FlavScents AInsights Entry for Methyl Cinnamate (CAS: 103-26-4)

1. Identity & Chemical Information

• Common Name(s): Methyl Cinnamate
• IUPAC Name: Methyl (E)-3-phenylprop-2-enoate
• CAS Number: 103-26-4
• FEMA Number: 2692
• Other Identifiers: FL No. 07.038
• Molecular Formula: C10H10O2
• Molecular Weight: 162.19 g/mol

Methyl cinnamate is an ester of cinnamic acid and methanol. It features a phenyl group attached to an acrylic acid 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 component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Methyl cinnamate is known for its sweet, fruity, and balsamic aroma with a hint of cinnamon. It is often described as having a warm, spicy character with moderate intensity and good diffusion. The compound is primarily used as an impact note in flavor and fragrance compositions, providing a sweet and spicy nuance that enhances 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

Methyl cinnamate naturally occurs in various plants, including strawberries, cinnamon, and certain types of basil. It is biosynthesized in plants through the esterification of cinnamic acid with methanol. This compound is often associated with "natural flavor" or "natural fragrance" designations due to its presence in edible fruits and spices. Its formation is typically linked to enzymatic processes within the plant tissues.

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

4. Use in Flavors

Methyl cinnamate is utilized in a variety of flavor categories, including fruit, spice, and confectionery. It serves as a key impact note, adding depth and warmth to flavor systems. Typical use levels in finished food or beverage products range from 1 to 50 ppm, with lower concentrations providing subtle background notes and higher concentrations delivering a more pronounced cinnamon-like character. It is generally stable under typical food processing conditions, although it may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, methyl cinnamate is incorporated into floral, oriental, and spicy fragrance families. It acts as a modifier and impact note, contributing to the complexity and warmth of the fragrance. Typical concentration ranges in perfumes and personal care products vary from trace amounts to 1%, depending on the desired intensity and character. Methyl cinnamate is moderately volatile, contributing primarily to the middle notes of a fragrance composition.

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 No. 07.038.
• United Kingdom: Aligns with EU regulations post-Brexit.
• 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.

Explicit approvals and harmonized assumptions are common, though specific concentration limits may vary by region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, methyl cinnamate is considered safe within the established ADI and MSDI limits, with a wide margin of safety. Dermal exposure in fragrance applications is generally well-tolerated, though IFRA guidelines should be consulted to avoid sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. 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

Methyl cinnamate is valued for its ability to impart a warm, spicy-sweet character to both flavors and fragrances. It synergizes well with other esters and aldehydes, enhancing fruity and floral notes. Formulators should be cautious of its potency, as overuse can lead to an overpowering cinnamon-like aroma. It is often under-utilized in complex formulations where its subtlety can enhance the overall profile without dominating.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on methyl cinnamate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent, though some undocumented nuances may exist. Known data gaps are minimal, with regulatory ambiguities primarily related to regional concentration limits.

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 2026-09-10 12:57:59 GMT (p2)