FlavScents AInsights Entry: Cinnamyl Isovalerate (CAS: 140-27-2)

1. Identity & Chemical Information

• Common Name(s): Cinnamyl isovalerate
• IUPAC Name: 3-phenylprop-2-en-1-yl 3-methylbutanoate
• CAS Number: 140-27-2
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C14H18O2
• Molecular Weight: 218.29 g/mol

Cinnamyl isovalerate is an ester compound characterized by the presence of a cinnamyl group and an isovalerate moiety. The ester linkage contributes to its distinct odor profile, which is often associated with fruity and floral notes. The phenylpropene structure is significant for its odor relevance, providing a sweet, balsamic aroma that is valued in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl isovalerate is known for its pleasant, sweet, and fruity aroma with floral undertones. It is often described as having a balsamic, honey-like scent with a hint of apple or apricot. The intensity of its odor is moderate, making it suitable for use as a background note or a modifier in complex formulations. While specific taste and odor thresholds are not well-documented, its sensory role is typically as an impact note or a modifier, enhancing the overall profile of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl isovalerate is not commonly found in nature and is primarily synthesized for use in flavors and fragrances. Its formation typically involves the esterification of cinnamyl alcohol with isovaleric acid. This synthetic pathway allows for the controlled production of cinnamyl isovalerate, ensuring consistency in its sensory attributes. Due to its synthetic origin, it does not qualify for "natural flavor" or "natural fragrance" designations under most regulatory frameworks.

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

4. Use in Flavors

Cinnamyl isovalerate is utilized in various flavor applications, particularly in fruit and floral profiles. It is commonly used in beverages, confectionery, and baked goods to impart a sweet, fruity note. The typical use levels in finished food products range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamyl isovalerate is valued for its sweet, balsamic aroma, fitting well within floral and fruity fragrance families. It is used in perfumes, body sprays, and personal care products as a modifier or an impact note. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility is moderate, contributing primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Cinnamyl isovalerate does not have a specific FEMA GRAS status, and its use in flavors and fragrances is subject to general safety evaluations.
• European Union: It is not explicitly listed under Regulation (EC) No 1334/2008, and its use is governed by general safety and labeling requirements.
• United Kingdom: Post-Brexit, the regulatory alignment with the EU remains, with no specific divergence noted.
• Asia: In countries like Japan and China, cinnamyl isovalerate is subject to national food safety standards, though specific approvals are not well-documented.
• Latin America: Regulatory information is limited, with general safety assessments applicable.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cinnamyl isovalerate's safety profile is generally considered favorable at typical use levels, though specific ADI or MSDI values are not available. Dermal exposure in fragrance applications suggests low irritation potential, but sensitization data is limited, necessitating cautious use in sensitive formulations. Inhalation exposure is minimal due to its moderate volatility, with occupational exposure risks considered low. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamyl isovalerate is valued for its ability to enhance fruity and floral notes in both flavors and fragrances. It synergizes well with other esters and aldehydes, providing depth and complexity. Formulators should be cautious of its potential to dominate a blend if used excessively. It is often under-utilized in formulations seeking a subtle, sweet background note, offering opportunities for creative application.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamyl isovalerate is well-established in terms of its chemical identity and sensory profile. However, industry practices regarding its use levels and safety assessments are often undocumented, relying on formulator expertise. Regulatory ambiguities exist, particularly in non-Western markets, highlighting the need for ongoing monitoring of regional guidelines.

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 2026-06-26 05:11:00 GMT (p2)