肉桂酸苄酯

Description

Benzyl cinnamate is identified by CAS 103-41-3, molecular formula C16H14O2 and molecular weight 238.10 g/mol. UNII V67O3RO97U; ChEBI 146174; InChIKey NGHOLYJTSCBCGC-VAWYXSNFSA-N. Boiling Point: 228-230 °C @ 22 mm Hg; Boiling Point: 350 °C; 195 °C (5 mm Hg); Melting Point: 39 °C.

Identification

CAS Registry Number	103-41-3
PubChem CID	5273469
Molecular formula	C16H14O2
Molecular weight	238.10 g/mol
IUPAC name	benzyl (E)-3-phenylprop-2-enoate
InChIKey	NGHOLYJTSCBCGC-VAWYXSNFSA-N
UNII (FDA)	V67O3RO97U
ChEBI ID	CHEBI:146174
FEMA number	2142
JECFA number	670

Computed Descriptors

Molecular Weight	238.28
XLogP3	3.8
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	2
Rotatable Bond Count	5
Exact Mass	238.099379685
Monoisotopic Mass	238.099379685
Topological Polar Surface Area	26.3
Heavy Atom Count	18
Formal Charge	0

Physical & Chemical Properties

Boiling Point	228-230 °C @ 22 mm Hg
Boiling Point	350 °C; 195 °C (5 mm Hg)
Melting Point	39 °C
Flash Point	GREATER THAN 100 °C
Solubility	1:8 IN 90% ALCOHOL
Density	1.109 AT 15 °C
Vapor Pressure	1 mm Hg @ 173.8 °C
Formulations/Preparations	ASSAY: 99% MINIMUM

Physical description & handling notes

• Solid with a sweet odor of balsam; Practically insoluble in water; mp = 39 deg C; [Merck Index]
• White to pale yellow solid
• WHITE TO PALE-YELLOW, FUSED, CRYSTALLINE SOLID
• Crystals from 95% ethanol
• White crystals
• Sweet odor of balsam

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Balsamic No safety concern at current levels of intake when used as a flavouring agent

GHS Hazard Classification

Reported hazard statements	H317 (99.8%), H411 (99.5%)

Documented Uses

• Constituent of storax, Peru, and Tolu balsams; [Merck Index] Used in flavors and perfumes; [HSDB]
• In artificial flavors, in perfumes, mainly as a fixative
• Fixative in perfumes and as a component of heavy, oriental perfumes.
• Flavoring Agents -> JECFA Flavorings Index
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Cosmetics product ingredient: 2-Propenoic acid, 3-phenyl-, phenylmethyl ester (BENZYL CINNAMATE)

Synonyms

BENZYL CINNAMATE; 103-41-3; Cinnamein; Benzyl 3-phenylpropenoate; benzyl (E)-3-phenylprop-2-enoate; trans-Cinnamic acid benzyl ester; Cinnamic acid, benzyl ester; Benzylcinnamate; Benzyl alcohol, cinnamic ester; FEMA No. 2142; Benzyl-3-phenylpropenoate; Benzyl gamma-phenylacrylate; Benzylester kyseliny skoricove; 3-Phenyl-2-propenoic acid phenylmethyl ester; V67O3RO97U; CHEBI:146174

Frequently Asked Questions

What are the CAS number and molecular formula of Benzyl cinnamate?

CAS 103-41-3; molecular formula C16H14O2; molecular weight 238.10 g/mol.

What other names is Benzyl cinnamate known by?

BENZYL CINNAMATE, 103-41-3, Cinnamein, Benzyl 3-phenylpropenoate, benzyl (E)-3-phenylprop-2-enoate, trans-Cinnamic acid benzyl ester.

What is the regulatory status of Benzyl cinnamate?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Benzyl cinnamate classified as hazardous?

Hazard statements reported: H317, H411.

What are the key physical properties of Benzyl cinnamate?

Boiling Point: 228-230 °C @ 22 mm Hg; Boiling Point: 350 °C; 195 °C (5 mm Hg); Melting Point: 39 °C; Flash Point: GREATER THAN 100 °C.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.