Cinnamic acid cinnamon

Cinnamaldehyde ethylene glycol acetal Cinnamic acid Cinnamon (Cinnamomum cassia) extract Cinnamyl acetate Cinnamyl alcohol... 

Zimtrinde, /. cinnamon bark, zimtsauer, a. of or combined with cinnamic acid, cinnamate of. 

Zimt-saure, /. cinnamic acid, -stein, m. cin namon stone, easonite. -wasser, n. cinnamon water. 

Phenylpropanoids are widespread in higher plants, especially in the plants that produce essential oils, e.g. plants of the families, Apiaceae, Lamiaceae, Lauraceae, Myrtaceae and Rutaceae. For example, Tolu balsam (Myroxylon balsamum, family Fabaceae) yields a high concentration of cinnamic acid esters, cinnamon (Cinnamomum verum, family Lauraceae) produces cinnamaldehyde, fennel (Foeniculum vulgare, family Apiaceae) is a good... 

Cinnamomum aromaticum Nees. C. cassia Presl. Gui Zhi (Cinnamon) (twig, bark) Cinnamic aldehyde, cinnamyl acetate, cinnamic acid, eugenol, phellandrene, phenylpropyl alcohol, coumarin, cinnamic aldehyde, orthomethylcoumaric aldehyde.33-49-254-435-510 Antibacterial, vasodilatation, aromatic stomachic, astringent, tonic, analgesic, stimulate human lymphocytes to proliferate. 

Cinnamic aldehyde (boiling point 253°C with decomposition, melting point -7.5°C, density 1.0497) has a cinnamon odor, hence the name. As it oxidizes in air to cinnamic acid, it should be protected from oxidation. 

Cinnamic acid, the active flavor compound in cinnamon, is composed of two fragments resembling structures from the above list of compounds. These fragments are illustrated below and relate to benzyl alcohol and triethyl phosphonoacetate. 

Chymosin (Aspergillus niger var. awamori, Escherichia coli K-12, and Kluyveromyces marxianus, each microorganism containing a calf prochymosin gene), 786, (S3)20 Chymotrypsin, 786, (S3)18 Chymotrypsin Activity, 793 Cinene, 518 1,8-Cineol, 496 Cineole, Percentage of, 818 Cinnamal, 468 Cinnamaldehyde, 468, 611 Cinnamic Acid, 468, 565, 612, (S3)66 Cinnamic Alcohol, 470 Cinnamic Aldehyde, 468 Cinnamon Bark Oil, Ceylon Type, 101, 578... 

Investigation of the chloroform fraction [3] in Figure 1 resulted in the isolation of compounds 4 5 and 6. This was achieved through extensive column chromatography on silica gel. Compounds 4 and 5 were present in the oily chromatographic fraction which had the characteristic smell of cinnamon. Compound 4 was isolated as an oil and identified as cinnamaldehyde by formation of the 2,4-dinitrophenylhydrazine derivative which melted at 251-253° [lit(7) m.p. 255°c]. NMR, IR, and UV data were consistent with this assignment. Further proof was provided by air oxidation to form a white crystalline material which was. shown to be identical with compound 5 which upon IR, NMR, and UV comparison with an authentic sample (Aldrich Chemical Company) was shown to be cinnamic acid. 

Tliis study describes the isolation and bioassay against insects of six compounds from the Peruvian plant Alchornea trlplinervia. The compounds anthranilic acid, cinnamic acid, and camphor showed significant inhibition of the growth of the tobacco budworm. Anthranilic acid, gentisic acid, senecioic acid, cinnamic acid, and cinnamaldehyde demonstrated low to moderate activity in the boll weevil antifeedant bioassay. Cinnamaldehyde, a constituent of the spice cinnamon, showed the highest level of inhibition to boll weevil feeding. 

Cinnamic Aldehyde.—The other aromatic aldehyde which we shall mention is cinnamic aldehyde. It contains the aldehyde group in the side chain and not in the benzene ring, and is thus an aliphatic aldehyde substitution product of benzene. The aliphatic side chain is also an unsaturated chain. Its formula is CeHs—CH=CH—CHO, and it may be considered as beta-phenyl acrylic aldehyde. As an aldehyde it yields by oxidation an acid, viz., beta-phenyl acrylic acid or, as it is commonly known, cinnamic acid. The aldehyde is found in oil of cinnamon obtained from cinnamon bark, hence its name and the name of the acid. The most important synthesis is by the condensation of benzaldehyde and acetaldehyde, as follows ... 

