Peach Aldehyde

Other names: 3-Phenylpropylaldehyde 3-Phenylpropionaldehyde 3-Phenylpropanal dihydrocinnamaldehyde 3-Phenylpropyl aldehyde CAS No.104-53-0 Molecular formulaC9H10O Molecular weight134.175 Molar mass: 134.073166 Melting point-42 °C Boiling point97-98 °C12 mm Hg(lit.) Flash point95.0±0.0 °C Properties : Transparent colorless transparent liquid Purity : 99% Packaging : 25kg plastic drum Storage method: 1. Store in a cool, ventilated warehouse. Keep away from fire and heat sources. Keep container tightly closed. It should be stored separately from oxidants, strong alkalis, and air. Use explosion-proof lighting and ventilation facilities. Prohibited 2. Use spark-prone machinery and tools. The storage area should be equipped with spill emergency treatment equipment and suitable containment materials. 3. Storage temperature 4ºC Usage 1: It is widely used in the preparation of various floral fragrances, especially lilac, jasmine and rose fragrances. 2: GB 2760-1996 stipulates that it is a permitted food flavor. It is mainly used to prepare grape, cherry, peach, almond, and spice flavors. 3: It can be used in small amounts for hyacinth, carnation, lily of the valley, lilac, rabbit ear flower, ylang ylang, rose, jasmine, sweet bean flower, sunflower, yarrow, new yarrow, etc. Aroma efficacy. Can also be used in Xiangwei, Laurel, Spice, Tobacco. It can also be used as flavor in almond, berry, grape, cherry, peach, plum, cinnamon and other flavors. 4: It is widely used in the preparation of various floral fragrances, especially lilac, jasmine and rose fragrances.

Name: Butyl cinnamate CAS No: 538-65-8 Formula: C13H16O2 Molecular Weight: 204.269 Boiling point: 291.7-313.7 °C(lit.) Density: 0.9-1.1g/mL,20/4oC Flash point: 153.4-174.2°C Refractive index : 20°C1.5420 Appearance: colorless or light yellow transparent liquid with cinnamon like balsam gas, has a bitter taste. Solubility: Soluble under normal temperature and pressure, miscible in ethanol, ethyl ether, chloroform and most of the non-volatile oil, a few do not dissolve in water. Purity:>98% Package specification:200kg/blue barrel Storage: Keep the storage sealed and stored in a cool, dry place, ensuring good ventilation or venting in the workplace. It should be stored separately from oxidants, acids and food chemicals, and should not be mixed. The storage area should be equipped with leakage emergency treatment equipment and suitable containment materials. Usage: Butyl cinnamate is naturally present in kumquat. It has sweet fruit and balsamic scent, similar to spicy spices, creamy amber aroma with cocoa beans and fruity notes. The taste is characterized by aroma and fruity aroma, similar to the sweet taste of red currant. It is often used as a blending agent and modifier for rock rose products and amber-dragon fragrant flavors in fragrance formulations. It can also be well coordinated with oakmoss and sapwood products, patchouli oil, veterinary oil, coumarin, jasmine aldehyde, and nitro musk. Also commonly used in the formulation of oriental fragrance. It can also be used in food flavors such as chocolate, cherry, cocoa, peach, strawberry, and raspberry. Butyl cinnamate is used in perfumes, synthetic indigo, and certain drugs. One major use is in the perfume industry for the manufacture of methyl, ethyl, and benzyl esters.Cinnamic acid is a precursor of the sweetener aspartame, which is enzymatically aminated to phenylalanine. Butyl cinnamate is also a self-inhibiting factor produced by fungal spores to inhibit germination.

Sorbitol less commonly known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.[2] It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.