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http://onlinelibrary.wiley.com/ Cinnamic acid, Cinnamaldehyde, and Cinnamyl Alcohol. Eilerman, Robert G. (Givaudon-Roure Corp.). The earliest references to cinnamic acid, cinnamaldehyde, and cinnamyl alcohol are associated with their isolation and identification as odor-producing constituents in a variety of botanical extracts. Widespread use of cinnamic derivatives, principally in flavor and fragrance compositions, has resulted in the development of straightforward methods for the production of their synthetic equivalents. Commercial processes have focused on condensation reactions between benzaldehyde and a number of active methylene compounds for assembly of the requisite carbon skeleton. The presence of a disubstituted carbon-carbon double bond in the side chain of these chemicals gives rise to the existence of two distinct stereoisomers, referred to as the cis (Z) and trans (E) isomers. http://www.chemicalland21.com/ Flavouring Substances Chemical Group 22 - Aryl-substituted primary alcohol/aldehyde/acid/ester/acetal derivatives, including unsaturated ones. |