Which of the two is the cis form and which the trans form has not been determined. A third cinnamic acid, viz., iso-cinnamic acid, is also known, but the constitution of it has not been established. Cinnamic acid is found in nature in the resin storax both as the free acid and as the cinnamic alcohol ester, styrin. It is also found in Peru and Tolu balsams as the free acid and as the benzyl alcohol ester, the benzoic acid ester of benzyl alcohol being present also. Thus benzyl alcohol, benzoic acid, cinnamic alcohol and cinnamic acid are all constituents of esters present in these plant resins. Allo-cinnamic acid, the geometric isomer, is obtained from coca leaves from which the alkaloid cocaine is also obtained (p. 896). When cinnamic acid is heated with lime it loses carbon dioxide and yields the unsaturated side-chain hydrocarbon st3rrene, or phenyl ethylene, CeHs—CH = CH2. On reduction it yields first cinnamic aldehyde, found in oil of cinnamon (p. 842) and then cinnamic alcohol. Both cinnamic acid and allo-cinnamic acid yield anhydrides. 

Cinnamic acid is well known for its role as a phenolic compound that gives the oil cinnamon its characteristic odor and flavor. It is soluble in water or ethanol and in nature cinnamic acid derivatives are known to... 

Cinnamic acid Spices, including cinnamon plants Phenolic component Roller 1995... 

Cinnamic Acid, C6H5.CH = CH.COOH, is the most important member of the class of unsaturated aromatic acids. It occurs in oil of cinnamon, the balsams of Peru and Tolu, gum-benzoin, storax, and the leaves, of certain plants. The acid crystallizes from hot water, melts at 134°, and boils with partial decomposition at 300°. 

The photosensitivity of poly(vinyl cinnamate) derives from the reactivity of the einnamoyl group. Cinnamic acid is a naffirally occurring compound (found in oil of cinnamon, from which it derives its name) and is readily synthesized. Its photosensitivity has long been known, though little use was made of this property until Mink and co-workers, while reviewing the literature in search of a potential cross-linking reaction, found it to be the only solid state photodimerization that was known at the... 

Cinnamaldehyde (3-phenyl-2-propenaI). H5C6-CH=CH-CH0, CgHgO, Mr 132.16 yellowish liquid with a strong odor of cinnamon. Naturally occurring and synthetic C. consist of more than 98% trans-C. bp. 253 °C, mp. -7.5 °C. Soluble in organic solvents LD50 (rat p.o.) 2.22 g/kg, oxidized in air to " cinnamic acid and sensitive towards alkali. C. occurs in " cinnamon leaf (bark) oil (65 -75%) and " cassia oil (ca. 75%). 

Ckmamyl alcohol (cinnamic alcohol, 3-phenyl-2-pro-pen-l-ol). H5C -CH=CH-CH20H, C,H, 0, Mr 134.17, ( )-form needles with a sweet-balsamy, hyacinth-like odor, mp. 33°C, bp. 258°C, bp. 142-145 C (1.86 kPa), readily soluble in alcohol and ether, it is slowly oxidized by atmospheric oxygen under warmer conditions and on exposure to light. It occurs mostly in the form of cinnamic acid esters (see cinnamic acid) in storax (oil), peru balsam, cinnamon leaf, narcissus, and hyacinth oils. 

Cinnamic acid, 3-phenyl propyl ester. See 3-Phenylpropyl cinnamate Cinnamic alcohol. SeeCinnamyl alcohol, Cinnamic aldehyde. See Cinnamal Cinnamic aldehyde ethylene glycol acetal. See Cinnamaldehyde ethylene glycol acetal Cinnamic chloride. See Cinnamoyl chloride Cinnamol. See Styrene Cinnamomum camphora. See Camphor Cinnamomum camphora oil. See Camphor (Cinnamomum camphora) oii Cinnamomum cassia. See Cinnamon (Cinnamomum cassia) extract Cinnamon (Cinnamomum cassia) Cinnamon (Cinnamomum cassia) oii... 

Essential oil of cinnamon is converted by air or oxygen into cinnamic acid ... 

Benzoic acid Cassia (cinnamon) oil Cinnamic acid ... 

Cinnamic acid derivatives Cinnamic aldehyde (D 22.2.1) Myristicine (D 22.2.1) Smell of cinnamon Smell of nutmeg... 

Origin of Some Central Trivial Names. Some names were chosen according to the discovery of the corresponding compounds such as cinnamic acid [Cinnamomum verum Presl., cinnamon tree (Lauraceae)], coumaric acids/ coumarin [Dipterix odorata (Aubl.) Wu-ld. sub nom. Coumarouna odorata Aubl. (Fabaceae)], caf-feic acid [Coffea arabica L., coffee tree (Rubiaceae)], and ferulic add (Ferula spp., Apiaceae). Quinic acid is named according to its discovery as a constituent of cinchona bark [Cinchona L. spp. (Rubiaceae)] this compound was named according to the German Chinarinde (cinchona bark) - corrupted from quina (Spanish... 

---