W269816
肉桂酸甲酯
natural, ≥98%, FCC, FG
同義詞:
Cinnamic acid methyl ester, Methyl 3-phenyl acrylate, Methyl 3-phenylprop-2-enoate
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About This Item
線性公式:
C6H5CH=CHCOOCH3
CAS號碼:
分子量::
162.19
FEMA號碼:
2698
Beilstein:
386468
EC號碼:
歐洲委員會號碼:
333c
MDL號碼:
分類程式碼代碼:
12164502
PubChem物質ID:
Flavis號碼:
9.740
NACRES:
NA.21
感官的:
balsam; fruity; strawberry
等級:
FG
Fragrance grade
Halal
Kosher
natural
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
meets purity specifications of JECFA
meets purity specifications of JECFA
食物過敏原:
no known allergens
推薦產品
等級
FG
Fragrance grade
Halal
Kosher
natural
品質等級
agency
follows IFRA guidelines
meets purity specifications of JECFA
法律遵循
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515
化驗
≥98%
bp
260-262 °C (lit.)
mp
33-38 °C (lit.)
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
香料過敏原
no known allergens
感官的
balsam; fruity; strawberry
SMILES 字串
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 密鑰
CCRCUPLGCSFEDV-BQYQJAHWSA-N
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一般說明
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.
應用
- Methyl Cinnamate (MC) Alleviates Free Fatty Acids (FFAs) Induced Lipid Accumulation Through the AMPK Pathway in HepG2 Cells.: This research demonstrates that Methyl Cinnamate can reduce lipid accumulation in HepG2 cells by activating the AMPK pathway, suggesting potential therapeutic applications for metabolic disorders (Fu et al., 2024).
訊號詞
Warning
危險聲明
危險分類
Skin Sens. 1
儲存類別代碼
11 - Combustible Solids
水污染物質分類(WGK)
WGK 1
閃點(°F)
235.4 °F - closed cup
閃點(°C)
113 °C - closed cup
個人防護裝備
Eyeshields, Gloves, type N95 (US)
客戶也查看了
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)
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)
Basil: a source of essential oils.
Advances in new crops, 484-489 (1990)
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)
Fragrance material review on methyl cinnamate.
Bhatia SP, et al.
Food And Chemical Toxicology, 45(1), S113-S119 (2007)
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