Cinnamyl Alcohol for Flavor and Fragrance

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Physicochemical property

Cinnamic Alcohol, Cinnamal Alcohol

CAS NO.: 104-54-1

Assay: 98%

Molecular Formula:C9H10O

Molecular Weight:134.18

Melting point: 33

Boiling point:256.6

EINECS NO.: 203-212-3

Packing: 200KG /drum

Appearance: White to light yellow crystal, or colorless to light yellow liquid

Application field and functions

Pharmaceutical Raw Materials, flavors and fragrances, food additives, flavor agent, cosmetics.

It is widely used in food and beverage processing, cosmetics, hygiene products and other industries. Among them, the food and beverage processing industry is a major consumer of flavors and fragrances field, accounting for47% of the total market demand. The fixative agent which is an integral part of the flavors and fragrances, also is known as Paul deodorant. Its role is to make a variety of spices in the flavor volatile uniform, and prevent rapid evaporation, so that the flavors and aroma of can keep long time The fixative agent may not change the flavor of the original flavor formula, and must be soluble in the other monomer spices.

Food flavoring: It can be redeployed daily flavor, food flavorings. It also can be used in beverage, cold drink, confections, wines as flavor agent.

Daily fragrances: flavor and fragrances for cosmetics soap and daily use.

Flavor fixative: high efficient, safe, green, available in food, beverage etc.

It helps deploying flavor and fragrance such as rose, fruit etc, which is milder, more durable and comfortable than that deployed from essence oil. 

Preservatives: to keep food/meat fresh

Pharmaceutical ingredients: It is an important ingredient in paclitaxel, a medicine for ovarian cancer and breast cancer etc.

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Good Effect of Cinnamaldehyde

Cinnamaldehyde and vanillin spice traditionally used as food, there is a better anti-mildew and antibacterial activity. Vanillin as a white or light yellow crystal, owing to its unique sweet vanilla aroma, used for making ice cream, chocolate class Western-style dim sum; while Cinnamaldehyde as a unique cinnamon scent with a yellow liquid, used for bread, meat, fish, vegetables , eggs, soups, cakes, desserts, sauces and seasoning compound.

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According to the research, Cinnamaldehyde and vanillin, while having a good mildew and antibacterial, but individually as a preservative, the mold can play a role in concentration, has obvious smell, thus affecting the food value of the goods, including Cinnamaldehyde odor flavor more pronounced.

In order to overcome these shortcomings, researchers with a mixture of both active ingredients as a mold made of mildew, mixed-use, their respective effective concentration when used alone is only effective concentration of the respective mold 1/10-1/20 , and the smell disappeared, food appearance of browning did not occur. Mildew in cinnamaldehyde and vanillin in the weight ratio of 0.001-1, to 0.001-0.1 most appropriate. The preservative can be made that the ratio of vanillin and Cinnamaldehyde in alcohol solution, water - alcohol solution or propylene glycol solution can also be sprayed on the above-mentioned preparations alcohol solution of glucose, dextrin or large rice in the system through the dry into a powder application.

The use of vanillin and Cinnamaldehyde mixture made of antifungal agents, is absolutely safe to humans and animals can be widely used in food mold, especially for cakes, pastries, rice cakes, rice cakes, jams and other food for mildew. To use a wide variety, such as coating, powder scatter, spray on food surfaces, or to blend in the food raw materials, or to apply on food wrappers on both.