FlavScents AInsights Entry for Methyl Cinnamate (CAS: 103-26-4)

1. Identity & Chemical Information

• Common Name(s): Methyl Cinnamate
• IUPAC Name: Methyl (E)-3-phenylprop-2-enoate
• CAS Number: 103-26-4
• FEMA Number: 2692
• Other Identifiers: FL No. 09.034
• Molecular Formula: C10H10O2
• Molecular Weight: 162.19 g/mol

Methyl cinnamate is an ester of cinnamic acid and methanol. It features a phenyl group attached to an unsaturated ester, which contributes to its characteristic sweet, balsamic odor. The ester functional group is crucial for its volatility and odor profile, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl cinnamate is known for its sweet, fruity, and balsamic aroma, reminiscent of strawberries and cinnamon. It is often described as having a warm, spicy undertone with moderate intensity and good diffusion. The compound is primarily used as an impact note in formulations, providing a sweet and fruity character that enhances the overall sensory experience.

Taste and odor thresholds for methyl cinnamate are not well-documented, but it is typically used in low concentrations due to its potent aroma. Its role in formulations is often as a modifier or enhancer, adding depth and complexity to both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methyl cinnamate occurs naturally in various plants, including strawberries, cinnamon, and certain types of basil. It is biosynthesized in plants through the esterification of cinnamic acid with methanol, a process that can occur enzymatically.

In the context of "natural flavor" or "natural fragrance" designations, methyl cinnamate is often derived from natural sources to meet regulatory and consumer preferences for natural ingredients. Its presence in natural products contributes to the characteristic aroma profiles of these plants.

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

4. Use in Flavors

Methyl cinnamate is used in a variety of flavor categories, including fruit, spice, and confectionery. It serves as a key component in strawberry and cinnamon flavors, providing a sweet and fruity note that enhances the overall profile.

Typical use levels in finished food or beverage products range from 1 to 50 ppm, depending on the desired intensity and application. It is generally stable under typical processing conditions, but care should be taken to avoid excessive heat or acidic conditions, which may lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, methyl cinnamate is utilized in floral, fruity, and oriental fragrance families. It acts as a modifier or impact note, adding a sweet, balsamic character that enhances the complexity of the fragrance.

Concentration ranges in fragrance formulations are typically low, often less than 1%, due to its potent aroma. Methyl cinnamate contributes primarily to the top and middle notes, providing initial impact and lasting sweetness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, methyl cinnamate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with FL number 09.034, allowing its use in food flavorings.

The United Kingdom follows similar regulations post-Brexit, maintaining alignment with EU standards. In Asia, countries like Japan and China have specific regulations for flavor and fragrance ingredients, generally permitting the use of methyl cinnamate within established safety guidelines. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Methyl cinnamate is considered safe for use in flavors and fragrances when used within recommended guidelines. Oral exposure through flavor use is supported by its GRAS status, with no specific ADI or MSDI established, indicating a wide margin of safety.

For dermal exposure in fragrance applications, methyl cinnamate is generally non-irritating and non-sensitizing at typical use levels. However, IFRA provides guidelines to ensure safe use in personal care products. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Methyl cinnamate is valued for its sweet, fruity aroma and versatility in both flavor and fragrance formulations. It synergizes well with other fruity and spicy notes, enhancing the overall profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering sweetness.

Common pitfalls include using it in high concentrations, which can mask other desirable notes. It is often under-utilized in complex formulations where its subtle sweetness can provide depth and balance.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl cinnamate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some specific sensory thresholds and toxicological data may be less detailed. Overall, the confidence in its safety and efficacy in formulations is high.

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 2026-03-23 15:25:48 GMT (p2)