1504-74-1COc1ccccc1C=CC=OKKVZAVRSVHUSPL-UHFFFAOYSA-N(E)-O-methoxycinnamaldehyde has been reported in Illicium verum, Cinnamomum verum, and Cinnamomum burmanni with data available.
1504-74-1안전 정보는 참고용이며, 공급업체의 물질안전보건자료(SDS), 관련 법규 및 전문가 평가를 대체하지 않습니다.
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Commission Regulation (EC) No 1565/2000 (Repealed by Com.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
개요o-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.
출처Reported found in cinnamon oil (Cinnamomum cassia Nees ex Bl.) from which it is separated as stearoptene; in cinnamon bark and leaf.
일반 설명Yellow crystals.
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.
불러오는 중…
DTXSID2025551o-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.