para-methoxycinnamaldehyde
2-propenal, 3-(4-methoxyphenyl)-
 
Notes:
Isol. from oil of tarragon (Artemisia dracunculus) and other oils. Flavouring ingredient
  • Alfrebro
    • Alfrebro LLC/ Archer Daniels Midland Company
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
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      p-METHOXY-CINNAMALDEHYDE NATURAL
       
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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      Product(s):
      981 para-METHOXY CINNAMIC ALDEHYDE (PMCA) ≥98.0%, Kosher
      SDS
      Widely used in spice fragrances.
      Adds a sweet, cinnamon note to many applications such as spice blends and oral hygiene flavors.
       
       
  • BOC Sciences
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      Product(s):
      1963-36-6 para-Methoxycinnamaldehyde 98.0%
       
  • M&U International
    • M&U International LLC
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      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
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      A0560 para-Methoxy Cinnamic Aldehyde
       
  • Penta International
    • Penta International Corporation
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      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      13-20400 P-METHOXY CINNAMIC ALDEHYDE
      13-20410 P-METHOXY CINNAMIC ALDEHYDE NATURAL
       
  • TCI AMERICA
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      Product(s):
      M1012 4-Methoxycinnamaldehyde >97.0%(GC)
       
Synonyms   Articles   Notes   Search
CAS Number: 1963-36-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 217-807-0
MDL: MFCD00017343
CoE Number: 11919
XlogP3: 1.80 (est)
Molecular Weight: 162.18810000
Formula: C10 H10 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 687  p-methoxycinnamaldehyde
DG SANTE Food Flavourings: 05.118  4-methoxycinnamaldehyde
FEMA Number: 3567 p-methoxycinnamaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1963-36-6 ; P-METHOXYCINNAMALDEHYDE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: yellow crystals (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 44.00 to  45.00 °C. @ 760.00 mm Hg
Boiling Point: 160.00 °C. @ 3.00 mm Hg
Boiling Point: 308.00 to  309.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.001000 mmHg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 230.00 °F. TCC ( 110.00 °C. )
logP (o/w): 1.953 (est)
Soluble in:
 alcohol
 water, 1598 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: spicy
 
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 
 spicy  cinnamon  sweet  cherry  vanilla  floral  
Odor Description:
at 10.00 % in dipropylene glycol. 
spicy cinnamon sweet cherry vanilla floral
 
 spicy  cinnamon  sweet  cherry  candy  vanilla  smoky  
Odor Description:
at 0.50 %.  
Spicy, cinnamon, sweet with a rich pleasant cherry candy note, vanilla and slightly smoky
Mosciano, Gerard P&F 26, No. 2, 40, (2001)
 
 
Flavor Type: cherry
 
 cherry  fleshy  sweet  cinnamyl  aromatic  
Taste Description:
at 3.00 - 20.00 ppm. 
Cherry flesh, sweet, with a cinnamic dry out, slightly aromatic
Mosciano, Gerard P&F 26, No. 2, 40, (2001)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
para-METHOXY CINNAMIC ALDEHYDE (PMCA) ≥98.0%, Kosher
Odor Description: A pleasant cinnamon note that is not overpowering
Widely used in spice fragrances.
Taste Description: spicy
Adds a sweet, cinnamon note to many applications such as spice blends and oral hygiene flavors.
 
