cinnamaldehyde
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Product Description
Product
cinnamaldehyde
CAS
104-55-2
Formula
C9H8O
Synonym
3-phenylprop-2-enal; cinnamic aldehyde, cinnamaldehyde; 2-Propenal, 3-Phenyl; 2-Propenal, 3-phenyl-; Cinnamaldehyde; 2-Propenal, 3-phenyl-
Typical Product Specifications
Boiling Point
131.00 to 132.00 °C. @ 20.00 mm Hg
Vapor Density
4.6
Flash Point
200.00 °F. TCC
Odor Type
spicy
Equivalence Factor for Assay
66.08
Acid Value
10.00 max. KOH/g
Shelf Life
24.00 month(s) or longer if stored properly
Taste
Spicy, cinnamon and cinnamon bark
Pounds/Gallon
8.704 to 8.737
Storage
refrigerate in tightly sealed containers. store under nitrogen
Appearance
pale yellow to dark yellow clear oily liquid
Assay
98.00 to 100.00 % sum of isomers
Specific gravity
1.04600 to 1.05000 @ 25.00 °C
Refractive Index
1.61900 to 1.62300 @ 20.00 °C
Melting Point
-8.00 to -6.00 °C. @ 760.00 mm Hg
Boiling Point
249.00 to 252.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.026500 mm/Hg @ 25.00 °C
logP (o/w)
2.12
Odor
Cassia, cinnamon, cinnamon bark and red hots
Chemical Structure
Notes
FEMA# 2286
Use: DENATURANT, FLAVOURING, PERFUMING
Class
Biocides , Corrosion Inhibitors , Drilling and Completion Fluids , Flavor and Fragrance Chemical Compounds
cinnamaldehyde
Product Description
Product
cinnamaldehyde
CAS
104-55-2
Formula
C9H8O
Synonym
3-phenylprop-2-enal; cinnamic aldehyde, cinnamaldehyde; 2-Propenal, 3-Phenyl; 2-Propenal, 3-phenyl-; Cinnamaldehyde; 2-Propenal, 3-phenyl-
Typical Product Specifications
Boiling Point
131.00 to 132.00 °C. @ 20.00 mm Hg
Vapor Density
4.6
Flash Point
200.00 °F. TCC
Odor Type
spicy
Equivalence Factor for Assay
66.08
Acid Value
10.00 max. KOH/g
Shelf Life
24.00 month(s) or longer if stored properly
Taste
Spicy, cinnamon and cinnamon bark
Pounds/Gallon
8.704 to 8.737
Storage
refrigerate in tightly sealed containers. store under nitrogen
Appearance
pale yellow to dark yellow clear oily liquid
Assay
98.00 to 100.00 % sum of isomers
Specific gravity
1.04600 to 1.05000 @ 25.00 °C
Refractive Index
1.61900 to 1.62300 @ 20.00 °C
Melting Point
-8.00 to -6.00 °C. @ 760.00 mm Hg
Boiling Point
249.00 to 252.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.026500 mm/Hg @ 25.00 °C
logP (o/w)
2.12
Odor
Cassia, cinnamon, cinnamon bark and red hots
Chemical Structure
Notes
FEMA# 2286
Use: DENATURANT, FLAVOURING, PERFUMING
Class
Biocides , Corrosion Inhibitors , Drilling and Completion Fluids , Flavor and Fragrance Chemical Compounds
