FlavScents AInsights Entry for Isobutyl Cinnamate (CAS: 122-67-8)

1. Identity & Chemical Information

• Common Name(s): Isobutyl cinnamate
• IUPAC Name: 3-methylbutyl (2E)-3-phenylprop-2-enoate
• CAS Number: 122-67-8
• FEMA Number: 2219
• Other Identifiers: FL No. 05.061
• Molecular Formula: C13H16O2
• Molecular Weight: 204.27 g/mol

Isobutyl cinnamate is an ester compound characterized by the presence of a cinnamic acid moiety linked to an isobutyl group. The ester functional group contributes to its distinctive odor profile, which is often described as fruity and balsamic. The phenyl group in its structure is crucial for its aromatic properties, influencing both its olfactory characteristics and its stability in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Isobutyl cinnamate is known for its sweet, fruity, and balsamic aroma, reminiscent of cinnamon and strawberries. It is often used as an impact note in both flavor and fragrance compositions due to its strong diffusion and moderate intensity. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. In flavor applications, it can impart a warm, spicy-sweet character, enhancing the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Isobutyl cinnamate is not commonly found in nature but can be synthesized through esterification of cinnamic acid with isobutanol. This synthetic pathway is significant for its designation as a "nature-identical" flavoring agent, allowing it to be used in products labeled as containing natural flavors. Its formation does not typically occur through natural biochemical pathways such as fermentation or enzymatic degradation.

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

4. Use in Flavors

Isobutyl cinnamate is utilized in various flavor categories, including fruit, spice, and confectionery. It serves as a modifier and impact note, providing depth and complexity to flavor systems. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations potentially leading to overpowering effects. It is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, isobutyl cinnamate is employed across multiple fragrance families, including oriental and gourmand. It acts as a middle note, contributing warmth and sweetness. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired intensity and product type. Its volatility is moderate, allowing it to blend well with both top and base notes, enhancing the overall fragrance profile.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL number 05.061.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, subject to local regulations.

Explicit approvals exist for flavor use, while fragrance applications are subject to IFRA guidelines. Variability in regulatory acceptance may occur, particularly in regions with less harmonized standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, isobutyl cinnamate is considered safe within established use levels, with an acceptable daily intake (ADI) not specifically defined but implied through GRAS status. Dermal exposure in fragrance applications is generally safe, though IFRA standards should be consulted to avoid sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed during handling to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Isobutyl cinnamate is valued for its ability to impart a warm, sweet character to both flavors and fragrances. It synergizes well with other esters and aldehydes, enhancing fruity and spicy notes. Formulators should be cautious of its potential to dominate blends if used excessively. It is often underutilized in complex formulations where its subtlety can enhance overall harmony.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on isobutyl cinnamate is well-established, particularly regarding its sensory attributes and regulatory status. Industry practices are documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, with most information derived from authoritative 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
• 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 2026-06-12 13:16:44 GMT (p2)