Uses and effects of cinnamic acid (in flavors and fragrances)

1. To prepare apples and cherries, it can be used as apple flavor, cherry flavor, fruit flavor, and floral flavor.

2. It can be used as an aromatic mixture in soaps, shampoos, washing powders, and daily cosmetics.

3. It has the effect of inhibiting the formation of black tyrosinase, has a certain shielding effect on ultraviolet rays, can make brown spots lighter or even disappear, and is one of the essential ingredients in high-end sunscreens.

4. Cinnamic acid itself is a kind of fragrance with a good fragrance-preserving effect. It is usually used as a fragrance raw material to make the fragrance of the main fragrance more fragrant and volatile. Various esters of cinnamic acid (such as A, B, C, D, etc.) can be used as fixatives for beverages, cold drinks, candies, alcoholic beverages and other foods.

In food additives

1. Cinnamic acid is synthesized into L-phenylalanine by microbial enzyme method. L-phenylalanine is the main raw material of the important food additive-sweet aspartame.

2. Unilever of the United Kingdom has obtained the World Intellectual Property Organization patent PCTInt. Appl. Wo0187, 080 (2001, 11.22). The article introduces the composition of cinnamic acid and pasteurization aids, which has strong bactericidal and antiseptic effects.

3. Cinnamic acid is also a component of capsaicin synthase-cinnamic acid hydrolase. It can be used to cultivate high-yield capsaicin content pepper varieties through genetic modification, which will greatly improve the quality of peppers and thus effectively promote the industrialization of peppers.

4. The use of cinnamic acid to prevent mildew, antiseptic and sterilize can be applied to the preservation and preservation of grains, vegetables and fruits.

5. It can also be used in wine to make it bright in color.

6. Cinnamic acid has a strong excitatory effect and can be widely added directly to all foods.