Cimetna kiselina

SintetičkaZAČINIbalzamski · med · slab
Bazne notePiramida
2/5Jačina
340hTrajnost
3Poreklo
Uzorak
Cimetna kiselina kao sirovina za parfeme
Bazne note
N/A — occurs naturally in cinnamon (Cinnamomum spp.), storax balsam, shea butter; primarily synthesized
Definicija

Faintly balsamic, honey-like, nearly odorless. Cinnamic acid is a quiet molecule — its value is chemical, as a precursor to more expressive cinnamic derivatives.

SLADAK BALZAMSKI
3-Phenylacrylic acid, trans-Cinnamic acid
Type
Sirovina
Olfactive family
Začinski
Source
synthetic molecule
Chemical class
phenylpropanoid (acid)
Instrumenti
Piramida
GGornje note
SSrednje note
BBazne note
2/5Jačina
Niska
jačina mirisa
Trajnost na mirisnoj traci
340sati · 14 dana
1 h6 h24 h3 d7 d400 h
pri 20 % in DPG
Zemlje proizvođači
Kina Nemačka Indija

Miris

Very faint at ambient temperature. A mild, honey-balsamic quality if concentrated or warmed. Low volatility limits olfactory impact. Less aromatic than any of its ester derivatives. On blotter, barely detectable — the molecule's low vapor pressure keeps it from reaching the nose effectively.

Detaljno

CAS 140-10-3. Trans-3-phenyl-2-propenoic acid. A crystalline solid found in storax, tolu balsam, Peru balsam, and shea butter. Cinnamic acid itself has a very faint aroma — mildly balsamic, slightly honey-like — because its low volatility limits how much reaches the nose.

The molecule is more important as a chemical building block than as an odorant. Cinnamic acid is the parent compound of the cinnamate family — its esters (methyl cinnamate, ethyl cinnamate, cinnamyl alcohol, cinnamaldehyde) are all significant perfumery materials with much stronger and more defined scents.

In perfumery, cinnamic acid appears naturally in balsams (it is one of the main non-volatile components of Peru and tolu balsams) and contributes to their warm, balsamic character indirectly through slow ester hydrolysis on skin.

Explore all seven extraits in the Discovery Set.

—

Related: Allspice · Anethole · Anise · Asafoetida · Baking Spices · Bay Leaf · Biryani · Caraway

Dobijanje i hemija

Način dobijanja

Produced synthetically by Perkin reaction (condensation of benzaldehyde with acetic anhydride) or Knoevenagel condensation. Found naturally in balsams but not commercially extracted from them. The Perkin reaction for cinnamic acid synthesis, developed in 1868, is one of the oldest named reactions in organic chemistry.

Formula
C9H8O2
CAS
140-10-3
Botanički naziv
N/A — occurs naturally in cinnamon (Cinnamomum spp.), storax balsam, shea butter; primarily synthesized
Izgled
Pale amber powder
Jačina mirisa
Nizak
Trajnost
340 hours at 20% in dipropylene glycol
Sinonimi
3-Phenylacrylic acid, trans-Cinnamic acid
Status prema standardima IFRA
Pogledajte napomenu

Not subject to an IFRA Standard (51st Amendment)

Fizička svojstva
Tačka ključanja
300°C
Tačka topljenja
133°C (trans-form)
Relativna gustina
1.248 @ 20°C

U parfemima

Chemical intermediate and minor component of natural balsams. Cinnamic acid is not used as a standalone perfumery ingredient. Its significance is structural — as the parent compound of cinnamate esters (cinnamaldehyde, cinnamyl alcohol, methyl cinnamate) that are common. In balsams, cinnamic acid and its esters collectively provide warm, balsamic character. The molecule also has UV-absorbing properties, making it relevant to sunscreen chemistry.

Uloga u formuli
01fiksativ
02sirovina za stapanje
Oblici na tržištu
sintetički

Pogledajte i

6 nota
Papričica serrano začinski · svež · topao Peruanski biber (peruvian pepper) začinski · voćni · sladak Kardamom začinski · aromatičan · svež Đumbir začinski · svež · citrusni Cimet začinski · topao · sladak Asafetida začinski · balzamski · topao
Sedam ekstrakata
INSULINE SAFRINE DOPPEL DANCERS ALBÂTRE SÉPIA GRAVITAS CAPITALE SIMILI MIRAGE ROSE MONOTONE NUIT ÉLASTIQUE Komplet Discovery Set
Rečnik parfimerije kuće PREMIEREPEAU →