FlavScents AInsights Entry for Cinnamyl Isobutyrate (CAS: 103-59-3)

1. Identity & Chemical Information

• Common Name(s): Cinnamyl isobutyrate
• IUPAC Name: 3-phenylprop-2-en-1-yl 2-methylpropanoate
• CAS Number: 103-59-3
• FEMA Number: 2295
• Other Identifiers: FL number 02.062
• Molecular Formula: C13H16O2
• Molecular Weight: 204.27 g/mol

Cinnamyl isobutyrate is an ester compound characterized by the presence of a cinnamyl group linked to an isobutyric acid moiety. The ester linkage contributes to its distinctive odor profile, which is often described as fruity and floral with a hint of balsamic sweetness. The phenylpropene structure is crucial for its aromatic properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl isobutyrate is known for its pleasant, sweet, and fruity aroma, reminiscent of balsamic and floral notes. It is often described as having a moderate intensity with a smooth diffusion that makes it suitable for use as a background note or a modifier in complex fragrance and flavor compositions. The compound's sensory role is typically as an impact note, providing a sweet, fruity character that enhances the overall profile of the formulation.

Taste and odor thresholds for cinnamyl isobutyrate are not well-documented in the literature, but its moderate intensity suggests it is effective at low concentrations, typical of many ester compounds used in flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl isobutyrate is not commonly found in nature but can be synthesized through esterification processes involving cinnamyl alcohol and isobutyric acid. This synthetic pathway is typical for many esters used in the flavor and fragrance industry, allowing for controlled production and consistent quality.

The compound's synthetic origin does not preclude its use in "natural flavor" or "natural fragrance" designations, provided it is derived from natural precursors through acceptable processes as defined by regulatory bodies.

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

4. Use in Flavors

Cinnamyl isobutyrate is utilized in a variety of flavor categories, including fruit, floral, and sweet profiles. It serves as a functional component in flavor systems, often used to impart a sweet, fruity character that enhances the overall sensory experience. Typical use levels in finished food or beverage products range from 1 to 10 ppm, with variations depending on the specific application and desired intensity.

The compound is generally stable under typical food processing conditions, although it may be susceptible to hydrolysis under extreme pH conditions or prolonged heat exposure.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamyl isobutyrate is valued for its sweet, fruity, and floral aroma, fitting well within floral and fruity fragrance families. It is commonly used in personal care products, fine fragrances, and household products as a modifier or impact note. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired effect and product type.

The compound contributes primarily to the middle notes of a fragrance composition, offering moderate volatility that allows it to blend well with both top and base notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with an assigned FL number.
• United Kingdom: Post-Brexit regulations align closely with EU standards.
• Asia: Approved for use in Japan and China, with specific concentration limits in certain applications.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Cinnamyl isobutyrate is widely accepted across major markets, although formulators should verify specific regional requirements and any updates to regulatory frameworks.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamyl isobutyrate is considered safe for use in both flavor and fragrance applications when used within recommended limits. Oral exposure through flavor use is supported by FEMA GRAS status, with no specific ADI or MSDI established, indicating a broad margin of safety under typical use conditions.

For dermal exposure in fragrance applications, the compound is generally non-irritating and non-sensitizing, although IFRA guidelines should be consulted for specific product types. Inhalation exposure is not typically a concern due to its moderate volatility and low concentration in end products.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamyl isobutyrate is valued for its ability to impart a sweet, fruity character that enhances both flavor and fragrance compositions. It synergizes well with other esters and floral compounds, providing a balanced and appealing profile. Formulators should be mindful of its moderate intensity to avoid overpowering other components, and it is often under-utilized in complex blends where its subtlety can be an asset.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamyl isobutyrate is well-established, with consistent findings across authoritative sources. While specific sensory thresholds are not well-documented, industry practices provide reliable guidance for its use. Regulatory information is comprehensive, though formulators should remain aware of any changes in regional regulations.

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 2026-06-10 16:06:38 GMT (p2)