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06536

Supelco

trans-Cinnamaldehyde

analytical standard

Synonym(s):

trans-3-Phenyl-2-propenal

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About This Item

Linear Formula:
C6H5CH=CHCHO
CAS Number:
Molecular Weight:
132.16
Beilstein:
1071571
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

analytical standard

Quality Level

vapor density

4.6 (vs air)

Assay

≥95.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.622 (lit.)

bp

250-252 °C (lit.)

mp

−9-−4 °C (lit.)

density

1.05 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

storage temp.

2-8°C

SMILES string

[H]C(=O)\C=C\c1ccccc1

InChI

1S/C9H8O/c10-8-4-7-9-5-2-1-3-6-9/h1-8H/b7-4+

InChI key

KJPRLNWUNMBNBZ-QPJJXVBHSA-N

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Application


  • Pharmacological Activity in Metabolic Diseases: Cinnamaldehyde is investigated for its potential to attenuate diabetic osteoporosis in a rat model, mediated through the modulation of the netrin-1/DCC-UNC5B signaling pathway. This suggests its applicability in therapeutic strategies against metabolic bone diseases (Ji et al., 2024).

  • Antibacterial and Biofilm Inhibition: The study reviews the inhibitory effects of natural compounds, including cinnamaldehyde, on the quorum sensing systems of Pseudomonas aeruginosa. This indicates its potential role in managing biofilm communities, which could be crucial for developing new antibacterial strategies (Shariati et al., 2024).

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Other Notes

This compound is commonly found in plants of the genus: cinnamomum

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

159.8 °F - closed cup

Flash Point(C)

71 °C - closed cup


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International journal of food microbiology, 166(3), 369-377 (2013-09-14)
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