cinnamyl acetate

Full Material List

3-phenylprop-2-enyl acetate

Identifiers

CAS (Single)	103-54-8
FEMA	2293
EINECS	203-121-9
Synonyms	acetic acid cinnamyl ester 1- acetoxy-3-phenyl-2-propene nat. cinnamyl acetate cinnamyl acetate FCC cinnamyl acetate natural cinnamyl alcohol acetate cinnamyln acetate 3- phenyl allyl acetate gamma- phenyl allyl acetate 3- phenyl-2-propen-1-ol acetate 3- phenyl-2-propen-1-yl acetate 3- phenyl-2-propenyl acetate 3- phenylprop-2-en-1-yl acetate 3- phenylprop-2-enyl acetate 2- propen-1-ol, 3-phenyl-, acetate
JECFA Food Flavoring	650
JECFA Food Additive	N/A
DG SANTE Food Flavourings	09.018 cinnamyl acetate
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	208
XlogP3-AA	N/A
Molecular Weight	176.21504
Molecular Formula	C11 H12 O2

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.00 to 100.00 sum of isomers
Specific Gravity	1.04800 to 1.05600 @ 25.00 °C.
Lbs/Gal (est)	8.720 to 8.787
Refractive Index	1.53900 to 1.54400 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	262.00 to 265.00 Â°C. @ 760.00 mm Hg
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	1.00 max. KOH/g
Vapor Pressure	0.011000 mmHg @ 20.00 Â°C.
Vapor Density	N/A
logP (o/w)	2.641 (est)
Soluble In	alcohol fixed oils water, 334 mg/L @ 20 °C (exp) water glycerin bath foam cream detergent hair spray lotion non-discoloring powder soap
Occurrence	bay laurel leaf cassia bark cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon leaf cinnamon ceylon cinnamon leaf oil feyoa fig leaf guava fruit guava fruit oil reunion @ 2.60% hyacinthus orientalis absolute @ 0.21-0.32% laurel leaf oil turkey @ 0.70% lychee fruit melon narcissus absolute @ 0.26% star fruit fruit tarragon ylang ylang oil CO2 extract @ 2.28% ylang ylang oil I (cananga odorata hook. f. and thomas.) @ 2.76% ylang ylang oil II (cananga odorata hook. f. and thomas.) @ 1.09% ylang ylang oil III @ 0.88%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy Odor Strength:medium Substantivity:124 hour(s) at 100.00 % sweet floral spicy balsamic cinnamon Odor Description:at 100.00 %. sweet floral spicy balsam cinnamonLuebke, William tgsc, (1982) Odor sample from: Berje Inc. sweet floral cinnamon spicy estery powdery rose Odor Description:Sweet, floral, cinnamon, spicy, estery and powdery with a rosy nuanceMosciano, Gerard P&F 23, No. 2, 43, (1998)
Odor	spicy sweet, floral, spicy, balsamic, cinnamon, estery, powdery, rose
Flavor	spicy sweet, spicy, floral, cinnamon, honey, tutti, frutti,

AInsights BETA

FlavScents AInsights Entry: Cinnamyl Acetate (CAS: 103-54-8)

1. Identity & Chemical Information

Common Name(s): Cinnamyl acetate
IUPAC Name: 3-phenylprop-2-en-1-yl acetate
CAS Number: 103-54-8
FEMA Number: 2294
Other Identifiers: FL No. 02.013
Molecular Formula: C11H12O2
Molecular Weight: 176.21 g/mol

Cinnamyl acetate is an ester formed from cinnamyl alcohol and acetic acid. It features a phenyl group attached to a propenyl chain, which is esterified with acetic acid. This structure contributes to its characteristic sweet, balsamic odor with a hint of cinnamon, making it valuable in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl acetate is known for its sweet, balsamic, and slightly spicy aroma reminiscent of cinnamon. It is often described as having a warm, floral, and fruity character with moderate intensity and good diffusion. The compound is primarily used as a modifier or impact note in formulations, enhancing the overall sensory profile by adding depth and warmth. While specific taste and odor thresholds are not widely reported, its sensory impact is well-recognized in both flavor and fragrance industries.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl acetate is naturally found in cinnamon leaf oil and storax. It can also be synthesized through the esterification of cinnamyl alcohol with acetic acid. This compound is relevant to "natural flavor" and "natural fragrance" designations when derived from natural sources, aligning with consumer preferences for natural ingredients in products.

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

4. Use in Flavors

Cinnamyl acetate is utilized in various flavor categories, including bakery, confectionery, and beverages, where it imparts a warm, spicy note. It serves as a functional modifier, enhancing the complexity and richness of flavor profiles. Typical use levels in finished products range from 1 to 20 ppm, with industry-typical levels around 5 ppm. It is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamyl acetate is used in floral, oriental, and spicy fragrance families. It acts as a modifier or impact note, contributing to the middle notes of a fragrance composition. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility allows it to blend well with other middle and base notes, providing a warm, lingering scent.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States

Flavor Use: Recognized as GRAS by FEMA.
Fragrance Use: No specific restrictions noted.

European Union

Flavor Use: Permitted under Regulation (EC) No 1334/2008.
Fragrance Use: Compliant with IFRA standards.

United Kingdom

Post-Brexit regulations align closely with EU standards.

Asia

Japan and China: Generally permitted in flavors and fragrances, subject to local regulations.
ASEAN: Harmonized with international standards.

Latin America

Brazil and MERCOSUR: Permitted with adherence to regional guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure

Cinnamyl acetate is considered safe for use in food flavors at typical use levels, with no specific ADI established. It falls under the threshold of toxicological concern (TTC) for flavoring substances.

Dermal Exposure

In fragrance applications, it is generally non-irritating and non-sensitizing at typical use concentrations. IFRA guidelines provide usage limits to ensure safety.

Inhalation Exposure

Volatility is moderate, with no significant occupational hazards reported under normal use conditions.

Overall, the risk profiles for food and fragrance applications are similar, with no major safety concerns identified at typical exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamyl acetate is valued for its ability to impart warmth and depth to both flavors and fragrances. It synergizes well with other spicy and floral notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering cinnamon character, and underuse, which may result in a lack of desired warmth. Formulators should balance its use to achieve the intended sensory impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamyl acetate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although some specific sensory thresholds and regional regulatory nuances may require further clarification. Overall, the confidence in the available data is high, supporting its continued use in both flavors and fragrances.

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 09:35:13 GMT (p2)

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CINNAMYL ACETATE FCC • 500078

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CINNAMYL ACETATE NATURAL • 504616

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