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    General Material Information
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    Literature & References

para-methoxycinnamaldehyde

Chemical Structure

General Material Information

Preferred name para-methoxycinnamaldehyde
Trivial Name 4-Methoxycinnamaldehyde
Short Description 2-propenal, 3-(4-methoxyphenyl)-
Formula C10 H10 O2
CAS Number 1963-36-6
Deleted CAS Number 1619932-83-0
FEMA Number 3567
Flavis Number 5.118
ECHA Number 217-807-0
FDA UNII Search
MDL MFCD00017343
COE Number 11919
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 687 p-methoxycinnamaldehyde
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 1963-36-6 ; P-METHOXYCINNAMALDEHYDE
Synonyms
  • p- methoxy cinnamic aldehyde (PMCA)
  • p- methoxy cinnamic aldehyde natural
  • p- methoxy-cinnamaldehyde
  • 4-methoxycinnamaldehyde
  • p- methoxycinnamaldehyde
  • p- methoxycinnamic aldehyde
  • para- methoxycinnamic aldehyde
  • 3-(4-methoxyphenyl)-2-propenal
  • 3-(4-methoxyphenyl)acrylaldehyde
  • 3-(4-methoxyphenyl)prop-2-enal
  • p- methxoy cinnamic aldehyde
  • 2-propenal, 3-(4-methoxyphenyl)-
  • 3-(4-methoxyphenyl)prop-2-enal
  • 2-Propenal, 3-(4-methoxyphenyl)-
  • Cinnamaldehyde, p-methoxy-
  • 3-(4-Methoxyphenyl)-2-propenal
  • p-Methoxycinnamaldehyde
  • p-Methoxycinnamic aldehyde
  • 4-Methoxycinnamaldehyde
  • 3-(p-Methoxyphenyl)-2-propen-1-al
  • NSC 26454
  • 3-(4-Methoxyphenyl)propenal
  • 3-(4-Methoxyphenyl)acrylaldehyde

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

3-(4-methoxyphenyl)prop-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1963-36-6
Pubchem (cid):230995
Pubchem (sid):135198987
Pherobase:View
Publications by PubMed
The chemical nature of phenolic compounds determines their toxicity and induces distinct physiological responses in Saccharomyces cerevisiae in lignocellulose hydrolysates.
Preventive effect of cinnamon essential oil on lipid oxidation of vegetable oil.
Downregulation of melanocyte-specific facultative melanogenesis by 4-hydroxy-3-methoxycinnamaldehyde acting as a cAMP antagonist.
Chemical constituents of Allophylus longipes.
5-formylfurfuryl esters from Duabanga grandiflora.
Pressurized liquid extraction and GC-MS analysis for simultaneous determination of seven components in Cinnamomum cassia and the effect of sample preparation.
4-Methoxycinnamaldehyde inhibited human respiratory syncytial virus in a human larynx carcinoma cell line.
Lignans and anthraquinones from the fruits of Morinda citrifolia.
Nematicidal Activity of Cassia and Cinnamon Oil Compounds and Related Compounds toward Bursaphelenchus xylophilus (Nematoda: Parasitaphelenchidae).
Orientation disruption of Diabrotica virgifera virgifera in maize by a liquid MCA formulation released from paper squares in the Banat region of Serbia and Montenegro.
Distribution patterns of MCA-coated granules aerially applied to corn fields of Southern Hungary between 2000 and 2002.
Distribution of MCA-coated grits in maize fields after high wheel tractor application for disrupting orientation of Diabrotica virgifera virgifera LeConte.
Comparison of adult corn rootworm (Coleoptera: Chrysomelidae) sampling methods.
Single and blended maize volatiles as attractants for diabroticite corn rootworm beetles.
A combinatorial chemistry approach to new materials for non-linear optics. II. 4-(Dimethylamino)cinnamaldehyde and a molecular complex of 4-methoxycinnamaldehyde with 2,4-dinitroaniline
Extent of incorporation of hydroxycinnamaldehydes into lignin in cinnamyl alcohol dehydrogenase-downregulated plants.
Vinyl benzenes as dienes in mild solid-phase Diels-Alder reactions
Corn volatiles as attractants for northern and western corn rootworm beetles (Coleoptera: Chrysomelidae:Diabrotica spp.).
Indole as an olfactory synergist for volatile kairomones for diabroticite beetles.
Evolution of diabroticite rootworm beetle (Chrysomelidae) receptors for Cucurbita blossom volatiles.
Cinnamyl derivatives and monoterpenoids as nonspecific ovipositional deterrents of the onion fly.
Metabolism of the cinnamon constituent o-methoxycinnamaldehyde in the rat.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
Metabolomics Database:Search
KEGG (GenomeNet):C10475
HMDB (The Human Metabolome Database):HMDB32611
FooDB:FDB010552
Export Tariff Code:2912.49.2600
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 162.18809509277
Melting Point 44 to 45°C @ 760 mm Hg
Boiling Point 308 to 309°C @ 760 mm Hg
Vapor Pressure 0.001 mmHg @ 25 °C
Vapor Density 1
Flash Point TCC Value 110 °C TCC
logP (o/w) 1.953 est
Solubility
alcohol Yes
water, 1598 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Spicy
spicy, cinnamon, sweet, cherry, vanilla, floral, candy, smoky
General comment At 10.00 % in dipropylene glycol. spicy cinnamon sweet cherry vanilla floral
Mosciano, Gerard P&F 26, No. 2, 40, (2001) At 0.50 %. Spicy, cinnamon, sweet with a rich pleasant cherry candy note, vanilla and slightly smoky
Flavor Type: Cherry
cherry, fleshy, sweet, cinnamyl, aromatic
Mosciano, Gerard P&F 26, No. 2, 40, (2001) At 3.00 - 20.00 ppm. Cherry flesh, sweet, with a cinnamic dry out, slightly aromatic
Adds a sweet, cinnamon note to many applications such as spice blends and oral hygiene flavors. Spicy

Occurrences

Potential Uses

Applications
Odor purposes Cassia, Cherry, Cinnamon, Floral, Honey, Maple, Spice, Tobacco, Vanilla
Flavoring purposes Licorice red licorice
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for para-methoxycinnamaldehyde usage levels up to:
3.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
Click here to view publication 11
average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -4.00000
confectionery froastings: -5.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -5.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -5.00000
meat products: -2.00000
milk products: -2.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -5.00000
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: -4.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):1963-36-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :230995
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
3-(4-methoxyphenyl)prop-2-enal
Chemidplus:0001963366