Relative Molecular Mass of Cinnamic Acid:148.159g.
White monoclinic prismatic crystals, slightly cinnamon aroma, melting point 133 ℃, boiling point of 300 ℃, the relative density of 1.248; soluble in ethanol, methanol, petroleum ether, chloroform, easily soluble in benzene, ether, acetone, Glacial acetic acid, carbon disulfide and oil, insoluble in cold water.
Cinnamic acid, also known as β-phenylpropenoic acid, 3-phenyl-2-propenoic acid, is an organic substance, chemical formula for C9H8O2, from the cinnamon bark or benzoin separation of organic acids. Phenylacrylic acid produced in plants by the deamination of phenylalanine degradation. Mainly used in flavors and fragrances, food additives, pharmaceutical industry, beauty, pesticides, organic synthesis and so on.
Can be used as an aromatic mixture for soap, shampoo, laundry detergent, daily cosmetics. Cinnamic acid modulation of apple, cherry, can be used as apple flavor, fruit flavor, floral flavor blend. There is inhibition of the formation of black tyrosinase, the role of ultraviolet light has a certain degree of isolation, can make the brown spots become lighter, or even disappear, is one of the essential ingredients in advanced sunscreen.
Cinnamic acid itself is a spice, has a very good role in preserving the fragrance, usually as a raw material to match the fragrance, which can make the aroma of the main spice more fragrant and volatile. Various esters of cinnamic acid (e.g., A, B, C, D, etc.) can be used as aroma fixing agents for beverages, cold beverages, candies, alcohol and other foods.
Cinnamic acid is enzymatically synthesized by microorganisms into L-phenylalanine, the main ingredient in the important food additive, sweetened aspartame. The British Unilever obtained the World Intellectual Property Organization patent PCTInt, Appl, Wo0187, 080 (2001, 11.22) which describes the composition of cinnamic acid and pasteurization additives, has a strong bactericidal, preservative effect.
Cinnamic acid is also a component of capsaicin synthase - cinnamic acid hydrolase, can use transgenic cultivation of high-yield capsaicin content of chili pepper excellent varieties, will certainly greatly improve the quality of chili peppers, so as to vigorously promote the development of chili pepper industrialization. Cinnamic acid has a strong excitatory effect, can be widely and directly added to all foods, has been our food standards allow the addition of ingredients.