Alfrebro
p-METHOXY-CINNAMALDEHYDE NATURAL
Odor Description: Warm, Cinnamon, Anise, Spicy
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Alfrebro
p-METHOXY-CINNAMALDEHYDE NATURAL
Odor: Warm, Cinnamon, Anise, Spicy
Bedoukian Research
para-METHOXY CINNAMIC ALDEHYDE (PMCA)
≥98.0%, Kosher
Odor: A pleasant cinnamon note that is not overpowering
Use: Widely used in spice fragrances.
Flavor: spicy
Adds a sweet, cinnamon note to many applications such as spice blends and oral hygiene flavors.
BOC Sciences
For experimental / research use only.
para-Methoxycinnamaldehyde 98.0%
M&U International
para-Methoxy Cinnamic Aldehyde
Penta International
P-METHOXY CINNAMIC ALDEHYDE NATURAL
Penta International
P-METHOXY CINNAMIC ALDEHYDE
TCI AMERICA
For experimental / research use only.
4-Methoxycinnamaldehyde >97.0%(GC)
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for para-methoxycinnamaldehyde usage levels up to:
  3.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.037 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.01 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
Click here to view publication 11
 average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -4.00000
confectionery froastings: -5.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -5.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: -5.00000
meat products: -2.00000
milk products: -2.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: -5.00000
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: -4.00000
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients. View pdf
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1]
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008)
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 1963-36-6
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 230995
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 3-(4-methoxyphenyl)prop-2-enal
Chemidplus: 0001963366
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References:
 3-(4-methoxyphenyl)prop-2-enal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 1963-36-6
Pubchem (cid): 230995
Pubchem (sid): 135198987
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
Metabolomics Database: Search
KEGG (GenomeNet): C10475
HMDB (The Human Metabolome Database): HMDB32611
FooDB: FDB010552
Export Tariff Code: 2912.49.2600
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
balsamic
balsamic
 benzyl cinnamateFL/FR
 methyl (E)-cinnamateFL/FR
 methyl cinnamateFL/FR
2-phenoxyethyl formateFR
3-phenyl propyl acetateFL/FR
berry
 raspberry ketone methyl etherFL/FR
camphoreous
 butyrophenoneFL/FR
ethereal
 cyclohexyl formateFL/FR
floral
 phenoxyethanolFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl benzoateFR
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl propionateFL/FR
 apple crisp fragranceFR
 benzaldehydeFL/FR
 benzaldehyde / methyl anthranilate schiff's baseFR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cyclohexyl cinnamateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 heptyl isobutyrateFL/FR
3-methyl-2-butenalFL/FR
para-tolualdehydeFL/FR
meta-tolualdehydeFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
herbal
laevo-perillaldehydeFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
nutty
 nutty cyclohexenoneFL/FR
phenolic
2'-hydroxyacetophenoneFL/FR
powdery
para-anisyl acetateFL/FR
spicy
 allspice leaf oilFL/FR
 apple pie fragranceFR
 canella bark oilFR
 cassia bark concreteFR
 cassia bark oil chinaFL/FR
 cassia bark oleoresinFL/FR
 cassia leaf oilFL/FR
(Z)-cinnamaldehydeFL/FR
 cinnamaldehydeFL/FR
(E)-cinnamaldehydeFL/FR
 cinnamaldehyde / methyl anthranilate schiff's baseFR
 cinnamaldehyde ethylene glycol acetalFL/FR
 cinnamon acroleinFL/FR
 cinnamon bark oil (cinnamomum zeylanicum) indiaFL/FR
 cinnamon bark oil ceylonFL/FR
 cinnamon leaf oil ceylonFL/FR
 cinnamon oleoresin ceylonFL/FR
 cinnamyl acetateFL/FR
 cinnamyl isovalerateFL/FR
(E)-cinnamyl nitrileFR
 cinnamyl nitrileFR
isoeugenyl phenyl acetateFL/FR
 gingerbread fragranceFR
para-methoxy-alpha-methyl cinnamaldehydeFL/FR
ortho-methoxycinnamaldehydeFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
para-methyl cinnamaldehydeFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl eugenolFR
 methyl heptadienoneFL/FR
alpha-methyl-(E)-cinnamaldehydeFL/FR
 myrtenalFL/FR
woody
 cyperus root oil (cyperus scariosus)FR
 
For Flavor
 
No flavor group found for these
para-anisyl propionateFL/FR
 butyrophenoneFL/FR
4-ethoxy-3-anisaldehydeFL
 ethyl 2-phenyl-3-furoateFL
2-furfurylidene butyraldehydeFL
para-methoxy-alpha-methyl cinnamaldehydeFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
 methyl (E)-cinnamateFL/FR
para-methyl cinnamaldehydeFL/FR
 methyl furfuracrylateFL
 phenoxyethanolFL/FR
aromatic
laevo-perillaldehydeFL/FR
balsamic
3-phenyl propyl acetateFL/FR
berry
 heptyl isobutyrateFL/FR
 raspberry ketone methyl etherFL/FR
bitter
 campari flavorFL
creamy
 dihydrocoumarinFL
ethereal
 allyl 2-ethyl butyrateFL/FR
fatty
(E,E)-2,4-heptadienalFL
 allyl isovalerateFL/FR
bitter almond oilFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl butyrateFL/FR
para-anisyl acetateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 bread thiopheneFL/FR
 cherry oxyacetateFL/FR
 cherry pentenoateFL/FR
 cherry propanolFL/FR
 cinnamyl isovalerateFL/FR
 cyclohexyl cinnamateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
3-methyl-2-butenalFL/FR
meta-tolualdehydeFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
green
 cyclohexyl formateFL/FR
 methyl heptadienoneFL/FR
minty
(1R)-(-)-myrtenalFL
 myrtenalFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
2'-hydroxyacetophenoneFL/FR
nutty
 furfural acetoneFL
 nutty cyclohexenoneFL/FR
powdery
 powdery ketoneFL
spicy
 allspice leaf oilFL/FR
 benzyl cinnamateFL/FR
 benzylidene acetoneFL
 cassia bark oil chinaFL/FR
 cassia bark oleoresinFL/FR
 cassia leaf oilFL/FR
(Z)-cinnamaldehydeFL/FR
(E)-cinnamaldehydeFL/FR
 cinnamaldehydeFL/FR
 cinnamaldehyde ethylene glycol acetalFL/FR
 cinnamon acroleinFL/FR
 cinnamon bark oil (cinnamomum zeylanicum) indiaFL/FR
 cinnamon bark oil ceylonFL/FR
 cinnamon leaf oil ceylonFL/FR
 cinnamon oleoresin ceylonFL/FR
 cinnamyl acetateFL/FR
isoeugenyl phenyl acetateFL/FR
ortho-methoxycinnamaldehydeFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
alpha-methyl-(E)-cinnamaldehydeFL/FR
para-tolualdehydeFL/FR
 
