What is trans-Cinnamic acid used for?

trans-Cinnamic acid is used in the manufacture of flavors, dyes, and pharmaceuticals; but its major use is for the production of its methyl, ethyl, and benzyl esters. These esters are important components of perfumes. The acid is also a precursor to the sweetener aspartame.

Is trans-Cinnamic acid hazardous?

Skin: Causes skin irritation. Ingestion: May cause irritation of the digestive tract. The toxicological properties of this substance have not been fully investigated. Inhalation: Causes respiratory tract irritation.

What does trans-Cinnamic acid smell like?

Trans-cinnamic acid occurs naturally in a number of plants. It is a sweet, balsam, or cinnamon tasting compound. Trans-cinnamic acid is characterized by a honey-like odor.

Is cinnamic acid safe?

Acute toxicity: May be harmful if swallowed. May cause respiratory irritation. Skin corrosion/irritation: Causes skin irritation. Serious eye damage/eye irritation: Causes serious eye irritation.

What foods contain cinnamic acid?

In addition, cinnamic acid can be generally obtained from cinnamon (Cinnamomum cassia (L.) J. Presl), citrus fruits, grape (Vitis vinifera L.), tea (Camellia sinensis (L.) Kuntze), cocoa (Theobroma cacao L.), spinach (Spinacia oleracea L.), celery (Apium graveolens L.), and brassicas vegetables [18].

Is cinnamic acid a carcinogen?

OSHA: No component of this product present at levels greater than or equal to 0.1% is identified as a carcinogen or potential carcinogen by OSHA. Inhalation – May cause respiratory irritation.

Which building block uses cinnamic acid synthesis?

Cinnamic acids have been prepared in moderate to high yields by a new direct synthesis using aromatic aldehydes and aliphatic carboxylic acids, in the presence of boron tribromide as reagent, 4-dimethylaminopyridine (4-DMAP) and pyridine (Py) as bases and N-methyl-2-pyrolidinone (NMP) as solvent, at reflux (180-190°C) …

Is cinnamic acid found in cinnamon?

Cinnamic acid is naturally found in the spice cinnamon, which is derived from the bark of trees from the genus Cinnamomum. The main aromatic compound responsible for the flavor of cinnamon is cinnamyl aldehyde.