FlavScents AInsights Entry for Ethyl Cinnamate (CAS: 103-36-6)

1. Identity & Chemical Information

• Common Name(s): Ethyl cinnamate
• IUPAC Name: Ethyl (E)-3-phenylprop-2-enoate
• CAS Number: 103-36-6
• FEMA Number: 2430
• Other Identifiers: FL No. 05.015
• Molecular Formula: C11H12O2
• Molecular Weight: 176.21 g/mol

Ethyl cinnamate is an ester formed from cinnamic acid and ethanol. It features a phenyl group attached to an unsaturated ester, which contributes to its characteristic sweet, balsamic odor reminiscent of cinnamon. The presence of the ester functional group is crucial for its volatility and odor profile, making it a valuable compound in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl cinnamate is known for its sweet, balsamic, and fruity odor with a hint of cinnamon. It is often described as having a warm, spicy character with moderate intensity and good diffusion. The compound is used as an impact note in formulations, providing a distinct cinnamon-like aroma that can enhance the overall sensory experience. While specific taste and odor thresholds are not widely documented, its potent aroma suggests a low threshold, making it effective even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl cinnamate naturally occurs in various plants, including cinnamon and certain fruits. It can be formed through the esterification of cinnamic acid with ethanol, a reaction that can occur naturally in some plant species. This compound is often used to impart a "natural flavor" designation in products due to its presence in nature and its derivation from naturally occurring precursors.

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

4. Use in Flavors

Ethyl cinnamate is utilized in a variety of flavor categories, including bakery, confectionery, and beverages, where it imparts a warm, spicy, and sweet cinnamon-like note. It serves as both an impact note and a background enhancer, providing depth and complexity to flavor systems. Typical use levels in finished products range from 1 to 20 ppm, with higher concentrations used in more robust flavor profiles. Ethyl cinnamate is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl cinnamate is used in oriental and spicy fragrance families. It acts as a modifier and impact note, contributing to the warmth and richness of the scent profile. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity. Its volatility allows it to function as a middle note, providing a lasting cinnamon aroma that blends well with other spicy and sweet 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 FL No. 05.015.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, but specific regulations may vary by country.

Ethyl cinnamate is widely approved for use in both flavors and fragrances, with harmonized assumptions across many regions. However, formulators should verify specific country regulations to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl cinnamate is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrances is generally well-tolerated, though it may cause mild irritation in sensitive individuals. Inhalation exposure is considered low risk due to its moderate volatility and low concentration in products. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl cinnamate is valued for its ability to impart a warm, spicy, and sweet cinnamon-like aroma, making it a versatile ingredient in both flavors and fragrances. It synergizes well with other spicy and sweet notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering aroma, and underuse, which may result in a lack of desired impact. Formulators should carefully balance its concentration to achieve the optimal sensory effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl cinnamate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, though some regional regulatory nuances may exist. Known data gaps are minimal, with most information readily accessible through reputable sources.

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 2026-03-15 18:56:06 GMT (p2)