FlavScents AInsights Entry for Cinnamyl Isobutyrate (CAS: 103-59-3)

1. Identity & Chemical Information

• Common Name(s): Cinnamyl Isobutyrate
• IUPAC Name: 3-Phenylprop-2-en-1-yl 2-methylpropanoate
• CAS Number: 103-59-3
• FEMA Number: 2294
• Other Identifiers: FL No. 02.062
• Molecular Formula: C13H16O2
• Molecular Weight: 204.27 g/mol

Cinnamyl isobutyrate is an ester formed from cinnamyl alcohol and isobutyric acid. The compound features a phenyl group attached to a propenyl chain, which is linked to an isobutyrate ester. This structure contributes to its characteristic sweet, balsamic odor with fruity nuances, making it valuable in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl isobutyrate is known for its sweet, balsamic aroma with fruity undertones reminiscent of plum and apricot. It is often described as having a moderate intensity and good diffusion, making it suitable for use as an impact note in both flavors and fragrances. The compound's odor threshold is relatively low, allowing it to impart noticeable character even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl isobutyrate does not occur naturally in significant quantities and is primarily synthesized for commercial use. It can be produced via esterification of cinnamyl alcohol with isobutyric acid. While not typically found in nature, its synthetic production allows it to be used in formulations labeled as "nature-identical" in certain regulatory contexts.

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

4. Use in Flavors

Cinnamyl isobutyrate is utilized in various flavor categories, including fruit, floral, and sweet profiles. It serves as a functional impact note, enhancing the overall complexity and realism of flavor systems. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with higher concentrations potentially used in more robust applications. The compound is stable under typical processing conditions, though care should be taken to avoid excessive heat and oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamyl isobutyrate is employed across multiple fragrance families, including floral, fruity, and oriental compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and diffusion. Its moderate volatility allows it to blend well with other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Post-Brexit regulations align with EU standards.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals and harmonized assumptions are common, though formulators should verify specific country requirements due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cinnamyl isobutyrate is considered safe within the established FEMA GRAS limits, with an acceptable daily intake (ADI) not specifically defined but implied by its GRAS status. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is typically low risk due to moderate volatility, but occupational safety measures should be in place to minimize prolonged exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamyl isobutyrate is valued for its ability to impart a sweet, fruity character to both flavors and fragrances. It synergizes well with other esters and aldehydes, enhancing the overall profile. Formulators should be cautious of overuse, which can lead to an overpowering sweetness. It is often under-utilized in complex formulations where its subtlety can add depth without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on cinnamyl isobutyrate is well-established, particularly regarding its sensory characteristics and regulatory status. Industry practices are documented, though some variability exists in use levels and applications. Known data gaps include specific ADI values, which are inferred from GRAS status rather than explicitly defined.

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 09:36:05 GMT (p2)