AInsights Entry for Cinnamaldehyde (CAS: 104-55-2)

1. Identity & Chemical Information

Cinnamaldehyde, also known as cinnamic aldehyde, is a key compound in the flavor and fragrance industry. Its IUPAC name is (E)-3-phenylprop-2-enal. The CAS number for cinnamaldehyde is 104-55-2, and it is recognized by FEMA with the number 2286. Other identifiers include FL number 05.015 and CoE number 206. The molecular formula of cinnamaldehyde is C9H8O, with a molecular weight of 132.16 g/mol. Structurally, cinnamaldehyde is characterized by an aldehyde functional group attached to a phenyl group via a propenyl chain. This structure is crucial for its distinctive spicy, cinnamon-like odor, which is highly valued in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamaldehyde is renowned for its warm, spicy, and sweet aroma reminiscent of cinnamon bark. It is a potent odorant with a high intensity and excellent diffusion properties. The compound is often described as having a sweet, woody, and balsamic undertone, contributing to its complexity. In terms of taste, cinnamaldehyde imparts a sweet, spicy, and slightly pungent flavor. The odor threshold for cinnamaldehyde is relatively low, making it an effective impact note in formulations. It is typically used to provide a characteristic cinnamon note, either as a primary impact or as a background modifier to enhance the realism of spice blends.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamaldehyde is naturally found in the bark of cinnamon trees, particularly Cinnamomum verum and Cinnamomum cassia. It is the primary component responsible for the characteristic aroma of cinnamon. The compound is biosynthesized in plants through the shikimate pathway, where phenylalanine is converted to cinnamic acid, which is then reduced to cinnamaldehyde. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, provided it is extracted through approved methods.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Cinnamaldehyde is extensively used in flavor formulations, particularly in spice blends, bakery products, confectionery, and beverages. It serves as a primary flavoring agent in cinnamon-flavored products and as a modifier to enhance the warmth and complexity of other spice notes. Typical use levels in food and beverages range from 10 to 100 ppm, with higher concentrations used in products where a strong cinnamon character is desired. Cinnamaldehyde is generally stable under heat and acidic conditions, but it may oxidize over time, leading to a loss of potency.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamaldehyde is used in various fragrance families, including oriental, spicy, and gourmand. It acts as an impact note, providing warmth and sweetness to compositions. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity. Cinnamaldehyde is a volatile compound, contributing primarily to the top and middle notes of a fragrance. Its ability to blend well with other spicy and woody notes makes it a versatile ingredient in fragrance design.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cinnamaldehyde is recognized as Generally Recognized As Safe (GRAS) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 05.015. The United Kingdom follows similar regulations post-Brexit. In Asia, cinnamaldehyde is permitted in Japan and China, with specific use levels defined by local authorities. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations allowing its use in food and fragrances. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamaldehyde's safety profile is well-documented, with an acceptable daily intake (ADI) established by JECFA. For oral exposure, it is considered safe at typical use levels in food. Dermal exposure in fragrances may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines to minimize risk. Inhalation exposure is generally low risk due to its volatility, but occupational exposure should be managed with appropriate ventilation. The risk profiles for food and fragrance applications are similar, with dermal considerations being more prominent in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamaldehyde is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice and woody notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering or harsh profile, and underuse, which may result in a lack of desired impact. Formulators should balance cinnamaldehyde with complementary notes to achieve the desired sensory effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamaldehyde is well-established, with comprehensive studies supporting its sensory and safety profiles. Industry practices are well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information being consistent across authoritative sources.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-05-13 12:40:52 GMT (p2)