Isobutylcinnamat Chemische Eigenschaften,Einsatz,Produktion Methoden
Beschreibung
Isobutyl cinnamate has a sweet, fruity, balsamic odor and a sweet
taste reminiscent of currant. Prepared by heating cinnamyl chloride and isobutyl alcohol.
Chemische Eigenschaften
Isobutyl cinnamate has a fruity, balsamic, peach, sweet odor; sweet taste reminiscent of currant
Occurrence
Reported found in kumquat peel oil.
Verwenden
Isobutyl Cinnamate is a synthetic flavoring agent that is a stable,
colorless to light yellow liquid of fruity odor. it is miscible with alco-
hol, chloroform, and ether but is practically insoluble in water.
storage should be in glass or tin-lined containers. it is used in fruit
flavors such as cherry and prune with applications in beverages, ice
cream, candy, and baked goods at 1–5 ppm.
synthetische
By heating cinnamyl chloride and isobutyl alcohol
Allgemeine Beschreibung
Isobutyl cinnamate can be used as a food flavoring agent and fragrance ingredient.
Stoffwechsel
Since the hydrolysis of ester linkages in foreign compounds may be catalysed by many different esterases, which are to be found in all animals and bacteria and have, for the most part, a low degree of substrate specificity (Parke, 1968), it seems probable that isobutyl cinnamate, like other esters, would be hydrolysed to form the corresponding acid and alcohol.
Isobutylcinnamat Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte