Chinese Alias: 3-phenyl-1-ol; phenylpropyl alcohol; cinnamon alcohol; beta- phenylpropyl alcohol; β- phenylpropyl alcohol;
English name: Cinnamyl alcohol
Molecular Weight: 134.18
Appearance: white to light yellow crystal or colorless to pale yellow liquid.
Content 98% 99% 99.5%
Relative density: 1.044
Melting point: 31-35 ℃
Boiling point: 250 ℃
Flash Point:) 110 ℃
Refractive Index: 1.5819
Scent: A similar cream fragrant with the aroma of hyacinth, sweet.
Dissolved: soluble in ethanol, propylene glycol, and the majority of non-volatile oil.
Customs Code (HS): 2916399090, rebate of 9% The main purpose:
1, flavors and fragrances
Cinnamic alcohol is mainly used for the preparation of apricot, peach, raspberry, plum flavor and aroma, fragrance and cosmetics soap flavor, with a mild, long-lasting and comfortable aroma, flavor and elegant, is also used as a fixative agent. Often acetaldehyde and benzene share, is modulated Daffodils flavor, rose flavor, etc. indispensable spices. Cinnamon alcohol is the (food additives health standards) provisions allowing the use of food spices, mainly for the preparation of strawberry, lemon, apricot, peach and other fruit-based food flavors and brandy flavor in chewing gum usage is 720mg / kg;. baked foods 33mg / kg; candy 17mg / kg; soft drinks 8.8mg / kg; cold in the 8.7mg / kg; alcohol 5.0mg / kg . 2. Intermediate
Cinnamic alcohol as intermediates in organic synthesis; used to prepare cinnamyl chloride; cilnidipine intermediate, is used to prepare a long-term multi-functional materials vasoconstriction excellent antagonists cinnarizine; also; cinnamyl chloride can also be used Synthesis of disease borne microbial drugs and anticancer drugs naftifine toremifene dihydrochloride flunarizine is a calcium antagonist; cinnamyl chloride can also be used to synthesize cinnamic alcohol is used to prepare spices Gui Gui acid. raw esters. Practical application
Currently the world's second-largest spice company IFF annual bulk purchase of cinnamic alcohol from my company for a variety of cosmetic and perfume new products and snacks, fast food and drinks new flavors flavor Britain Lansdowne Chemicals Plc company also will cinnamyl alcohol as the main material for the production of cosmetic and food flavor. Preparation Process
(1) cinnamaldehyde reduction: adding 1 part by mass of benzyl alcohol, 0.01 parts of aluminum shavings, heated to 60 ℃ reaction to release hydrogen, the temperature was raised to 180 ℃, to stop the release of hydrogen gas until the solution was cooled aluminum benzyl alcohol. After filtration, added to a mixture of benzyl alcohol and cinnamaldehyde. (Quality 1: 1) under conditions 0.0027MPa heated to boiling, and refluxed at 80 ℃ than 3 to 4 produced by the reaction was distilled off under benzaldehyde, while additional benzyl alcohol until 95% of the theoretical amount of distilled benzaldehyde stop feeding, and evaporated the remaining benzyl alcohol, cinnamic alcohol and then distilled crude. and then vacuum distillation, collecting 117 ℃ (7kPa) fractions, namely product.
(2) Suhe balm saponification: Gui Gui alcohol in the form of lauric acid ester of a naturally occurring in Peru balsam, benzoin resin and Su Su balsam balsam in the saponification 5h heated in a 10% sodium hydroxide solution, then. hydrolyzate extracted with ether lauryl alcohol, and finally purified by vacuum distillation derived products.