Chnnamyl alcohol
Analyze the control, ≥99%(GC)
- Product Code: 158686
Alias:
Cinnamol; cinnamol, styrene alcohol, cinnamol, cinnamol
CAS:
104-54-1
| Molecular Weight: | 134.18 g./mol | Molecular Formula: | C₉H₁₀O |
|---|---|---|---|
| EC Number: | 203-212-3 | MDL Number: | MFCD00002921 |
| Melting Point: | 30-33 °C(lit.) | Boiling Point: | 250 °C(lit.) |
| Density: | 1.044 g/mL at 25 °C(lit.) | Storage Condition: | Room temperature |
Product Description:
Chnnamyl alcohol is widely used in the fragrance industry due to its pleasant floral odor, often resembling that of lilac or hyacinth. It serves as a key ingredient in perfumes, soaps, detergents, and cosmetic products to enhance scent profiles. Its stability and ability to blend well with other aromatic compounds make it ideal for creating long-lasting fragrances. Additionally, it is used in flavoring agents for food and beverages, where it contributes fruity or floral notes in trace amounts. The compound is also employed in the synthesis of other aroma chemicals and intermediates in organic chemistry, particularly in esterification reactions to produce acetates and benzoates with improved olfactory properties.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 0.250 G | 10-20 days | ฿1,990.00 |
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Chnnamyl alcohol
Chnnamyl alcohol is widely used in the fragrance industry due to its pleasant floral odor, often resembling that of lilac or hyacinth. It serves as a key ingredient in perfumes, soaps, detergents, and cosmetic products to enhance scent profiles. Its stability and ability to blend well with other aromatic compounds make it ideal for creating long-lasting fragrances. Additionally, it is used in flavoring agents for food and beverages, where it contributes fruity or floral notes in trace amounts. The compound is also employed in the synthesis of other aroma chemicals and intermediates in organic chemistry, particularly in esterification reactions to produce acetates and benzoates with improved olfactory properties.
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