| Description | Isoamyl cinnamate has a balsamic odor reminiscent of cocoa. May
be prepared by esterification of cinnamic acid with commercial
isoamyl alcohols, which vary in isomer distribution according to
source. |
| Chemical Properties | Isoamyl cinnamate has a balsamic odor reminiscent of cocoa. |
| Chemical Properties | pale yellow liquid with an iridescent sheen |
| Occurrence | Reported found in cinnamon and port wine |
| Definition | ChEBI: Isoamyl cinnamate is a cinnamate ester. |
| Preparation | By esterification of cinnamic acid with commercial isoamyl alcohols, which vary in isomer distribution according to
source. |
| Taste threshold values | Taste characteristics at 35 ppm: sweet, floral, powdery, berry, and spice nuances |
| General Description | Pale yellow liquid with iridescent sheen. |
| Air & Water Reactions | Insoluble in water. |
| Reactivity Profile | An ester. Esters react with acids to liberate heat along with alcohols and acids. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Heat is also generated by the interaction of esters with caustic solutions. Flammable hydrogen is generated by mixing esters with alkali metals and hydrides. |
| Fire Hazard | Isoamyl cinnamate is probably combustible. |
