Cinnamaldehyde CAS 104-55-2

Cinnamic aldehyde is used as a flavoring agent, ingredient of fragrance in soft drinks, ice creams, dentifrices, pastries, chewing-gum, etc. It can induce both contact urticaria and delayed-type reactions. It can be implicated in contact dermatitis in those who work in the perfume industry or food handlers. Cinnamic aldehyde is contained in the “fragrance mix”.

Cinnamaldehyde is a pale yellow to yellow-green oily liquid with a strong pungent, spicy, cinnamon odor. It is generally insoluble in water and many organic solvents, but is miscible with alcohol and other flavoring oils. Exposure to air will cause thickening and oxidation.

Cis ?C 3-Methyl-4-octanolide, also known as cis- ??- methyl- ??- Octalactone or 5-butyldihydro-4-methylfuran-2 (3 H) ?C one, a compound of lactone family, chemical formula C9H16O2. It exists as two optical isomers: 3 R, 4 R (??+??) and 3 S, 4 S (??-??).

3S, 4S isomers, commonly known as whisky lactone or oak lactone, are important components in the aroma of whisky (first discovered by Suomalainen and Nyk ? nen in 1970) and other alcoholic beverages aged in oak barrels. It is sometimes added to wine as a flavoring. It has the aroma of coconut, celery or fresh wood, and can be detected by human body when the concentration in the air is 1 microgram/l. The mixture of cis and trans isomers can repel mosquitoes and flies.