103-59-3 Usage
Chemical Properties
Cinnamyl isobutyrate has a sweet, balsamic, fruity odor and sweet taste reminiscent of apple and banana.
Uses
Different sources of media describe the Uses of 103-59-3 differently. You can refer to the following data:
1. Cinnamyl isobutyrate may be used as an analytical reference standard for the quantification of the analyte in watermelon (EG) flavored hookah tobacco and leaf oil of Heteropyxis dehniae Suess. using gas chromatography coupled to mass spectrometry (GC-MS).
2. Cinnamyl Isobutyrate is a synthetic flavoring agent that is a
moderately stable, colorless to light yellow liquid of dry fruity color.
it is stored in glass or tin containers. it is used to give a lift to jasmine
with applications in baked goods and candy at 8 ppm.
Preparation
By esterification of cinnamic alcohol with isobutyric acid.
General Description
Cinnamyl isobutyrate (CIB) is an aroma component, naturally occurring in the essential oil of cinnamon bark. This fragrance ingredient is widely found in fragrances used in shampoos, decorative cosmetics, fine fragrances, toilet soaps and other toiletries, non-cosmetic products including household cleaners, detergents, etc.
Check Digit Verification of cas no
The CAS Registry Mumber 103-59-3 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 1,0 and 3 respectively; the second part has 2 digits, 5 and 9 respectively.
Calculate Digit Verification of CAS Registry Number 103-59:
(5*1)+(4*0)+(3*3)+(2*5)+(1*9)=33
33 % 10 = 3
So 103-59-3 is a valid CAS Registry Number.
InChI:InChI=1/C13H16O2/c1-11(2)13(14)15-10-6-9-12-7-4-3-5-8-12/h3-9,11H,10H2,1-2H3/b9-6+
103-59-3Relevant articles and documents
Efficient Enzymatic Preparation of Flavor Esters in Water
Perdomo, Igor Chiarelli,Gianolio, Stefania,Pinto, Andrea,Romano, Diego,Contente, Martina Letizia,Paradisi, Francesca,Molinari, Francesco
, p. 6517 - 6522 (2019/06/20)
A straightforward biocatalytic method for the enzymatic preparation of different flavor esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalyzed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and proceeded with excellent yields (80-97%) and short reaction times (30-120 min), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared with already known methods in terms of reduced use of organic solvents, paving the way to sustainable and efficient preparation of natural flavoring agents.
New synthesis in the estrogen series
Malzieu
, p. 879 - 882 (2007/10/11)
-
