Applications of Methyl Cinnamate

Nature has always been an important source of flavouring materials. For centuries there have been many isolates from nature, usually various essential oils or herbal extracts, used in the manufacture of flavours and fragrances. In the 19th and 20th centuries, these isolates also began to be used as sustainable raw materials for the preparation of flavours and flavour chemicals using chemical methods. 

Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants, including in fruits, like strawberries, and some culinary spices, such as Sichuan pepper and some varieties of basil. This article will focus on the applications of methyl cinnamate.

Methyl cinnamate is used in the flavor and perfume industries. The flavor is fruity and strawberry-like; and the odor is sweet, balsamic with a fruity odor, reminiscent of cinnamon and strawberry. It is known to attract males of various orchid bees, such as Aglae caerulea.

Lesser Galangal (Alpinia officinarum) Extract as a Biopreservative

The main antisepsis compound present in Alpinia officinarumis naphtha, comprises about 0.5%–1.5% and also includes 1,8-cineole, methyl cinnamate, clove oil, phenol pinene, cubebin, etc. Its main piquancy component is galangol and major yellow components are reported as galangin and kaempferide. 

Oranges are painted with its decoction on their surfaces and encased in wicker baskets. Such oranges can be stored under normal temperature for up to 95 days. It was reported that the rotting rate of treated oranges was only 7.8%, as compared to untreated oranges whose rotting rate was much higher up to 37%.

Some history of the development of natural flavouring substances

Well-known examples are terpenes such as borneol, geraniol, menthol, etc., which are alpha- and beta-pine alkenes obtained from turpentine in pine turpentine, alpha- and beta-viologenes obtained from citral in Litsea cubeba or eugenol from lemongrass oil and vanillin from clove oil.

Furthermore, many of today's natural flavor chemicals are obtained directly from natural sources using physical separation methods. Examples include vanillin vanilla bean extract, linalool from the oil, methyl cinnamate from galangal oil, lactone C-10 (6-pentyl-5,6-dihydropyran-2-one or massoia lactone) from Massoi bark oil, dimethyl o-aminobenzoic acid from citrus bitter orange oil, etc.

Wuhan LANDMARK Industrial Co., Ltd has an independent research and development center, with independent research and development capabilities and rich production experience, advanced production technology, and complete testing equipment. 

The company specializes in the research, development, production, and sales of cinnamon series flavors and fragrances, fine chemicals, and food additives. The company's main products are cinnamic acid, cinnamaldehyde, cinnamon alcohol, methyl cinnamate, ethyl cinnamate, benzaldehyde, and so on. 

For more information about applications of methyl cinnamate, welcome to contact us at +86 27 8557 9352 or write to us at info@landmarkind.com. We will be happy to help you out!