| Description | Amylcinnamic aldehyde is an oxidation product ofamylcinnamic alcohol, one component of the "fragrancemix" and can be found as a sensitizer in casesof contact dermatitis in bakers. |
| Chemical Properties | Light yellow transparent liquid |
| Chemical Properties | alpha-Amylcinnamaldehyde has been identifiedas an aroma volatile of black tea. It is a light yellow liquid with a floral, slightlyfatty odor, which becomes reminiscent of jasmine when diluted.The aldehyde isrelatively unstable and must be stabilized by antioxidants.
It is prepared from benzaldehyde and heptanal in the same way as cinnamaldehyde.
??-Amylcinnamaldehyde is a very popular fragrance substance for creating jasminenotes. It is stable to alkali and long-lasting; large quantities are used, particularlyin soap perfumes. |
| Chemical Properties | α-Amylcinnamaldehyde has a distinct floral (jasmine, lily) note. |
| Occurrence | Reported found in black tea and soybean |
| Uses | amyl cinnamal is used as a fragrance. Although it is naturally occurring in some plants, it is most often synthetically derived when used in cosmetic products. |
| Uses | Amylcinnamaldehyde is a flavoring agent that is a yellow liquid with an odor similar to jasmine. It is insoluble in glycerin and propylene, soluble in fixed oils and mineral oil. It is obtained by chemical synthesis. It can be used alone or in combination with other flavoring substances or adjuvants. It is also termed amylcinnomaldehyde. |
| Uses | Raw material in the production of perfumes; some perfumery uses (tuberose; peach; cherry; Estee; honeysuckle Chevrefeuille)Cross: amylcinnamic alcohol. AMYL CINNAMAL |
| Preparation | By condensation of n-amyl aldehyde with cinnamic aldehyde. This method of condensation of aromatic aldehydes withaliphatic aldehydes has the maximum yield in α-amylcinnamic aldehyde with little formation of the inferior homologs. The methyl,ethyl and propyl amylcinnamic aldehyde analogs exhibit a characteristic scent. |
| Definition | ChEBI: Alpha-Amylcinnamaldehyde is a member of cinnamaldehydes. |
| Taste threshold values | Taste characteristics at 40 ppm: sweet, floral, spice-like with cinnamic and waxy nuance |
| General Description | The short-term feeding studies in rats was carried out using α-amylcinnamaldehyde, a flavouring matter. |
| Flammability and Explosibility | Not classified |
| Contact allergens | a-Amyl-cinnamic aldehyde is an oxidation product ofamylcinnamic alcohol, a sensitizing fragrance, and onecomponent of the “fragrance mix.” It can also be a sensitizerin bakers. It has to be mentioned by name incosmetics within the EU. |
| Safety Profile | Moderately toxic byingestion. A severe skin irritant. See alsoALDEHYDES. When heated todecomposition it emits acrid smoke andirritating fumes. |
| Metabolism | So far as is known, all aromatic aldehydes are metabolized in the animal body by oxidation to the corresponding acids. In some instances, the aldehydes are excreted as glucuronides. Cinnamic aldehyde is oxidized to cinnamic acid which is then degraded to benzoic acid, but ethyl cinnamic aldehyde is oxidized to the corresponding acid and is not further metabolized(Williams, 1959). |
