cinnamic acid, cinnamaldehyde, cinnamon alcohol, methyl cinnamate, eth

Wuhan, United States

Molecular structure:

EINECSNO.: 203-092-2UtilizationlimitationFEMA(mg/kg): drinks 0.46; cold drinks 0.56; candies 1.7 baked produc 0.704.0Usage: 3-Phenylpropionic acid methyl ester mainly used for medical intermediate and the synthesis of flavours and fragrances, and synthetic flavours and fragrances. The flavours and fragrances, and synthetic flavours and fragrances are very popular.torage

4-methyl cinnamic acid methyl esteris a pharmaceutical intermediate. It is mainly used for the synthesis of methyl bromomethylcinnamate, the upstream raw material of the antithrombotic drug Ozagrel sodium. Methyl p-methylcinnamate is brominated by N-bromosuccinimide to obtain methyl p-bromomethylcinnamate, methyl p-bromomethylcinnamate in ionic liquid N-n-butylpyridine tetrafluoroboron The acid salt was lyophilized with imidazole at room temperature and then hydrolyzed to obtain an antithrombotic drug, ozagrel sodium, with a total yield of 67%. Methyl p-methylcinnamate is first reacted with p-methylbenzaldehyde and malonic acid to form p-methylcinnamic acid, which is then esterified with p-methylcinnamic acid and methanol to form methyl p-methylcinnamate.

CINNAMON

The spice we know as cinnamon is the dried bark of the small evergreen tree Cinnamomum zeylanicum which grows in Sri Lanka and southern India (pictured right). The bark of this tree is often referred to as "Ceylon cinnamon" or "true cinnamon". This is to differentiate it from the bark of a related tree, Cinnamomum cassia (L.) Presl, the bark of which is often referred to as "Chinese cinnamon". Although the spices from the two trees taste similar, connoisseurs suggest that Chinese cinnamon has a slightly bitter flavour compared to Ceylon cinnamon. Most commercial ground cinnamon is often a mixture of true cinnamon and cassia. In some cases it may be entirely cassia.