FlavScents AInsights Entry: 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 the FL number 05.015 and CoE number 131. The molecular formula of cinnamaldehyde is C9H8O, with a molecular weight of 132.16 g/mol. Structurally, cinnamaldehyde is characterized by an aldehyde group attached to a phenyl ring via a propenyl chain, which contributes to its distinctive spicy and sweet odor reminiscent of cinnamon.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamaldehyde is renowned for its warm, spicy, and sweet aroma, closely resembling that of cinnamon bark. It is a potent odorant with a high intensity and excellent diffusion properties. The compound is often used as an impact note in both flavor and fragrance formulations, providing a characteristic cinnamon scent. While specific taste and odor thresholds are not universally documented, cinnamaldehyde is known for its strong sensory impact even at low concentrations, making it a valuable component in creating realistic cinnamon profiles.

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 constituent responsible for the characteristic aroma of cinnamon. The compound is biosynthesized in plants via the shikimate pathway, where phenylalanine is converted into cinnamic acid, which is subsequently reduced to cinnamaldehyde. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, provided it is derived from these botanical origins.

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

4. Use in Flavors

Cinnamaldehyde is extensively used in flavor applications, particularly in bakery products, confectionery, and beverages, where it imparts a warm, spicy cinnamon flavor. It serves as both an impact note and a background enhancer in flavor systems. Typical use levels in finished food products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. Cinnamaldehyde is relatively stable under heat and acidic conditions, but it may oxidize over time, necessitating careful formulation and storage considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamaldehyde is used across various fragrance families, including oriental and spicy compositions. It acts as a modifier and impact note, contributing to the warmth and complexity of the fragrance. Typical concentration ranges in perfumes and personal care products vary, often between 0.1% and 1%, depending on the desired olfactory profile. Cinnamaldehyde is a volatile compound, primarily contributing to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Cinnamaldehyde is generally recognized as safe (GRAS) for flavor use by FEMA in the United States. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 05.015. Post-Brexit, the United Kingdom aligns with EU regulations, maintaining similar approvals. In Asia, cinnamaldehyde is accepted in countries like Japan and China, though specific regulatory details may vary. In Latin America, including Brazil and MERCOSUR countries, cinnamaldehyde is typically permitted, but formulators should verify local regulations for specific applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamaldehyde's safety profile varies with exposure routes. Orally, it has a high margin of safety when used within recommended levels, with an acceptable daily intake (ADI) established by JECFA. Dermal exposure in fragrances can cause irritation or sensitization in sensitive individuals, leading to its regulation by IFRA, which sets concentration limits in leave-on products. Inhalation exposure is generally considered safe at typical fragrance concentrations, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamaldehyde is valued for its potent cinnamon aroma and flavor, making it indispensable in both flavor and fragrance formulations. It synergizes well with other spicy and sweet notes, enhancing the overall sensory profile. Formulators should be cautious of its strong impact, as overuse can lead to overpowering or harsh notes. It is often underutilized in complex blends where its full potential as a modifier can be realized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamaldehyde is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, though some regional regulatory nuances may exist. Known data gaps are minimal, primarily related to specific sensory thresholds, which are often inferred from industry experience.

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

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 2026-02-13 09:32:11 GMT (p2)