Other names : Cinnamic Acid, trans-Cinnamic Acid
Molecular formula C9H8O2 / C6H5CHCHCOOH
Molar mass 148.17 g/mol
Appearance white monoclinic crystals
Density 1.2475 g/cm3
Melting point 134 °C
Boiling point 300 °C
Solubility in water 0.4 g/L
Acidity (pKa) 4.44
It is obtained from oil of cinnamon, or from balsams such as storax. It is also found in shea butter and is the best indication of its environmental history and post-extraction conditions. It can also be made synthetically.
Cinnamic acid is used in flavours, synthetic indigo, and certain pharmaceuticals, though its primary use is in the manufacturing of the methyl, ethyl, and benzyl esters for the perfume industry.
It and its more volatile ethyl ester (ethyl cinnamate) are flavour components in the essential oil of cinnamon, in which related cinnamaldehyde is the major constituent. Cinnamic acid is also part of the biosynthetic shikimate and phenylpropanoid pathways. Its performed by action of the enzyme phenylalanine ammonia-lyase (PAL) on phenylalanine.
Cinnamic acid is soluble in diethyl ether, insoluble in hexane.
Cinnamic acid is also a kind of self-inhibitors produced by fungal spore to prevent germination.
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