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Cinnamaldehyde
Extracted from the bark of Cinnamomum zeylanicum, Cinnamomum cassia, and Cinnamomum camphor, cinnamaldehyde is native to Sri Lanka and India. Its primary use is as a food additive, and is now cultivated in Brazil, Jamaica, and Mauritius.
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Compound type: organic (aromatic aldehyde)
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Naturally occurring state: liquid (described as yellowish, oily)
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Molar mass: 132.16 g/mol
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Melting point: -7.5ºC
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Boiling point: 246ºC
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An aromatic compound (has an "aromatic ring" chemical structure based on that of benzene, C6H6); has a partially cyclic shape
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Solubility: soluble in...
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water (slightly)
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alcohol
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ether
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chloroform
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Also known as...
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Cinnamic aldehyde
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3-phenyl-2-propenal
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Cinnamyl aldehyde
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Phenylalacrolein
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Cinnamal
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Trans-cinnamaldehyde
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Molecular Formula: C9H8O
Structural Formula: C6H5CH=CHCHO
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