isobutyl cinnamate

CAS No.: 122-67-8

Appearance: A colorless, transparent liquid with a sweet, fruity and oily taste.

Solubility: Miscible in ethanol, ether, chloroform and most non-volatile oils, soluble in propylene glycol, insoluble in water。

Vapor pressure: 0.00141mmHg at 25°C

Package specification:200kg/blue barrel

Usage:

Mainly used to prepare currant, peach, strawberry, cherry, cocoa, chocolate, such as a variety of strong flavor. It is obtained by co-heating of lauric acid chloride and isobutanol.

Isobutyl cinnamate is mainly used as a mixture and modifier in the perfume formulation of rock rose and ambergris. It can also coordinate well with such products as rubber and tree moss, patchouli oil, vetiver oil, coumarin, amylaldehyde and nitro-musk. Also commonly used in the formulation of oriental fragrance and food flavors such as chocolate, cherry, cocoa, peach, strawberry, and raspberry.

isobutyl cinnamate

CAS No.: 122-67-8

Appearance: A colorless, transparent liquid with a sweet, fruity and oily taste.

Solubility: Miscible in ethanol, ether, chloroform and most non-volatile oils, soluble in propylene glycol, insoluble in water。