cinnamaldehyde butylene glycol acetal

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4-methyl-2-styryl-1,3-dioxane

CAS: 5420-98-4 C13 H16 O2 MW: 204.26892000 spicy
All Ingredients Aromatic Ingredients CAS Numbers M.W Index Odor Substantivity

Identification

Namecinnamaldehyde butylene glycol acetal
IUPAC4-methyl-2-[(E)-2-phenylethenyl]-1,3-dioxane
CAS Number5420-98-4
FDA UNIISearch
Molecular FormulaC13 H16 O2
Molecular Weight204.26892000
Nikkaji NumberJ421.765I

Regulatory

Physical Properties

Appearance yellow to brown clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Boiling Point 297.00 to 298.00 °C. @ 760.00 mm Hg (est)
Vapor Pressure 0.002000 mmHg @ 25.00 °C. (est)
Flash Point 288.00 °F. TCC ( 142.10 °C. ) (est)
logP (o/w) 2.599 (est)
Soluble in alcohol

Organoleptic Properties

Odor Description at 10.00 % in propylene glycol.

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryinformation only not used for fragrances or flavors
Recommendation for cinnamaldehyde butylene glycol acetal usage levels up tonot for fragrance use.
Recommendation for cinnamaldehyde butylene glycol acetal flavor usage levels up tonot for flavor use.

No supplier data available

Potential Uses

FR cinnamon FR spice

Natural Occurrence

not found in nature

Synonyms

cinnamaldehyde-1,3-butylene glycol acetal cinnamic aldehyde butylene glycol acetal cinnamic aldehyde butyleneglycol acetal 1,3- dioxane, 4-methyl-2-(2-phenylethenyl)- m- dioxane, 4-methyl-2-styryl- 4- methyl-2-(2-phenyl ethenyl)-1,3-dioxane 4- methyl-2-[(E)-2-phenylethenyl]-1,3-dioxane 4- methyl-2-styryl-1,3-dioxane Try the PubMed Search.