AFCDB: (E)-3-Phenyl-2-propenal (FDB008782)

Record Information

Version

1.0

Creation date

2010-04-08 22:08:15 UTC

Update date

2019-08-01 18:42:31 UTC

Primary ID

FDB008782

Secondary Accession Numbers

Not Available

Chemical Information

FooDB Name

(E)-3-Phenyl-2-propenal

Description

Constituent of cinnamon and cassia oils. It is used in perfumery and flavour industries Cinnamaldehyde is the organic compound that gives cinnamon its flavor and odor. This pale yellow viscous liquid occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum. The essential oil of cinnamon bark is about 90% cinnamaldehyde. (E)-3-Phenyl-2-propenal is found in many foods, some of which are prickly pear, plains prickly pear, garland chrysanthemum, and horned melon.

CAS Number

14371-10-9

Structure

MOL SDF PDB SMILES InChI

Synonyms

Predicted Properties

Not Available

Chemical Formula

C9H8O

IUPAC name

InChI Identifier

InChI=1S/C9H8O/c10-8-4-7-9-5-2-1-3-6-9/h1-8H/b7-4+

InChI Key

KJPRLNWUNMBNBZ-QPJJXVBHSA-N

Isomeric SMILES

[H]C(=O)\C=C\C1=CC=CC=C1

Average Molecular Weight

132.1592

Monoisotopic Molecular Weight

132.057514878

Classification

Description

Belongs to the class of organic compounds known as cinnamaldehydes. These are organic aromatic compounds containing a cinnamlaldehyde moiety, consisting of a benzene and an aldehyde group to form 3-phenylprop-2-enal.

Kingdom

Organic compounds

Super Class

Phenylpropanoids and polyketides

Class

Cinnamaldehydes

Sub Class

Not Available

Direct Parent

Cinnamaldehydes

Alternative Parents

Substituents

Cinnamaldehyde
Styrene
Benzenoid
Monocyclic benzene moiety
Enal
Alpha,beta-unsaturated aldehyde
Organic oxygen compound
Organic oxide
Hydrocarbon derivative
Organooxygen compound
Carbonyl group
Aldehyde
Aromatic homomonocyclic compound

Molecular Framework

Aromatic homomonocyclic compounds

External Descriptors

cinnamaldehydes (CHEBI:16731 )
Monolignols (C00903 )

Ontology

No ontology term

Physico-Chemical Properties

Physico-Chemical Properties - Experimental

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Property	Value	Reference
Boiling Point	Bp20 130°	DFC
Charge	Not Available
Density	d204 1.05	DFC
Experimental logP	1.90	HANSCH,C ET AL. (1995)
Experimental pKa	Not Available
Experimental Water Solubility	Not Available
Isoelectric point	Not Available
Mass Composition	C 81.79%; H 6.10%; O 12.11%	DFC
Melting Point	Fp -7.5°	DFC
Optical Rotation	Not Available

Showing 1 to 10 of 14 entries

Spectra

EI-MS/GC-MS

Not Available

MS/MS

Not Available

NMR

Not Available

External Links

ChemSpider ID

Not Available

ChEMBL ID

Not Available

KEGG Compound ID

Not Available

Pubchem Compound ID

Not Available

Pubchem Substance ID

Not Available

ChEBI ID

Not Available

Phenol-Explorer ID

Not Available

DrugBank ID

Not Available

HMDB ID

Not Available

CRC / DFC (Dictionary of Food Compounds) ID

DXH04-W:DXH05-X

EAFUS ID

Not Available

Dr. Duke ID

(E)-CINNAMALDEHYDE|TRANS-CINNAMALDEHYDE

BIGG ID

Not Available

KNApSAcK ID

C00035187

HET ID

Not Available

Food Biomarker Ontology

Not Available

VMH ID

Not Available

Flavornet ID

14371-10-9

GoodScent ID

rw1092691

SuperScent ID

Not Available

Wikipedia ID

Cinnamaldehyde

Phenol-Explorer Metabolite ID

Not Available

Duplicate IDS

Not Available

Old DFC IDS

Not Available

Associated Foods

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Food	Content Range	Average	Reference

Barley	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Broccoli	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Carrot	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Common pea	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Cucumber	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Dill	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Eggplant	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Garden onion	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Garden tomato	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis
Garlic	Expected but not quantified	Not Available	Inferred by geno/metabolomic analysis

Showing 1 to 10 of 37 entries

Biological Effects and Interactions

Health Effects / Bioactivities

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Descriptor	ID	Definition	Reference
allelochemic			DUKE
anti feedant			DUKE
anti mutagenic			DUKE
cancer preventive	35610	A substance that inhibits or prevents the proliferation of neoplasms.	DUKE
flavor	48318	A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.	DUKE
pesticide	25944	Strictly, a substance intended to kill pests. In common usage, any substance used for controlling, preventing, or destroying animal, microbiological or plant pests.	DUKE
sweetener	50505	Substance that sweeten food, beverages, medications, etc.	DUKE

Showing 1 to 7 of 7 entries

Enzymes

Not Available

Pathways

Not Available

Metabolism

Not Available

Biosynthesis

Not Available

Organoleptic Properties

Flavours

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Flavor	Citations
candy	The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
cinnamon	Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0 The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
paint	Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
red hots	The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
spice	The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
sweet	The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
warm	The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.

Showing 1 to 7 of 7 entries

Files

MSDS

Not Available

References

Synthesis Reference

Not Available

General Reference

Not Available

Content Reference

— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).

(E)-3-Phenyl-2-propenal (FDB008782)

Structure for FDB008782 ((E)-3-Phenyl-2-propenal)