Classification Term: 2031
Cinnamic acid esters (ontology term: CHEMONTID:0003480)
Compound containing an ester derivative of cinnamic acid." []
found 33 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Cinnamic acids and derivatives
Child Taxonomies: C-cinnamoyl glycosides, O-cinnamoyl glycosides
(E)-methyl ester 3-phenyl-2-propenoic acid
Flavouring compound [Flavornet] Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway[1]. Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway[1]. Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway[1].
Ethyl cinnamate
Occurs in storaxand is also present in many fruits, e.g. cherry, American cranberry, pineapple, blackberry and passion fruit. Ethyl cinnamate is found in many foods, some of which are corn, tarragon, tamarind, and ceylon cinnamon. Ethyl cinnamate is an alkyl cinnamate and an ethyl ester. Ethyl cinnamate is a natural product found in Hedychium spicatum, Cinnamomum verum, and other organisms with data available. Ethyl cinnamate is found in ceylan cinnamon. Ethyl cinnamate occurs in storax. Also present in many fruits, e.g. cherry, American cranberry, pineapple, blackberry and passion fruit. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2]. Ethyl cinnamate is a fragrance ingredient used in many fragrance compounds. Ethyl cinnamate is a food flavor and additive for cosmetic products. Ethyl cinnamate is also an excellent clearing reagent for mammalian tissues[1][2].
Propyl cinnamate
Propyl cinnamate is a flavouring ingredient. Flavouring ingredient
Ethyl trans-p-methoxycinnamate
Ethyl trans-p-methoxycinnamate is found in fats and oils. Ethyl trans-p-methoxycinnamate is a major constituent of oil of Kaempferia galanga (galangal (E)-Ethyl p-methoxycinnamate is a natural product found in Kaempferia galangal with anti-inflammatory, anti-neoplastic and anti-microbial effects. (E)-Ethyl p-methoxycinnamate inhibits COX-1 and COX-2 in vitro with IC50s of 1.12 and 0.83 μM, respectively[1]. (E)-Ethyl p-methoxycinnamate is a natural product found in Kaempferia galangal with anti-inflammatory, anti-neoplastic and anti-microbial effects. (E)-Ethyl p-methoxycinnamate inhibits COX-1 and COX-2 in vitro with IC50s of 1.12 and 0.83 μM, respectively[1].
Benzyl cinnamate
Benzyl cinnamate is found in cumin. Benzyl cinnamate is isolated from various plant species. Benzyl cinnamate is present in Sumatra and Penang benzoin, Peru and tolu balsams, main constituent of copaiba balsam. Benzyl cinnamate is a flavouring agent. Benzyl cinnamate is isolated from various plant spp.. It is found in Sumatra and Penang benzoin, Peru and tolu balsams, main constituent of copaiba balsam. Can be used as a flavouring agent. Benzyl cinnamate, occurs in Balsam of Peru and Tolu balsam, in Sumatra and Penang benzoin, and as the main constituent of copaiba balsam, is used in heavy oriental perfumes and as a fixative[1]. Benzyl cinnamate, occurs in Balsam of Peru and Tolu balsam, in Sumatra and Penang benzoin, and as the main constituent of copaiba balsam, is used in heavy oriental perfumes and as a fixative[1].
Methyl cinnamate
Methyl cinnamate is found in ceylan cinnamon. Methyl cinnamate occurs in essential oils e.g. from Ocimum and Alpinia species Also present in various fruits, e.g. guava, feijoa, strawberry. Methyl cinnamate is a flavouring agent.Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants, including in fruits, like strawberry, and some culinary spices, such as Sichuan pepper and some varieties of basil. Eucalyptus olida has the highest known concentrations of methyl cinnamate (98\\\\\%) with a 2-6\\\\\% fresh weight yield in the leaf and twigs. Occurs in essential oils e.g. from Ocimum and Alpinia subspecies Also present in various fruits, e.g. guava, feijoa, strawberry. Flavouring agent Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway[1]. Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway[1]. Methyl cinnamate (Methyl 3-phenylpropenoate), an active component of Zanthoxylum armatum, is a widely used natural flavor compound. Methyl cinnamate (Methyl 3-phenylpropenoate) possesses antimicrobial activity and is a tyrosinase inhibitor that can prevent food browning. Methyl cinnamate (Methyl 3-phenylpropenoate) has antiadipogenic activity through mechanisms mediated, in part, by the CaMKK2-AMPK signaling pathway[1].
