Cinnamaldehyde
CAS No.:104-55-2
Physical and chemical properties
Cinnamaldehyde has a strong smell of cinnamon oil and light yellow oily liquid. The relative density is 1.0497. Boiling point 248 ℃, melting point - 8 ℃. Slightly soluble in water (0.143g / 100ml), soluble in ethanol, ether, chloroform, and oil. It is easily oxidized to cinnamic acid in the air.
Toxicological basis
① LD50: acute oral 2220mg / kg (BW) in rats.
② ADI: acceptable (as a food flavor) (JECFA, 2000).
③GRAS：FDA-21CFR 182.60.
Application
As a food preservative, cinnamaldehyde can be applied to fresh fruits with surface treatment (residue ≤ 0.3mg/kg) according to production needs.
As a preservative, it has a strong antibacterial effect on Aspergillus flavus, Aspergillus niger, Alternaria, Geotrichum candidum, and yeast. It can also be prepared into lotion for fruit preservation, coated with fruit wrapping paper, or directly fumigated for preservation. Cinnamaldehyde is also used as an ingredient of edible flavor in the formulation of the essence. The reference is as follows: fruit wrapping paper for fruit preservation is 0.012 ~ 0.017mg/kg (its residue after storage: peel ≤ 0.6mg/kg, pulp ≤ 0.3mg/kg); Soft drink 9.0mg/kg; Cold drink 7.7mg/kg; Condiment 0.02mg/kg; Candy 700mg / kg; Baked food 180mg / kg; Gum sugar 490mg / kg.
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