FlavScents AInsights Entry for Ethyl Hydrocinnamate (CAS: 2021-28-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl hydrocinnamate
• IUPAC Name: Ethyl 3-phenylpropanoate
• CAS Number: 2021-28-5
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C11H14O2
• Molecular Weight: 178.23 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl hydrocinnamate is an ester, which typically contributes to fruity and floral notes in both flavors and fragrances. The phenyl group in its structure is significant for its aromatic properties, enhancing its olfactory impact.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: Ethyl hydrocinnamate is characterized by a sweet, balsamic, and floral odor with nuances of honey and fruitiness. It is often described as having a mild to moderate intensity with good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in formulations, providing a sweet and floral character that can enhance the overall profile of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: Ethyl hydrocinnamate is not commonly found in nature but can be synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through the esterification of hydrocinnamic acid with ethanol.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it may not qualify for "natural" labeling unless derived from natural precursors through acceptable processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Ethyl hydrocinnamate is used in a variety of flavor applications, including confectionery, beverages, and baked goods, where it imparts a sweet, floral note.
• Functional Role in Flavor Systems: It acts as a modifier and impact note, enhancing sweetness and floral characteristics.
• Typical Use Levels: Documented use levels are not readily available; however, industry-typical concentrations range from 1 to 20 ppm in finished products.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in floral and oriental fragrance families, ethyl hydrocinnamate is found in perfumes, lotions, and soaps.
• Functional Role: It serves as a trace realism and modifier, adding depth and sweetness to fragrance compositions.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It contributes primarily to the middle notes, providing a lasting floral sweetness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not specifically listed under EU flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations unless specified otherwise.
• Asia (Japan, China, ASEAN): Regulatory status not clearly reported; typically follows international guidelines.
• Latin America (e.g., Brazil, MERCOSUR): Specific regulatory information not available; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI values are available; however, typical use levels in flavors suggest a low risk when used appropriately.
• Dermal Exposure: No significant irritation or sensitization data available; generally considered safe at typical fragrance concentrations.
• Inhalation Exposure: Volatility suggests minimal risk under normal use conditions; occupational exposure limits not specified.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Ethyl hydrocinnamate is valued for its ability to impart a sweet, floral character that enhances both flavor and fragrance profiles.
• Typical Synergies: Works well with other floral and fruity notes, enhancing complexity and depth.
• Common Formulation Pitfalls: Overuse can lead to an overly sweet or cloying profile; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and specific applications often rely on industry expertise rather than published data.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory listings and toxicological data may require formulators to rely on general safety assessments.

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 2026-04-15 01:07:01 GMT (p2)