Cinnamic acid 926601 225435070 2008-07-13T18:01:46Z Thijs!bot 1392310 robot Adding: [[hu:Fahéjsav]] {{Chembox new | Name = Cinnamic acid | ImageFile = cinnamicacid2.png | ImageSize = 250px | ImageName = trans-Cinnamic Acid | IUPACName = ([[entgegen|E]])-3-phenylprop-2-enoic acid | OtherNames = Cinnamic Acid, ''trans''-Cinnamic Acid | Section1 = {{Chembox Identifiers | CASNo = 140-10-3 }} | Section2 = {{Chembox Properties | Formula = C<sub>9</sub>H<sub>8</sub>O<sub>2</sub> / C<sub>6</sub>H<sub>5</sub>CHCHCOOH | MolarMass = 148.17 g/mol | Appearance = monoclinic crystals | Solubility = 0.4 g/L | Density = 1.2475 g/cm<sup>3</sup> | MeltingPt = 133 °C | BoilingPt = 300 °C | pKa = 4.44 }} | Section7 = {{Chembox Hazards | ExternalMSDS = | EUClass = Irritant ('''Xi''') | RPhrases = {{R36}} | SPhrases = {{S25}} | FlashPt = >110 °C }} }} '''Cinnamic acid''' has the formula C<sub>6</sub>H<sub>5</sub>CHCHCOOH and is a white crystalline [[acid]], which is slightly [[soluble]] in water. It has a [[melting point]] of 133°C and a [[boiling point]] of 300°C. It is obtained from oil of [[cinnamon]], or from [[balsam]]s such as [[storax]]. It is also found in [[shea butter]] and is the best indication of its environmental history and post-extraction conditions. It can also be made synthetically. Cinnamic acid is used in flavours, synthetic indigo, and certain [[pharmaceuticals]], though its primary use is in the manufacturing of the methyl, ethyl, and benzyl esters for the perfume industry. Cinnamic acid has a "honey, floral odor" (Merck Index); it and its more volatile ethyl [[ester]] ([[ethyl cinnamate]]) are flavour components in the essential oil of [[cinnamon]], in which related [[cinnamaldehyde]] is the major constituent. Cinnamic acid is also part of the biosynthetic [[shikimate]] and [[phenylpropanoid]] pathways. Its [[biosynthesis]] is performed by action of the [[enzyme]] [[phenylalanine ammonia-lyase]] (PAL) on [[phenylalanine]]. Cinnamic acid is soluble in [[diethyl ether]], insoluble in [[hexane]]. ==References== *[http://www.flavornet.org/info/140-10-3.html Flavornet.org] *CRC Handbook *[http://www.chemfinder.com Chemfinder] *Katzer, G. [http://www.uni-graz.at/~katzer/engl/index.html Gernot Katzer's Spice Pages], accessed August 17, 2006. *Budavari, Susan (Ed.) ''The Merck Index'', 13 Ed. Merck & Co., Inc, Whitehouse Station, NJ, USA, 2001. {{Phenylpropanoids}} [[Category:flavors]] [[Category:Carboxylic acids]] [[Category:Aromatic compounds]] [[Category:Phenylpropanoids]] {{aromatic-stub}} [[bg:Канелена киселина]] [[de:Zimtsäure]] [[fr:Acide cinnamique]] [[he:חומצת קינמון]] [[lv:Kanēļskābe]] [[lt:Cinamono rūgštis]] [[hu:Fahéjsav]] [[nl:Kaneelzuur]] [[ja:ケイ皮酸]] [[pl:Kwas cynamonowy]] [[pt:Ácido cinâmico]] [[ru:Коричная кислота]] [[zh:肉桂酸]]