Ethyl cinnamate

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MOQ : 1 Kilograms

Ethyl cinnamate Specification

Melting Point
‎6.5 to 8 °C (43.7 to 46.4 °F

Molecular Weight
176.21 Grams (g)

Purity
99%

Usage
It is mainly used for the preparation of strawberry, raspberry and plum, cherry and other type of flavor. Owing to the high boiling point and stability, it is appropriate to be used for baked goods. 2. It is an important kind of fragrance and spices intermediates.

Molecular Formula
C11H12O2

Ethyl cinnamate Trade Information

Minimum Order Quantity
1 Kilograms

Payment Terms
Cash in Advance (CID), Cash Advance (CA)

Supply Ability
500 Kilograms Per Month

Delivery Time
3-4 Week

Sample Available
Yes

Sample Policy
Sample costs shipping and taxes has to be paid by the buyer

Main Export Market(s)
Western Europe, Australia, Middle East, Central America, Africa, South America, Asia, Eastern Europe, North America

Main Domestic Market
All India

About Ethyl cinnamate

Ethyl cinnamateSynonym: 3-Phenyl-2-propenoic acid ethyl ester, Ethyl 3-phenyl-2-propenoate CAS Number 103-36-6 Linear Formula C6H5CH=CHCOOC2H5 Molecular Weight 176.21 grade analytical standard InChI Key KBEBGUQPQBELIU-CMDGGOBGSA-N assay 98.5% (GC) form neat shelf life limited shelf life, expiry date on the label application(s) HPLC: suitable gas chromatography (GC): suitable impurities 0.3% water refractive index n20/D 1.558(lit.) n20/D 1.559-1.561 bp 271C(lit.) mp 6-8C(lit.) density 1.049g/mLat 20C(lit.) format neat

FAQs of Ethyl cinnamate:

Q: What is the molecular formula of Ethyl cinnamate?

A: The molecular formula of Ethyl cinnamate is C11H12O2.

Q: What is the molecular weight of Ethyl cinnamate?

A: The molecular weight of Ethyl cinnamate is 176.21 grams (g).

Q: What is the melting point of Ethyl cinnamate?

A: The melting point of Ethyl cinnamate is 6.5 to 8C (43.7 to 46.4F).

Q: What is the purity of Ethyl cinnamate?

A: The purity of Ethyl cinnamate is 99%.

Q: What are the main uses of Ethyl cinnamate?

A: Ethyl cinnamate is mainly used for the preparation of strawberry, raspberry, plum, cherry, and other flavors. Due to its high boiling point and stability, it is suitable for baked goods. It is also considered an important intermediate for fragrances and spices.

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