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Sigma-Aldrich

Ethyl hydrocinnamate

99%

Synonym(s):

Ethyl 3-phenylpropionate

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About This Item

Linear Formula:
C6H5CH2CH2COOC2H5
CAS Number:
2021-28-5
Molecular Weight:
178.23
Beilstein/REAXYS Number:
1910432
EC Number:
217-966-6
MDL number:
MFCD00009206
UNSPSC Code:
12352100
PubChem Substance ID:
24857154
NACRES:
NA.22

Quality Level

100

assay

99%

form

liquid

refractive index

n20/D 1.494 (lit.)

bp

247-248 °C (lit.)

density

1.01 g/mL at 25 °C (lit.)

SMILES string

CCOC(=O)CCc1ccccc1

InChI

1S/C11H14O2/c1-2-13-11(12)9-8-10-6-4-3-5-7-10/h3-7H,2,8-9H2,1H3

InChI key

JAGZUIGGHGTFHO-UHFFFAOYSA-N

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General description

The transesterifcation reactions of ethyl hydrocinnamate with various alcohols have been studied. It is one of the major components of B. dracunculifolia.

wgk_germany

WGK 3

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closed cup

flash_point_c

closed cup

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)

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Susana Johann et al.
Pharmaceutical biology, 48(4), 388-396 (2010-07-22)
Paracoccidioidomycosis (PCM) is a systemic granulomatous disease caused by Paracoccidioides brasiliensis Almeida (Onygenales) that requires 1-2 years of treatment. In the absence of drug therapy, the disease is usually fatal, highlighting the need for the identification of safer, novel, and
K Priya et al.
Indian journal of biochemistry & biophysics, 39(4), 259-263 (2002-08-01)
Use of lipase from Pseudomonas cepacia in transesterifcation reactions of ethyl hydrocinnamate with different alcohols has been examined. Among the alcohols tested, viz., n-butanol, iso-amyl alcohol, benzyl alcohol, n-octanol and 1-phenylethanol, only n-butanol yielded the transesterified product. Among the solvents
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
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Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic

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