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Cinnamic acid is an organic compound with the formula C 6 H 5-CH=CH-COOH. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents. [ 4 ] Classified as an unsaturated carboxylic acid , it occurs naturally in a number of plants.
The major route, however, is the conversion of cinnamaldehyde into cinnamic acid by the enzyme aldehyde dehydrogenase. Next, the cinnamic acid is transformed into cinnamoyl CoA which is again converted to either cinnamoylglycine by N-acyl transferase or to benzoyl CoA through β-oxidation, the latter being the major
Download as PDF; Printable version; ... Properties Chemical formula. C ... Benzyl cinnamate is the chemical compound which is the ester derived from cinnamic acid and ...
Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants, including in fruits, like strawberry, and some culinary spices, such as Sichuan pepper and some varieties of basil. [4]
Ethyl cinnamate is the ester of cinnamic acid and ethanol. It is present in the essential oil of cinnamon. [citation needed] Pure ethyl cinnamate has a "fruity and balsamic odor, reminiscent of cinnamon with an amber note". [1] The p-methoxy derivative is reported to be a monoamine oxidase inhibitor. [2]
Olefin metathesis has been widely studied. One of the synthesis pathways for octyl methoxycinnamate includes cross metathesis. The high efficiency of the nitro-Grela catalyst has been used in the cross metathesis of trans-anethole with 2-ethylhexyl acrylate to produce octyl methoxycinnamate (86% yield).
Chemical hazards are hazards present in hazardous chemicals and hazardous materials. Exposure to certain chemicals can cause acute or long-term adverse health effects. Chemical hazards are usually classified separately from biological hazards (biohazards).
These compounds are hydroxy derivatives of cinnamic acid. In the category of phytochemicals that can be found in food, there are: α-Cyano-4-hydroxycinnamic acid; Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple; Cichoric acid; Cinnamic acid – aloe