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Potential Uses:
 cassiaFR
 cherryFR
 cinnamonFR
 floralFR
 honeyFR
 licorice red licoriceFL
 mapleFR
 spiceFR
 tobaccoFR
 vanillaFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 anise star anise
Search Trop  Picture
 anise star anise plant
Search Trop  Picture
 basil flower oil
Search Trop  Picture
 potato baked potato
Search Trop  Picture
 potato tuber
Search Trop  Picture
 tarragon leaf oil
Search Trop  Picture
 tarragon oil
Search Trop  Picture
 tarragon seed
Search Trop  Picture
 tarragon seed oil
Search Trop  Picture
 tarragon shoot
Search Trop  Picture
 tarragon shoot oil
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
p-methoxy cinnamic aldehyde (PMCA)
p-methoxy cinnamic aldehyde natural
p-methoxy-cinnamaldehyde
4-methoxycinnamaldehyde
p-methoxycinnamaldehyde
p-methoxycinnamic aldehyde
para-methoxycinnamic aldehyde
3-(4-methoxyphenyl)-2-propenal
3-(4-methoxyphenyl)acrylaldehyde
3-(4-methoxyphenyl)prop-2-enal
p-methxoy cinnamic aldehyde
2-propenal, 3-(4-methoxyphenyl)-
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: The chemical nature of phenolic compounds determines their toxicity and induces distinct physiological responses in Saccharomyces cerevisiae in lignocellulose hydrolysates.
PubMed: Preventive effect of cinnamon essential oil on lipid oxidation of vegetable oil.
PubMed: Downregulation of melanocyte-specific facultative melanogenesis by 4-hydroxy-3-methoxycinnamaldehyde acting as a cAMP antagonist.
PubMed: Chemical constituents of Allophylus longipes.
PubMed: 5-formylfurfuryl esters from Duabanga grandiflora.
PubMed: Pressurized liquid extraction and GC-MS analysis for simultaneous determination of seven components in Cinnamomum cassia and the effect of sample preparation.
PubMed: 4-Methoxycinnamaldehyde inhibited human respiratory syncytial virus in a human larynx carcinoma cell line.
PubMed: Lignans and anthraquinones from the fruits of Morinda citrifolia.
PubMed: Nematicidal Activity of Cassia and Cinnamon Oil Compounds and Related Compounds toward Bursaphelenchus xylophilus (Nematoda: Parasitaphelenchidae).
PubMed: Orientation disruption of Diabrotica virgifera virgifera in maize by a liquid MCA formulation released from paper squares in the Banat region of Serbia and Montenegro.
PubMed: Distribution patterns of MCA-coated granules aerially applied to corn fields of Southern Hungary between 2000 and 2002.
PubMed: Distribution of MCA-coated grits in maize fields after high wheel tractor application for disrupting orientation of Diabrotica virgifera virgifera LeConte.
PubMed: Comparison of adult corn rootworm (Coleoptera: Chrysomelidae) sampling methods.
PubMed: Single and blended maize volatiles as attractants for diabroticite corn rootworm beetles.
PubMed: A combinatorial chemistry approach to new materials for non-linear optics. II. 4-(Dimethylamino)cinnamaldehyde and a molecular complex of 4-methoxycinnamaldehyde with 2,4-dinitroaniline
PubMed: Extent of incorporation of hydroxycinnamaldehydes into lignin in cinnamyl alcohol dehydrogenase-downregulated plants.
PubMed: Vinyl benzenes as dienes in mild solid-phase Diels-Alder reactions
PubMed: Corn volatiles as attractants for northern and western corn rootworm beetles (Coleoptera: Chrysomelidae:Diabrotica spp.).
PubMed: Indole as an olfactory synergist for volatile kairomones for diabroticite beetles.
PubMed: Evolution of diabroticite rootworm beetle (Chrysomelidae) receptors for Cucurbita blossom volatiles.
PubMed: Cinnamyl derivatives and monoterpenoids as nonspecific ovipositional deterrents of the onion fly.
PubMed: Metabolism of the cinnamon constituent o-methoxycinnamaldehyde in the rat.
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