FlavScents AInsights Entry for Cinnamyl Alcohol (CAS: 104-54-1)

1. Identity & Chemical Information

Cinnamyl alcohol, also known as 3-phenyl-2-propen-1-ol, is a single chemical compound with the CAS number 104-54-1. It is identified by the FEMA number 2294. The molecular formula of cinnamyl alcohol is C9H10O, and it has a molecular weight of 134.18 g/mol. This compound features a phenyl group attached to an allylic alcohol, which contributes to its characteristic odor profile. The presence of the phenyl group is significant for its aromatic properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl alcohol is known for its pleasant, balsamic odor with a hint of hyacinth and lilac, often described as sweet and floral. It is used as an impact note in perfumery, providing a warm, spicy nuance. The compound's odor threshold is relatively low, allowing it to impart noticeable fragrance even at minimal concentrations. In flavor applications, it contributes a sweet, cinnamon-like taste, enhancing the overall sensory experience of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl alcohol naturally occurs in the bark of cinnamon trees and is also found in storax and balsam of Peru. It can be formed through the enzymatic hydrolysis of cinnamyl esters present in these natural sources. The compound's presence in natural extracts qualifies it for use in products labeled as containing "natural flavors" or "natural fragrances," depending on the regulatory definitions in different regions.

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

4. Use in Flavors

Cinnamyl alcohol is utilized in various flavor categories, including bakery, confectionery, and beverages, where it imparts a warm, spicy-sweet note reminiscent of cinnamon. It serves as a flavor modifier and impact note, enhancing the complexity of flavor systems. Typical use levels in finished food products range from 1 to 50 ppm, with higher concentrations potentially leading to overpowering effects. The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamyl alcohol is a versatile ingredient used in floral, oriental, and spicy fragrance families. It acts as a modifier and impact note, contributing to the middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products vary from 0.1% to 1%, depending on the desired intensity and product type. Its moderate volatility allows it to blend well with both top and base notes, providing a balanced olfactory profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cinnamyl alcohol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. The European Union lists it under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approved status for flavor use. In the United Kingdom, post-Brexit regulations align closely with EU standards. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances, generally aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also permit its use, subject to concentration limits.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamyl alcohol's safety profile varies with exposure routes. For oral exposure, it is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrances may cause irritation or sensitization in sensitive individuals, and it is subject to IFRA guidelines to mitigate these risks. Inhalation exposure is generally low risk due to its moderate volatility, but occupational exposure should be monitored to prevent respiratory irritation. The risk profiles differ slightly between food and fragrance applications, primarily due to the concentration and exposure duration.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamyl alcohol is valued for its ability to impart a warm, spicy-sweet note that enhances both flavors and fragrances. It synergizes well with other floral and spicy components, creating complex and appealing profiles. Formulators should be cautious of its potential to dominate blends if used excessively, and it is often under-utilized in formulations seeking a subtle, natural warmth. Proper balancing with other ingredients is crucial to achieving the desired sensory outcome.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented variations exist in formulation techniques. Known data gaps are minimal, primarily concerning specific regional regulatory nuances and emerging safety assessments.

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 2026-10-28 19:45:33 GMT (p2)