Product Description

Cinnamic aldehyde Name: Cinnamic aldehyde Synonyms: cinnamaldehyde，β-phenylacrolein CAS Number: 104-55-2 Assay:99% Molecular Formula: C9H8O Molecular Weight: 132.16 Packing: 200kg/barrel Melting Point:-8℃ Appearance: Colorless or light yellow liquid Uses: It is also an important raw material of medicine, one commonly used in external medicine, compound classes.One is also an important spice commonly used in soap flavor, modulation gardenia, jasmine, lily of the valley, rose and other essences. It is used for fruit preservation, recent studies have shown that cinnamic aldehyde is used chewing gum on oral bacteria and deodorant can play a dual effect. Applications As a flavorant The most obvious application for cinnamaldehyde is as flavoring in chewing gum, ice cream, candy, and beverages; use levels range from 9 to 4900 parts per million (ppm) (that is, less than 0.5%). It is also used in some perfumes of natural, sweet, or fruity scents. Almond, apricot, butterscotch, and other aromas may partially employ the compound for their pleasant smells. Cinnamaldehyde can be used as a food adulterant; powdered beechnut husk aromatized with cinnamaldehyde can be marketed as powdered cinnamon. Cinnamaldehyde is a pale yellow colored naturally available chemical aldehyde found in cinnamon, which is responsible for its characteristic flavor, a type of sharp sweet flavor. This organic compound constitutes 90% of the oil. It has many culinary uses, especially in baked foods, candies and also in beverages as a flavoring agent. Other uses of the compound are in the perfumery industry and in the manufacture of insect repellents. Origin Cinnamaldehyde was first synthesized and isolated from the cinnamon bark, by Dumas and Peligot, in the year 1834. Though this oil is naturally present in cinnamon bark and other tree barks of the cinnamon family, it is synthesized in the laboratory by steam distillation of the oil present in these barks. This oil can also be prepared from ‘cinnamyl alcohol’, which is the alcohol of cinnamaldehyde. Culinary Uses Cinnamaldehyde is basically used as a flavoring agent in foods that cannot use cinnamon stick directly in their preparations and such foods include ice cream and candies; also cinnamon flavored chewing gum, which gets its flavor from this compound. This compound is also used to provide a flavor of almond, butterscotch and apricot, because it has hints of these flavors. Various alcoholic beverages such as cider and wine and non-alcoholic beverages such as hot cocoa and coffee are also flavored with this compound. It is also used for flavoring breads, cookies, puddings, applesauce, etc. Powdered cinnamon is prepared by flavoring beechnut husk with this compound, which is further used for flavoring various foods. At times, this compound is also used as a food additive. Hyacinth and lilac flavors are synthetically derived from this compound. Cinnamon, which contains cinnamaldehyde, is used for adding flavor and spicing stews. In the Southeast Asian countries, cinnamon is used in combination with other spices such as cloves, cardamom and black pepper pods, to flavor rice dishes such as ‘biryani’ and other spiced rice dishes such as tomato rice, methi rice (fenugreek), etc. Health Benefits Cinnamaldehyde is considered to be a very good fungicide and insecticide and that is the reason when used in chewing gums, it freshens up the mouth and also reduces the bacteria present in the mouth, thus controlling Halitosis (bad breath). When used externally, the essential oil of cinnamon, which contains this compound is known to act as anti-inflammatory agent. As per studies, cinnamaldehyde is believed to help control tumor growth in humans.