| 4-METHOXYCINNAMALDEHYDE Basic information |
| Product Name: | 4-METHOXYCINNAMALDEHYDE |
| Synonyms: | FEMA 3567;4-METHOXYCINNAMALDEHYDE;3-(4-METHOXYPHENYL)ACRYLALDEHYDE;(2E)-3-(4-Methoxyphenyl)-2-propenal;2-Propenal, 3-(4-methoxyphenyl)-;3-(4-methoxyphenyl)-2-propena;4-Methoxycinnamic aldehyde;Cinnamaldehyde, p-methoxy- |
| CAS: | 1963-36-6 |
| MF: | C10H10O2 |
| MW: | 162.19 |
| EINECS: | 217-807-0 |
| Product Categories: | Aromatic Aldehydes & Derivatives (substituted) |
| Mol File: | 1963-36-6.mol |
| 4-METHOXYCINNAMALDEHYDE Chemical Properties |
| Melting point | 55-60 °C(lit.) |
| Boiling point | 145 °C7 mm Hg(lit.) |
| density | 1.068±0.06 g/cm3(Predicted) |
| FEMA | 3567 | P-METHOXYCINNAMALDEHYDE |
| Fp | 110°C |
| storage temp. | Inert atmosphere,Room Temperature |
| JECFA Number | 687 |
| EPA Substance Registry System | p-Methoxycinnamaldehyde (1963-36-6) |
| MSDS Information |
| Provider | Language |
|---|---|
| SigmaAldrich | English |
| ACROS | English |
| ALFA | English |
| 4-METHOXYCINNAMALDEHYDE Usage And Synthesis |
| Chemical Properties | p-Methoxycinnamaldehyde is an unconjugated aromatic aldehyde with a spicy, floral odor. |
| Occurrence | Reported found in baked potato, basil and tarragon. |
| Aroma threshold values | Detected: 5000 ppm |
| Taste threshold values | Taste characteristics at 3 to 20 ppm: cherry flesh, sweet, with a cinnamic dry and slightly aromatic. |
| Synthesis Reference(s) | Tetrahedron Letters, 31, p. 349, 1990 DOI: 10.1016/S0040-4039(00)94552-0 |
| 4-METHOXYCINNAMALDEHYDE Preparation Products And Raw materials |
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