methyl (Z)-cinnamate

Full Material List

methyl (Z)-3-phenylprop-2-enoate

Identifiers

CAS (Single)	19713-73-6
FEMA	N/A
EINECS	N/A
Synonyms	(Z)- cinnamic acid methyl ester methyl (2Z)-3-phenyl-2-propenoate methyl (2Z)-3-phenylacrylate methyl (2Z)-3-phenylprop-2-enoate methyl (Z)-3-phenylprop-2-enoate methyl cinnamate (Z) methyl cis-cinnamate (2Z)-3- phenyl-2-propenoic acid methyl ester (Z)-3- phenyl-2-propenoic acid methyl ester 2- propenoic acid, 3-phenyl-, methyl ester, (2Z)-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII	C8O8SZU001
CoE Number	N/A
XlogP3-AA	2.60 (est)
Molecular Weight	162.1881
Molecular Formula	C10 H10 O2

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	261.00 to 262.00 Â°C. @ 760.00 mm Hg (est)
Flash Point	286.00 Â°F. TCC ( 141.30 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.047000 mmHg (est)
Vapor Density	N/A
logP (o/w)	2.62
Soluble In	alcohol water, 387.1 mg/L @ 25 °C (est) water
Occurrence	basil leaf oil CO2 extract @ 1.70% basil oil @ trace% basil oil var. glabratum turkey @ 4.63% guava fruit jasminum auriculatum vahl sugandha kokila berry oil @ 0.20%

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for Methyl (Z)-Cinnamate (CAS: 19713-73-6)

1. Identity & Chemical Information

Common Name(s): Methyl (Z)-cinnamate
IUPAC Name: Methyl (2Z)-3-phenylprop-2-enoate
CAS Number: 19713-73-6
FEMA Number: Data not found
Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not specified
Molecular Formula: C10H10O2
Molecular Weight: 162.19 g/mol

Methyl (Z)-cinnamate is characterized by its ester functional group, which contributes to its sweet, balsamic odor profile. The (Z)-configuration of the double bond in the cinnamate moiety is crucial for its specific sensory attributes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl (Z)-cinnamate is known for its sweet, balsamic, and slightly fruity odor, reminiscent of cinnamon and strawberries. It is often described as having a moderate intensity with good diffusion properties. The compound serves as an impact note in formulations, providing a warm and inviting aroma.

Taste and odor thresholds are not clearly reported in the literature, but it is typically used in low concentrations due to its potent sensory characteristics.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Methyl (Z)-cinnamate occurs naturally in various plant species, including certain types of cinnamon and strawberries. It can be formed through the esterification of cinnamic acid with methanol, a reaction that can occur naturally in plants or be synthesized in a laboratory setting.

This compound is relevant to "natural flavor" designations when derived from natural sources, aligning with regulatory definitions of natural flavoring substances.

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

4. Use in Flavors

Methyl (Z)-cinnamate is utilized in a variety of flavor categories, including fruit, spice, and confectionery applications. It acts as a flavor enhancer and impact note, contributing warmth and sweetness to the overall profile.

Typical use levels in finished food or beverages range from 1 to 10 ppm, with higher concentrations potentially leading to overpowering effects. Stability is generally good under normal conditions, but it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, methyl (Z)-cinnamate is used across several fragrance families, including oriental and gourmand. It serves as a modifier and impact note, providing a sweet, balsamic character that enhances the complexity of the fragrance.

Concentration ranges in formulations are typically low, often below 1%, due to its strong odor profile. It contributes primarily to the middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; consult specific FEMA documentation for guidance.
European Union: Not clearly reported under Reg. (EC) No 1334/2008; check FL number status.
United Kingdom: Post-Brexit alignment with EU regulations is assumed but should be verified.
Asia: Specific regulatory status in Japan, China, and ASEAN countries is not well-documented; local regulations should be consulted.
Latin America: Regulatory information for Brazil and MERCOSUR is limited; harmonized assumptions may apply.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data on acceptable daily intake (ADI) or threshold of toxicological concern (TTC) is not found. Margin of safety should be assessed based on specific use levels.
Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance applications.
Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may differ between food and fragrance applications, with dermal exposure being more relevant in the latter.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Methyl (Z)-cinnamate is valued for its ability to impart a warm, sweet character to both flavors and fragrances. It synergizes well with other sweet and spicy notes, such as vanilla and clove. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in complex formulations where its impact can be subtly integrated.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl (Z)-cinnamate is well-established in terms of its sensory profile and natural occurrence. However, regulatory and toxicological data are less comprehensive, requiring formulators to rely on industry-typical practices and consult specific regulatory documents for detailed guidance.

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 2026-09-27 05:56:57 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier