Cinnamaldehyde Product Description CAS#104-55-2

Cinnamaldehyde, also known as cinnamaldehyde or benzyl acrolein, has the chemical name 3-phenyl-2-propenal, molecular formula C₉H₈O, and molecular weight 132.16. At room temperature, it is a colorless to pale yellow oily liquid with strong refractive properties, a strong cinnamon aroma, and a sweet and burning taste. Its melting point is -7.5°C, boiling point is 253°C (partial decomposition), density is 1.049 g/mL (20°C), refractive index is 1.6195, and flash point is 71°C. In terms of solubility, cinnamaldehyde is readily soluble in ethanol, ether, chloroform, and oils, soluble in propylene glycol, and sparingly soluble in water (1:700) and glycerol. Cinnamaldehyde is volatile with water vapor and is easily oxidized to cinnamic acid in air. It is unstable in strongly acidic or alkaline media, which can easily lead to discoloration. Cinnamaldehyde is naturally found in essential oils such as Sri Lankan cinnamon oil, cassia bark oil, patchouli oil, hyacinth oil, and rose oil. Industrially, cinnamaldehyde is mainly produced through the Claisen-Schmidt condensation reaction of benzaldehyde and acetaldehyde under alkaline conditions; it can also be extracted from cinnamon oil using the sodium bisulfite addition method. Cinnamaldehyde is one of the oldest fragrance compounds, and its unique aroma characteristics and various biological activities make it widely applicable in many fields, including fragrances, food, medicine, daily chemicals, and animal feed.

Cinnamaldehyde Product Applications CAS#104-55-2

Cinnamaldehyde is an important edible flavoring agent, daily chemical flavoring agent, and multifunctional additive, widely used in multiple industries.

In the food industry, cinnamaldehyde is a permitted edible flavoring agent according to my country's GB 2760 standard and is a key raw material for formulating cinnamon, cassia bark, and cola-type flavorings. It is widely used for flavoring and seasoning chewing gum, ice cream, candy, beverages, baked goods (bread, cakes, pastries), instant noodles, betel nuts, and other foods. Cinnamaldehyde can also be used as a fruit preservative, used in appropriate amounts as needed, with a residue level ≤0.3 mg/kg. Simultaneously, cinnamaldehyde acts as a food antifungal agent, strongly inhibiting the growth of microorganisms.

In the daily chemical industry, cinnamaldehyde is widely used for flavoring perfumes, soaps, toothpaste, mouthwash, and other products. It can be used to formulate gardenia, jasmine, lily of the valley, rose, and other flavorings. Recent research shows that cinnamaldehyde used in chewing gum can provide both antibacterial and deodorizing effects in the oral cavity.