Cinnamonic acid

Year and month of analysis Flavanols bio vs. IP Cinnamon acids bio vs. IP Phloretin glycosides bio vs. IP Quercetin glycosides bio vs. IP Total polyphenols bio vs. IP... 

Figure 4.55 Kinetic study for the hydrogenation of a cinnamonic acid derivative parity plot comparing experimental and modeling data. Open and closed circles correspond to data outside orwithin a match of experiments and modeling (by courtesy of Elsevier) [325],...

Vanillin is known to cause allergic reactions in people previously sensiti2ed to balsam of Pern, ben2oic acid, orange peel, cinnamon, and clove, but vanillin itself is not an allergic sensiti2er. 

An oral dental riase geaeraHy coasists of water, alcohol, a humectant, an emulsifier, flavor, color, and an active agent. Water is the primary vehicle. The alcohol provides bite and is also a formulation aid. The humectant improves the feel ia the mouth and also prevents locking of the cap to the container between uses glycerin or noncrystaUiziag sorbitol may be satisfactory. The emulsifier is a nonionic type, for example, a polyoxyethylene—polyoxypropylene block copolymer or a polyoxyethylene sorbitan fatty acid ester. Flavors are generally a type of mint or cinnamon. Colors are FD C or D C. 

Alternatively dissolve the salt (30g) in glacial acetic acid (200mL) by heating and filter. If crystals do not appear, the glass container should be rubbed with a glass rod to induce crystn which occurs within Ih. If not, allow to stand for a few days. Filter the cinnamon brown crystals which have a sliky lustre and dry over CaO. Keep away from moisture as it is decomposed by cold H2O. [Lux in Handbook of Preparative Inorganic Chemistry (Ed. Brauer) Vol II, p 1469 1963 Williams and Hunter Can J Chem 54 3830 1976.]... 

Nelke,/. clove pink (the flower). Nelken-gewachse, n.pl. (Boi.) Caryophylla-ceae. -kassie, /. clove cassia, -ol, n. clove oil, oil of cloves, -pfeffer, m. allspice, pimento, -pfefferwasser, n. (Pharm.) pimento water, -rinde, /. clove cassia, -s ure, /. eugenol caryophyllic acid, -stein, m. iolite. -wurzel, /. avens root. -zim(m)t, m. clove cinnamon, clove cassia. 

Zimt, m. cinnamon. — weisser —, canella bark, canella. — chinesischer cassia bark. Zimt-. cinnamic cinnamon. -aldehyd, n. cinnamaldehyde, cinnamic aldehyde, -alko-hol, m. cinnamic alcohol, -blute,/. cinnamon flower, cassia bud. -bliltendl, n. cassia oil. zimtbraun, a. cinnamon-brown. Zimtcarbonsaure, /. carboxycinnamic acid, zimt-farbig, -farben, a. cinnamon-colored. Zimt-kaneel, m. canella bark, canella. -kassia, /. cassia bark, cassia, -kassienbl, n. oil of cassia. 

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. 

Aldehydes, ketones and carboxylic acids are widespread in plants and animal kingdom. They play an important role in biochemical processes of life. They add fragrance and flavour to nature, for example, vanillin (from vanilla beans), salicylaldehyde (from meadow sweet) and cinnamaldehyde (from cinnamon) have veiy pleasant fragrances. 

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. 

Some herbs and spices are comparatively rich in various HBAs. After hydrolysis, protocatechuic acid is die dominant HBA in cinnamon bark (23-27 mg/kg), accompanied by salicylic acid (7 mg/kg) and syringic acid (8 mg/kg). Gallic acid dominates in clove buds (175 mg/kg) and is accompanied by protocatechuic acid (10 mg/kg), genistic acid/4-HBA (7 mg/kg) and syringic acid (8 mg/kg) [4]. The fruit of anise (Pimpinella anisum) contains 730-1080 mg/kg of the glucoside of 4-HBA [3]. 

Protocatechuic acid tarragon, clove, anise, cinnamon, blackberry, blueberry... 

Many aldehydes are particularly fragrant. A number of flowers, for example, owe their pleasant odor to the presence of simple aldehydes. The smells of lemons, cinnamon, and almonds are due to the aldehydes citral, cinnamalde-hyde, and benzaldehyde, respectively. The structures of these three aldehydes are shown in Figure 12.21. The aldehyde vanillin, introduced at the beginning of this chapter, is the key flavoring molecule derived from the vanilla orchid. You may have noticed that vanilla seed pods and vanilla extract are fairly expensive. Imitation vanilla flavoring is less expensive because it is merely a solution of the compound vanillin, which is economically synthesized from the waste chemicals of the wood pulp industry. Imitation vanilla does not taste the same as natural vanilla extract, however, because in addition to vanillin many other flavorful molecules contribute to the complex taste of natural vanilla. Many books made in the days before acid-free paper smell of vanilla because of the vanillin formed and released as the paper ages, a process that is accelerated by the acids the paper contains. 

When the groups on either end of a double bond are the same or are structurally similar to each other, it is a simple matter to describe the configuration of the double bond as cis or trans. Oleic acid, for example, a compound that can be obtained from olive oil, has a cis double bond. Cinnamaldehyde, responsible for the characteristic odor of cinnamon, has a trans double bond. 

Vanillin has a low potential for acute and chronic toxicity , Vanillin is known to cause allergic reactions in people previously sensitized to balsam of Peru, benzoic acid, orange peel, cinnamon, and clove, but vanillin itself is not an allergic sensitizer. Vanillin has been reported to be a bioanhmutagen, demonstrating the ability to protect against mutagenic effects by enhancement of an erroi-fiee post-replication repair pathway. 

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. 

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