Skip to Content
MilliporeSigma
All Photos(1)

Documents

W269816

Sigma-Aldrich

Methyl cinnamate

natural, ≥98%, FCC, FG

Synonym(s):

Cinnamic acid methyl ester, Methyl 3-phenyl acrylate, Methyl 3-phenylprop-2-enoate

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

Linear Formula:
C6H5CH=CHCOOCH3
CAS Number:
103-26-4
Molecular Weight:
162.19
FEMA Number:
2698
Beilstein/REAXYS Number:
386468
EC Number:
203-093-8
Council of Europe no.:
333c
MDL number:
MFCD00008458
UNSPSC Code:
12164502
PubChem Substance ID:
24901266
Flavis number:
9.740
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

400

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 172.515

assay

≥98%

bp

260-262 °C (lit.)

mp

33-38 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

methyl cinnamate

organoleptic

balsam; fruity; strawberry

SMILES string

COC(=O)\C=C\c1ccccc1

InChI

1S/C10H10O2/c1-12-10(11)8-7-9-5-3-2-4-6-9/h2-8H,1H3/b8-7+

InChI key

CCRCUPLGCSFEDV-BQYQJAHWSA-N

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

Methyl cinnamate is an important flavoring agent and fragrance ingredient. It is one of the main aroma components of basil oil, Japanese and Korean matsutake mushrooms.

Application


  • Methyl Cinnamate (MC) Alleviates Free Fatty Acids (FFAs) Induced Lipid Accumulation Through the AMPK Pathway in HepG2 Cells.: This research demonstrates that Methyl Cinnamate can reduce lipid accumulation in HepG2 cells by activating the AMPK pathway, suggesting potential therapeutic applications for metabolic disorders (Fu et al., 2024).

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H317

Hazard Classifications

Skin Sens. 1

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

ppe

Eyeshields, Gloves, type N95 (US)

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Customers Also Viewed

Slide 1 of 6

1 of 6

4-(4-Hydroxyphenyl)-2-butanone natural, ≥98%, FCC, FG

Sigma-Aldrich

W258814

4-(4-Hydroxyphenyl)-2-butanone

4-Hydroxy-2,5-dimethyl-3(2H)-furanone natural, ≥98%, FG

Sigma-Aldrich

W317454

4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Hexanoic acid natural, ≥99%, FCC, FG

Sigma-Aldrich

W255900

Hexanoic acid

Benzaldehyde natural, FCC, FG

Sigma-Aldrich

W212717

Benzaldehyde

Methyl anthranilate natural, ≥98%, FG

Sigma-Aldrich

W268224

Methyl anthranilate

γ-Decalactone ≥98%, FCC, FG

Sigma-Aldrich

W236004

γ-Decalactone

Flavor components in Japanese and Korean matsutake-Tricholoma matsutake (S. Ito et Imai) Sing.-and their change during storage.
Takama F, et al.
Nippon Shokuhin Kogyo Gakkaishi, 31(1), 14-18 (1984)
Determination of 2H/1H and 13C/12C isotope ratios of (E)-methyl cinnamate from different sources using isotope ratio mass spectrometry.
Fink K, et al.
Agricultural and Biological Chemistry, 52(10), 3065-3068 (2004)
Basil: a source of essential oils.
Advances in new crops, 484-489 (1990)
Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
Cho IH, et al.
Journal of Agricultural and Food Chemistry, 54(13), 4820-4825 (2006)
Fragrance material review on methyl cinnamate.
Bhatia SP, et al.
Food And Chemical Toxicology, 45(1), S113-S119 (2007)
View All Related Papers

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service