This paper summarises the occurrence in foods and beverages of the cinnamic acids, their associated conjugates and transformation products. Quantitative data are lacking for some commodities known to contain them, but it is clear that for many people coffee will be the major source. The daily dietar
The absorption and metabolism of methyl cinnamate
β Scribed by I.M.S. Fahelbum; Sybil P. James
- Publisher
- Elsevier Science
- Year
- 1977
- Tongue
- English
- Weight
- 536 KB
- Volume
- 7
- Category
- Article
- ISSN
- 0300-483X
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Cinnamic acid is a compound of low toxicity, but its molecular structure and the known toxicity of similar molecules, such as styrene, have brought it to the toxicologist's attention. Commercially, its use is permitted as flavouring and it is ubiquitous in products containing cinnamon oil and to a l
## Abstract The Raman and infrared spectra of methyl __trans__βcinnamate were measured as a function of temperature in the liquid and solid phases. The temperature dependence of the band intensities established the presence of two conformers in the liquid phase (the __sβcis__ and __sβtrans__ forms,