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Food safety and quality
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| Flavouring |
Cinnamaldehyde |
| Synonym(s) |
Cinnamic aldehyde;Cassia aldehyde;Benzylidene acetaldehyde;Zimtaldehyde;beta-Phenylacrolein;Cinnamal |
| Latest JECFA evaluation |
2001 (Session 57) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
3-Phenyl-2-propenal |
| JECFA number |
656 |
| CAS number |
104-55-2 |
| FEMA number |
2286 |
| COE number |
102 |
| FLAVIS number |
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| Molecular weight |
132.16 |
| Chemical formula |
C9H8O |
| Physical form/odour |
Yellow liquid, strong cinnamon odour |
| Solubility |
insoluble in water; miscible in oils |
| Solubility in ethanol |
miscible |
| Boiling point (°C) |
248-250° |
| Assay min % |
98% (by ester determination) |
| Acid value max |
10 |
| Refractive index |
1.619-1.625 |
| Specific gravity |
1.046-1.053 |
| Other requirements |
(equivalence factor for assay = 66.08) |
| ID Test |
IR |
| Spectrum |
 
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