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3D model (JSmol)
|Molar mass||148.16 g·mol−1|
|Appearance||White monoclinic crystals|
|Melting point||133 °C (271 °F; 406 K)|
|Boiling point||300 °C (572 °F; 573 K)|
|Flash point||>100 °C (212 °F)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
It is obtained from oil of cinnamon, or from balsams such as storax. It is also found in shea butter and is the best indication of its environmental history and post-extraction conditions. It can also be made synthetically.
Cinnamic acid is used in flavors, synthetic indigo, and certain pharmaceuticals, though its primary use is in the manufacturing of the methyl, ethyl, and benzyl esters for the perfume industry. Cinnamic acid has a honey-like odor; it and its more volatile ethyl ester (ethyl cinnamate) are flavor components in the essential oil of cinnamon, in which related cinnamaldehyde is the major constituent. Cinnamic acid is also part of the biosynthetic shikimate and phenylpropanoid pathways. Its biosynthesis is performed by action of the enzyme phenylalanine ammonia-lyase (PAL) on phenylalanine.
Cinnamic acid is also a kind of self-inhibitor produced by fungal spore to prevent germination.
Rainer Ludwig Claisen (1851–1930), German chemist, described for the first time in 1890 the synthesis of cinnamates by reacting aromatic aldehydes with esters. The reaction is known as the Claisen reaction.
- Record in the GESTIS Substance Database of the Institute for Occupational Safety and Health
- Budavari, Susan, ed. (1996), The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals (12th ed.), Merck, ISBN 0911910123
- Cinnamic acid, flavornet.org
- [lxsrv7.oru.edu/~alang/onsc/solubility/allsolvents.php?solute=cinnamic+acid ONSC: Solubility of trans-cinnamic acid. ] doi:10.1038/npre.2010.4243.3