cinnamic aldehyde


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cinnamic aldehyde

[sə′nam·ik ′al·də‚hīd]
(organic chemistry)
C6H5CH:CHCHO A yellow oil with a cinnamon odor, sweet taste, and a boiling point of 248°C; used in flavors and perfumes.
References in periodicals archive ?
Tenders are invited for Procurement of Alpha amyl Cinnamic Aldehyde
Researchers at the University of Georgia determined the activity of cinnamic aldehyde when it is exposed to high temperatures.
Shortly thereafter, his early lab experiments with highly potentized cinnamic aldehyde and coumarin (a variety of cinnamon) proved capable of immunizing chicken embryos from Newcastle disease virus and later was found to be effective against avian flu H9, Sendai virus, and herpes simplex 1.
In order to better understand the conditions that may affect the antimicrobial activity of plant-derived phenolics, researchers at the University of Georgia determined the activity of cinnamic aldehyde when it is exposed to high temperatures.
Researchers used a water extract of the herb standardised to contain specific levels of trans-cinnamic acid and cinnamic aldehyde.
Patch testing elicited positive reactions to balsam of Peru (a fragrance as well as a flavoring agent put in cola drinks that cross-reacts with orange juice) and cinnamic aldehyde.