A chemical group or radical (C₆H₅-CH=CH-CH₂-) derived from cinnamic acid, found in cinnamon and related plants.
From cinnam- (relating to cinnamon) + -yl (a chemistry suffix denoting a hydrocarbon radical). Created in the 19th century as chemists began isolating and naming organic compounds.
The cinnamyl group is the molecular 'fingerprint' of cinnamon—once chemists isolated it, they could create cinnamon-like flavors synthetically and understand why the spice has its distinctive taste.
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