Octyl 4-methoxycinnamic acid
Octyl 4-methoxycinnamic acid belongs to the class of organic compounds known as cinnamic acid esters. These are compound containing an ester derivative of cinnamic acid.
3-Phenylpropyl cinnamate
3-Phenylpropyl cinnamate is a flavouring ingredient. Flavouring ingredient
2-Phenylethyl 3-phenyl-2-propenoate
2-Phenylethyl 3-phenyl-2-propenoate is a food flavour. It is isolated from the buds of Populus balsamifera (balsam poplar Food flavour. Isolated from the buds of Populus balsamifera (balsam poplar)
Cinnamyl cinnamate
Cinnamyl cinnamate occurs in storax and Peruvian balsam. Cinnamyl cinnamate is a flavouring agent. Occurs in storax and Peruvian balsam. Flavouring agent
Methyl cis-p-coumarate 3-(3,7-dimethyl-2,6-octadienyl)
Methyl cis-p-coumarate 3-(3,7-dimethyl-2,6-octadienyl) is a constituent of Boronia megastigma (brown boronia). Constituent of Boronia megastigma (brown boronia)
b-D-fructosyl-a-D-(6-O-(E))-feruloylglucoside
b-D-fructosyl-a-D-(6-O-(E))-feruloylglucoside is a polyphenol compound found in foods of plant origin (PMID: 20428313)
Methyl trans-p-methoxycinnamate
Methyl trans-p-methoxycinnamate is found in herbs and spices. Methyl trans-p-methoxycinnamate is isolated from Kaempferia galanga (galangal
2-Hydroxy-3-methyl-4H-pyran-4-one O-(6E-cinnamoyl-b-D-glucoside)
2-Hydroxy-3-methyl-4H-pyran-4-one O-(6E-cinnamoyl-b-D-glucoside) is found in green vegetables. 2-Hydroxy-3-methyl-4H-pyran-4-one O-(6E-cinnamoyl-b-D-glucoside) is a constituent of the shoots of Silene vulgaris (bladder campion). Constituent of the shoots of Silene vulgaris (bladder campion). 2-Hydroxy-3-methyl-4H-pyran-4-one O-(6E-cinnamoyl-b-D-glucoside) is found in green vegetables.
Butyl cinnamate
Butyl cinnamate is a flavouring ingredient. Flavouring ingredient
Linalyl cinnamate
Linalyl cinnamate is used in perfumery and food flavourin
Tetrahydrofurfuryl cinnamate
Tetrahydrofurfuryl cinnamate is a flavouring agent with sweet vinous odou Flavouring agent with sweet vinous odour
Furcelleran
Furcelleran is an emulsifier, stabiliser, thickening agent. Furcelleran salts prepd. by increasing the concentration of the naturally occurring cations (ammonium, calcium, potassium or sodium) have similar utility. Emulsifier, stabiliser, thickening agent. Furcelleran salts prepd. by increasing the concentration of the naturally occurring cations (ammonium, calcium, potassium or sodium) have similar utility
Isopropyl cinnamate
Isopropyl cinnamate is a flavouring ingredient. Flavouring ingredient
Isobutyl cinnamate
Isobutyl cinnamate is a flavouring ingredient. Flavouring ingredient
Isoamyl cinnamate
Isoamyl cinnamate is a flavouring ingredient. Flavouring ingredient
Heptyl cinnamate
Heptyl cinnamate is a flavouring ingredient. Flavouring ingredient
Cyclohexyl cinnamate
Cyclohexyl cinnamate is a flavouring ingredient. Flavouring ingredient
alpha-Terpinyl cinnamate
alpha-Terpinyl cinnamate is a flavouring ingredient with a heavy, fruity, somewhat spicy taste. Flavouring ingredient with a heavy, fruity, somewhat spicy taste
Allyl cinnamate
Allyl cinnamate is a flavouring agent. Flavouring agent
