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Cinnamaldehyde has been tested as a safe and effective insecticide against mosquito larvae. [18] A concentration of 29 ppm of cinnamaldehyde kills half of Aedes aegypti mosquito larvae in 24 hours. [19] Trans-cinnamaldehyde works as a potent fumigant and practical repellant for adult mosquitos. [20] It also has antibacterial and antifungal ...
The European Parliament registered cinnamyl acetate as both a flavouring substance and a cosmetic compound in 1996. [14] [15] The Joint (FAO/WHO) Expert Committee on Food Additives described in 2000 that “the substance does not present a safety concern at current levels of intake when used as a flavouring agent”. [1]
It is obtained from oil of cinnamon, or from balsams such as storax. [4] It is also found in shea butter. [citation needed] Cinnamic acid has a honey-like odor; [2] and its more volatile ethyl ester, ethyl cinnamate, is a flavor component in the essential oil of cinnamon, in which related cinnamaldehyde is the major constituent.
Cinnamyl alcohol or styron [2] is an organic compound that is found in esterified form in storax, Balsam of Peru, and cinnamon leaves. It forms a white crystalline solid when pure, or a yellow oil when even slightly impure.
Nitration of cinnamaldehyde via acidification of a nitrate salt with H 2 SO 4 also yields the ortho-nitro compound, however it also yields some of the para-nitro compound, which is generally undesired. 2-Nitrocinnamaldehyde can also be prepared by reacting 2-nitrobenzaldehyde with acetaldehyde in a condensation reaction. [2]
The commercial material often contains low levels of 2,6-di-tert-butyl-4-methoxyphenol as a stabilizer. It is a derivative of cinnamaldehyde with a hexyl substituent. One supplier reported that its hexyl cinnamaldehyde (or "hexyl cinnamic aldehyde") contained at least 90% trans isomer. [2]
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]
It is a derivative of cinnamaldehyde, featuring one hydroxy group and two methoxy groups as substituents. It is an intermediate in the formation of sinapyl alcohol , a lignol that is a major precursor to lignin .