FlavScents AInsights Entry for Cinnamyl Alcohol (CAS: 104-54-1)

1. Identity & Chemical Information

Cinnamyl alcohol, also known as 3-phenyl-2-propen-1-ol, is a single chemical compound with the CAS number 104-54-1. It is recognized by the FEMA number 2294. The molecular formula for cinnamyl alcohol is C9H10O, and it has a molecular weight of 134.18 g/mol. This compound features a phenyl group attached to an allylic alcohol, which contributes to its characteristic odor profile. The presence of the phenyl group is significant for its aromatic properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl alcohol is characterized by a sweet, balsamic odor with a hint of hyacinth and a mild, spicy undertone. It is often described as having a floral, honey-like scent with moderate intensity and diffusion. The compound serves as an impact note in fragrance compositions, providing a warm, floral character. While specific taste and odor thresholds are not widely documented, its sensory role is primarily as a modifier and enhancer in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl alcohol naturally occurs in the bark of cinnamon trees and in storax balsam. It can also be found in small quantities in other plant sources such as hyacinth and daffodil. The compound is typically formed through the enzymatic hydrolysis of cinnamyl esters present in these natural sources. Its presence in natural products 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 flavor applications, cinnamyl alcohol is used to impart a sweet, floral note, often in conjunction with other floral or spicy components. It is commonly utilized in flavor categories such as bakery, confectionery, and beverages. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations potentially leading to overpowering floral notes. Cinnamyl alcohol is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cinnamyl alcohol is a versatile ingredient in the fragrance industry, used across various fragrance families including floral, oriental, and woody compositions. It functions as a modifier and impact note, contributing to the middle notes of a fragrance. Typical concentration ranges in perfumes and personal care products are between 0.1% and 1%. Due to its moderate volatility, cinnamyl alcohol primarily contributes to the middle phase of the fragrance lifecycle.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cinnamyl alcohol is recognized as Generally Recognized As Safe (GRAS) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number. Post-Brexit, the United Kingdom aligns with EU regulations, although specific divergences may occur. In Asia, cinnamyl alcohol is permitted in Japan and China, with varying restrictions across ASEAN countries. In Latin America, countries like Brazil and those in MERCOSUR generally follow international guidelines but may have specific national requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamyl alcohol is considered safe for oral exposure at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but generally recognized as safe within industry norms. For dermal exposure, it is a known sensitizer and is subject to restrictions under IFRA guidelines to prevent allergic reactions. Inhalation exposure is generally low risk at typical fragrance concentrations, but occupational exposure should be managed to minimize potential irritation. The risk profiles for food and fragrance applications are similar, with dermal sensitization being the primary concern in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamyl alcohol is valued for its ability to impart a warm, floral character to both flavors and fragrances. It synergizes well with other floral and spicy notes, enhancing the overall complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering scent or flavor, and instability under certain processing conditions. Formulators should consider its moderate volatility and potential for sensitization when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamyl alcohol is well-established, with comprehensive sensory and regulatory information available. Industry practices are generally documented, although specific use levels may vary based on proprietary formulations. Known data gaps include precise taste and odor thresholds, which are often estimated based on industry experience.

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 2026-07-02 13:04:01 GMT (p2)