FlavScents AInsights Entry: Cinnamic Acid (CAS: 621-82-9)

1. Identity & Chemical Information

Cinnamic acid, also known as 3-phenylprop-2-enoic acid, is a white crystalline compound with the CAS number 621-82-9. It is recognized by its IUPAC name and has a molecular formula of C9H8O2, with a molecular weight of 148.16 g/mol. Cinnamic acid is characterized by its phenyl group attached to an acrylic acid moiety, which contributes to its distinct odor profile. The presence of the carboxylic acid group is significant for its reactivity and solubility properties. While a specific FEMA number is not assigned, cinnamic acid is well-documented in flavor and fragrance databases.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamic acid is known for its mild, sweet, and balsamic odor, reminiscent of cinnamon and honey. It is often described as having a warm, spicy character with moderate intensity and diffusion. The compound is primarily used as a background note to enhance the realism of flavor profiles, providing a subtle yet persistent aroma. While specific taste and odor thresholds are not widely reported, cinnamic acid is typically used in low concentrations to avoid overpowering other components in a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamic acid naturally occurs in a variety of plants, particularly in cinnamon bark and balsams such as storax. It is biosynthesized in plants via the shikimate pathway, where phenylalanine is converted to cinnamic acid through the action of the enzyme phenylalanine ammonia-lyase (PAL). This compound is significant in the context of "natural flavor" designations, as it is derived from natural sources and can be labeled as such when used in flavor and fragrance formulations.

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

4. Use in Flavors

Cinnamic acid is utilized in various flavor categories, including bakery, confectionery, and spice blends. It serves as a flavor enhancer and modifier, contributing to the overall complexity and depth of flavor systems. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations potentially leading to a more pronounced spicy note. Cinnamic acid is stable under typical processing conditions, though it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamic acid is incorporated into oriental and spicy fragrance families. It acts as a modifier and impact note, providing warmth and depth to compositions. Typical concentration ranges in fragrance formulations are from trace amounts up to 1%, depending on the desired intensity and character. Cinnamic acid contributes primarily to the middle notes of a fragrance due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cinnamic acid is generally recognized as safe (GRAS) for use in flavors by FEMA. The European Union includes cinnamic acid in its list of flavoring substances under Regulation (EC) No 1334/2008, with an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, cinnamic acid is approved for use in Japan and China, with specific usage guidelines. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations allowing its use in food and fragrance products.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamic acid is considered safe for oral exposure in flavor applications, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe at typical use levels. Dermal exposure in fragrance applications is also deemed safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, though occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamic acid is valued for its ability to enhance and modify flavor and fragrance profiles, providing warmth and complexity. It synergizes well with other spicy and sweet notes, such as vanillin and eugenol. Formulators should be cautious of its potential to dominate a blend if used excessively, and it is often underutilized in formulations seeking a subtle spicy character. Balancing its concentration is key to achieving the desired sensory impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamic acid is well-established, with comprehensive documentation available from authoritative sources. Industry practices are consistent with documented uses, though specific numeric thresholds and regulatory nuances may vary. Known data gaps are minimal, with most information readily accessible through established databases and literature.

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 2026-02-13 09:32:53 GMT (p2)