| FEMA | 2288 |
| CAS | 140-10-3 |
| EINECS | 205-398-1 |
| JECFA Food Flavoring | N/A |
| CoE Number | 22 |
| Organoleptic Notes |
|
| Odor | balsamic balsamic, sweet, storax, |
| Flavor | N/A |
| Material Notes | Occurs as free acid and esters in storax, Peruvian balsam and other resins. Also present in tomato, pepper, red or white wine, porcini (Boletus edulis), peated malt, guava fruit, grapes, pineapple, raspberry, blackberry and other fruits. Flavouring agent Cinnamic acid is a white crystalline hydroxycinnamic acid, which is slightly soluble in water. It is obtained from oil of cinnamon, or from balsams such as storax. (Wikipedia) |