Product name: Cinnamic Acid Synonyms: trans-Cinnamic acid; trans-3-Phenyl-2-propenoic acid; 3-Phenylpropenoic acid; Cinnamylic acid; 2-Propenoic acid, 3-phenyl-, (2E)-; 3-Phenylacrylic acid; 3-Phenylacrylic acid CAS NO.: 140-10-3 Melting point: 133 °C Boiling point: 300 °C Density: 1.248 Refractive index: 1.5049 Flash point: >230 °F Storage temp.: Store at RT. Solubility: 0.4g/l PH: 3-4 (0.4g/l, H2O, 20℃) Form: White Crystalline Powder Content: ≥99% Packaging: 25kg kraft paper bag Storage method: pay attention to the fire source, especially to avoid sunlight, and store it in a cool place. Solubility: Soluble in ethanol, methanol, petroleum ether, chloroform, soluble in benzene, ether, acetone, glacial acetic acid, carbon disulfide and oil, insoluble in cold water.
Name: Cinnamaldehyde Other names: 3-Phenyl-2-propenal; Cinnamic aldehyde; trans-Cinnamaldehyde CAS No.: 104-55-2 Chemical formula: C9H8O Molecular weight: 132.16 Boiling Point: 249.00 to 252.00 °C. @ 760.00 mm Hg Density: 1.046-1.052 Refractive index: 1.619-1.623 Flash point: 71ºC Purity: 99% Appearance: Yellow liquid, smell sweet Stability: Stable, Combustible, Incompatible with strong oxidizing agents, strong bases. Solubility: Soluble in ethanol, propylene glycol and non-volatile oil, insoluble in glycerin and water. Avoid touch with skin and eyes when using. Storage: Keep the container closed and store in a dry, well-ventilated place. Reactivity Profile: Cinnamaldehyde is incompatible with strong oxidizing agents and strong bases. Fire Hazard: Cinnamaldehyde is combustible.
Name: Potassium cinnamate Synonyms: Cinnamic acid, potassium salt; potassium transcinnamate; Cinnamic acid potassium salt; 3-Phenylpropenoic acid potassium salt CAS No.: 16089-48-8 Formula: C9H7KO2 EINECS number: 240-244-7 Formula: C9H7KO2 Molecular weight: 186.249 Boiling point: 265°C at 760°C mmHg Flash point: 189.5°C The steam pressure: 0.00471 mmHg at 25°C Properties: white crystalline powder, soluble in water, slightly soluble in alcohol, has a natural cinnamon smell. Uses: new natural food preservatives, widely used in medicine, agriculture and food, and can also be used as a raw material for flavoring