1504-74-1COc1ccccc1C=CC=OKKVZAVRSVHUSPL-UHFFFAOYSA-N(E)-O-methoxycinnamaldehyde has been reported in Illicium verum, Cinnamomum verum, and Cinnamomum burmanni with data available.
1504-74-1DTXSID2025551安全情報は参考情報です。供給元の安全データシート(SDS)、適用法令、専門家による評価に代わるものではありません。
This chemical does not meet GHS hazard criteria for 87.1% (263 of 302) of all reports.
Warning
H315 (12.9%): Causes skin irritation [Warning Skin corrosion/irritation]
P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 302 reports by companies from 3 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Chemical: 2-Propenal, 3-(2-methoxyphenyl)-
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
2-Propenal, 3-(2-methoxyphenyl)-: Does not have an individual approval but may be used under an appropriate group standard
説明o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undertones. It has a sweet, spicy, warm flavor, somewhat pungent above 200 - 300 ppm. It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it can be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime.
天然物の起源Reported found in cinnamon oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene; in cinnamon bark and leaf.
一般的な説明Yellow crystals.
製造方法It is formed after a long contact period between salicylaldehyde and acetaldehyde in diluted alkaline solution; it may also be formed by condensation of salicylaldehyde methylether with acetaldehyde under alkaline conditions; from the corresponding oxime. It may be isolated and purified from powdered cinnamon.
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化学的特性o-Methoxycinnamaldehyde has a sweet, warm, spicy-floral odor with fruity undernotes. It has a sweet, spicy, warm flavor and is somewhat pungent above 200 to 300ppm.