酢酸α-ペンチルシンナミル 化學特性,用途語,生産方法
化學的特性
α-Amylcinnamyl acetate has a mild fruity, green odor with a balsamic and slightly floral undernote; somewhat fruity flavor.
天然物の起源
Has apparently not been reported to occur in nature.
製造方法
From amyl cinnamic alcohol and acetic acid under azeotropic conditions
安全性プロファイル
Moderately toxic skin irritant.When heated to decomposition it emits acrid smoke andirritating fumes.
代謝
Cinnamic alcohol is mainly metabolized to benzoic acid, presumably via cinnamic
acid. Substitution apparently prevents oxidation to benzoic acid, since 2-ethylcinnamic alcohol is
partly excreted as α-ethylcinnamic acid (30-33% in rabbits) (Williams, 1959).
酢酸α-ペンチルシンナミル 上流と下流の製品情報
原材料
準備製品