FlavScents AInsights Entry for Ethyl Cinnamate (CAS: 103-36-6)

1. Identity & Chemical Information

Ethyl cinnamate is a single chemical compound commonly used in the flavor and fragrance industry. Its IUPAC name is ethyl (2E)-3-phenylprop-2-enoate. The CAS number for ethyl cinnamate is 103-36-6, and it is identified by FEMA number 2430. Other identifiers include FL number 05.015 and CoE number 206. The molecular formula of ethyl cinnamate is C11H12O2, with a molecular weight of 176.21 g/mol. This compound features an ester functional group, which contributes to its sweet, balsamic odor profile, often associated with fruity and floral notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl cinnamate is characterized by its sweet, balsamic odor with fruity and floral nuances. It is often described as having a cinnamon-like aroma with hints of strawberry and honey. The compound is known for its moderate intensity and good diffusion properties, making it a versatile ingredient in both flavors and fragrances. While specific taste and odor thresholds are not widely reported, ethyl cinnamate typically serves as an impact note or a modifier in formulations, enhancing the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl cinnamate occurs naturally in various plants, including cinnamon, balsam of Peru, and certain fruits like strawberries. It can be formed through the esterification of cinnamic acid with ethanol, a reaction that can occur naturally in some plants or be synthesized industrially. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on the extraction and processing methods used.

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

4. Use in Flavors

In the flavor industry, ethyl cinnamate is used across various categories, including fruit, spice, and floral flavors. It functions as a flavor enhancer, providing depth and complexity to formulations. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with lower concentrations used for subtle background notes and higher levels for more pronounced impact. Ethyl cinnamate is relatively stable under normal processing conditions, but care should be taken to avoid prolonged exposure to high temperatures and acidic environments, which may lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Ethyl cinnamate is utilized in a variety of fragrance families, including oriental, floral, and fruity compositions. It serves as a modifier or impact note, contributing to the overall complexity and richness of the fragrance. Typical concentration ranges in fragrance formulations vary, with trace amounts providing subtle enhancements and higher concentrations offering more pronounced effects. Ethyl cinnamate is considered a middle note due to its moderate volatility, bridging the gap between top and base notes in a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Ethyl cinnamate is generally recognized as safe (GRAS) for use in flavors by FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and assigned FL number 05.015. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, ethyl cinnamate is permitted in Japan and China, with specific use levels and applications varying by country. In Latin America, countries like Brazil and members of MERCOSUR have their own regulatory frameworks, often harmonized with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl cinnamate's safety profile is well-documented, with oral exposure considered safe at typical flavor use levels. The compound has an acceptable daily intake (ADI) established by relevant authorities, ensuring a wide margin of safety. Dermal exposure in fragrance applications is generally well-tolerated, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for safe use in fragrances. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl cinnamate is valued for its ability to enhance and modify both flavors and fragrances. It synergizes well with other esters and aldehydes, providing a rich, complex profile. Formulators should be cautious of its potential to overpower delicate compositions if used excessively. It is often under-utilized in formulations seeking a natural profile, where its fruity and floral notes can add authenticity and depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl cinnamate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented uses may exist. Regulatory ambiguities are minimal, with clear guidelines provided by major regulatory bodies.

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 2026-10-22 20:31:16 GMT (p2)