)-3-(3-Chlorophenyl)propenoic acid; 3-Chloro-trans-cinnamic acid; m-Chloro-trans-cinnamic acid; (E)-3-(3-Chlorophenyl)acrylic acid, (2E)-3-(3-Chlorophenyl)prop-2-enoic acid; trans-3-Chlorocinnamic acid 98%;(E)-3-Chlorocinnamic Acid; trans-3-Chlorocinnamicacid98%; 3-(3-chlorophenyl)-,(E)-2-Propenoicacid
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.