(E)-cinnamaldehyde

Full Material List

(E)-3-phenylprop-2-enal

Identifiers

CAS (Single)	14371-10-9
FEMA	2286
EINECS	N/A
Synonyms	trans- cinnamaldehyde (E)- cinnamic aldehyde trans- cinnamic aldehyde (E)-3- phenyl-2-propenal trans-3- phenyl-2-propenal (E)-3- phenylprop-2-enal 2- propenal, 3-phenyl-, (2E)-
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	SR60A3XG0F
CoE Number	N/A
XlogP3-AA	1.90 (est)
Molecular Weight	132.16196
Molecular Formula	C9 H8 O

Properties

Food Chemicals Codex Listed	No
Appearance	pale yellow to yellow clear liquid (est)
Assay	99.00 to 100.00
Specific Gravity	1.05100 to 1.05600 @ 20.00 °C.
Lbs/Gal (est)	8.756 to 8.797
Refractive Index	1.61900 to 1.62500 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	248.00 Â°C. @ 760.00 mm Hg
Flash Point	160.00 Â°F. TCC ( 71.11 Â°C. )
Acid Value	N/A
Vapor Pressure	0.027000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.82
Soluble In	alcohol water, 2150 mg/L @ 25 °C (est) water
Occurrence	bay leaf oil @ 0.00-0.11% bilberry fruit juice blueberry fruit cassia bark cassia bark oil china @ 46.52% cassia leaf cassia leaf oil china @ 46.52% cinnamomum fragrans baillon leaf oil madagascar @ 0.20% cinnamon bark oil (cinnamomum zeylanicum blume) india @ 82.11% cinnamon bark oil (cinnamomum zeylanicum blume) sri lauka @ 72.00-82.15% cinnamon bark oil ceylon @ 46.52% cinnamon ceylon cinnamon bark cinnamon ceylon cinnamon bark oil cinnamon ceylon cinnamon leaf cinnamon fruit oil india @ 0.6-4.3% cinnamon leaf oil ceylon @ 0.17% cinnamon twig oil @ 76.07%

Organoleptic

Organoleptic Notes	1. Odor Type: spicy sweet spicy candy cinnamon warm Odor Description:at 10.00 % in dipropylene glycol. sweet spice candy cinnamon red hots warm
Odor	spicy sweet, spicy, candy, cinnamon, warm,
Flavor	spicy cinnamon, spicy,

AInsights BETA

FlavScents AInsights Entry for (E)-Cinnamaldehyde (CAS: 14371-10-9)

1. Identity & Chemical Information

Common Name(s): (E)-Cinnamaldehyde, trans-Cinnamaldehyde
IUPAC Name: (E)-3-Phenylprop-2-enal
CAS Number: 14371-10-9
FEMA Number: 2286
Other Identifiers: FL No. 05.015
Molecular Formula: C9H8O
Molecular Weight: 132.16 g/mol

(E)-Cinnamaldehyde is characterized by its conjugated aldehyde group, which contributes to its distinctive spicy and sweet odor reminiscent of cinnamon. The presence of the phenyl group enhances its aromatic properties, making it a key component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(E)-Cinnamaldehyde is renowned for its warm, spicy, and sweet aroma, closely associated with cinnamon. It exhibits a strong, diffusive character with a high impact as a top note in fragrance compositions. The taste threshold is relatively low, allowing it to impart a noticeable cinnamon flavor even at minimal concentrations. Its sensory role often includes acting as an impact note or a modifier to enhance the warmth and sweetness of a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(E)-Cinnamaldehyde is naturally found in the bark of cinnamon trees, particularly Cinnamomum zeylanicum and Cinnamomum cassia. It is biosynthesized in plants via the phenylpropanoid pathway, where it serves as a defense compound. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" products, provided it is extracted through approved methods.

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

4. Use in Flavors

(E)-Cinnamaldehyde is extensively used in flavor formulations, particularly in bakery, confectionery, and beverage applications. It serves as a primary flavoring agent in cinnamon-flavored products. Typical use levels range from 10 to 100 ppm in finished products, with higher concentrations used in specific applications like chewing gum. It is stable under heat but can oxidize over time, necessitating careful formulation to maintain its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In perfumery, (E)-cinnamaldehyde is utilized across various fragrance families, including oriental and spicy compositions. It acts as an impact note, providing warmth and sweetness. Typical concentrations in fragrance products range from 0.1% to 1%, depending on the desired intensity. Its volatility classifies it as a top to middle note, contributing to the initial impression and the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, (E)-cinnamaldehyde is recognized as GRAS by FEMA for flavor use. The European Union lists it under Regulation (EC) No 1334/2008 with an assigned FL number. Post-Brexit, the UK aligns with EU regulations. In Asia, it is approved for use in Japan and China, with specific restrictions on concentration levels. In Latin America, countries like Brazil follow MERCOSUR guidelines, which generally harmonize with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral exposure to (E)-cinnamaldehyde is generally considered safe within established ADI limits, with a wide margin of safety. Dermal exposure in fragrance applications may cause irritation or sensitization in sensitive individuals, necessitating adherence to IFRA guidelines. Inhalation exposure is typically low risk, but occupational settings should ensure adequate ventilation to minimize potential irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(E)-Cinnamaldehyde is valued for its potent aroma and flavor, offering versatility in both flavor and fragrance formulations. It synergizes well with other spice and sweet notes, enhancing complexity. Formulators should be cautious of its strong impact, which can easily dominate a blend if overused. Balancing its concentration is key to achieving the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E)-cinnamaldehyde is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability exists in natural product compositions. Regulatory frameworks are generally harmonized, though specific regional differences should be verified.

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

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 2026-08-26 09:06:33 GMT (p2)

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