Name | 4-Dimethylaminocinnamaldehyde |
Synonyms | 4-Dimethylaminociamaldehyde 4-DIMETHYLAMINOCINNAMALDEHYDE p-Dimethylaminocinnamaldehyde 4-Dimethylaminocinnamaldehyde 4-(Dimethylamino)cinnamaldehyde 4-(N,N-DIMETHYLAMINO)CINNAMALDEHYDE 3-[4-(dimethylamino)phenyl]prop-2-enal 4-(DIMETHYLAMINO)-CINNAMALDEHYDE REAGENT (2E)-3-[4-(dimethylamino)phenyl]prop-2-enal 3-[4-(Dimethylamino)phenyl]acrylaldehyde3-[4-(Dimethylamino)phenyl]-2-propenal 3-[4-(Dimethylamino)phenyl]prop-2-enal, N,N-Dimethyl-4-(3-oxoprop-1-en-1-yl)aniline |
CAS | 6203-18-5 |
EINECS | 228-267-0 |
InChI | InChI=1/C11H13NO/c1-12(2)11-7-5-10(6-8-11)4-3-9-13/h3-9H,1-2H3/b4-3+ |
InChIKey | RUKJCCIJLIMGEP-ONEGZZNKSA-N |
Molecular Formula | C11H13NO |
Molar Mass | 175.23 |
Density | 1.0582 (rough estimate) |
Melting Point | 138-140°C(lit.) |
Boling Point | 306.53°C (rough estimate) |
Flash Point | 131.2°C |
Solubility | dioxane: 50mg/mL, clear |
Vapor Presure | 0.000184mmHg at 25°C |
Appearance | Powder |
Color | Yellow to orange |
BRN | 972369 |
pKa | 4.59±0.24(Predicted) |
Storage Condition | -20°C |
Stability | Stable. Incompatible with strong oxidizing agents, strong bases. |
Sensitive | Air & Light Sensitive |
Refractive Index | 1.5260 (estimate) |
MDL | MFCD00007002 |
Use | Reagents for the detection of apotryptophanase (apotryptophanase) and tryptophanase (tryptophanase) |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36 - Wear suitable protective clothing. |
UN IDs | UN 1789 8/PG 3 |
WGK Germany | 3 |
FLUKA BRAND F CODES | 8-10-23 |
TSCA | Yes |
HS Code | 29124990 |
Reference Show more | 1. Li, Na, Lin, Ting, Liang, Yanying, et al. Effects of different harvest time on aroma components of agreline wine and distilled liquor [J]. Food Science, 2018, 39(2):215-221. 2. Zhang Yafei, Yao Yao, Du Lin xiaao, etc. Quality Analysis and optimal harvest time of wine grape Cabernet Sauvignon in Xinjiang based on principal component analysis [J]. Science and Technology of food industry, 2020, v.41;No.442(02):233-238. 3. Zhang Yafei, du Zhancheng, Yao Yao, et al. Quality changes during ripening period and prediction of optimal harvest time of Sella grape from three producing areas in Xinjiang [J]. China Brewing, 2019, 038(011):80-84. 4. Peng Cheng-Hai, Chen Sheng-Fang, Shi Hao-qing, et al. Study on antioxidation and hypoglycemic effect of ethanol extracts from flowers of momordica grosvenori [J]. Food Science and Technology, 2019, v.44;No.336(10):252-256. 5. Sha jin, Chen Jiao, Li Chao, Tang Wei, Wei Yichao, Chen Shengfang. Biological activity of Ethanol extracts from Nostoc flagelliforme [J]. Food industry, 2020,41(12):51-54. 6. [IF = 2.863] Chao Li et al."Extraction and purification of total flavonoids from Eupatorium lindlemanum DC. and evaluation of their anti-oxidant and enzyme activities." Food Sci Nutr. 2021 May;9(5):2349-2363 |
NIST chemical information | information provided by: webbook.nist.gov (external link) |
EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
Use | detection of apotrypephase and tryptophanase |