Polarized Light Microscopy Digital Image Gallery

Dimethoxyhydroxycinnamic Acid

Cinnamic acid is derived from the amino acid phenylalanine and may be extracted from plants for use or synthesized in the laboratory. The substance is perhaps best known as the phenolic compound that gives cinnamon oil its characteristic taste and smell. However, cinnamic acid and its derivatives can also be found in wine, where it contributes to the distinctive bouquet and color of various vintages. The presence of these substances in wine results from the grapes utilized to make the drink, since cinnamic acid derivatives are important metabolic building blocks in higher plants, facilitating the production of lignins.


© 1995-2013 by Michael W. Davidson and The Florida State University. All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
This website is maintained by our
Graphics & Web Programming Team
in collaboration with Optical Microscopy at the
National High Magnetic Field Laboratory.
Last modification: Thursday, Nov 20, 2003 at 03:51 PM
Access Count Since November 20, 2003: 5747
Microscopes provided by:
Visit the Nikon website. Visit the Olympus Microscopy Resource Center website.