FlavScents AInsights Entry for Benzyl Cinnamate (CAS: 103-41-3)

1. Identity & Chemical Information

• Common Name(s): Benzyl cinnamate
• IUPAC Name: Benzyl (2E)-3-phenylprop-2-enoate
• CAS Number: 103-41-3
• FEMA Number: 2133
• Other Identifiers: FL number 02.013
• Molecular Formula: C16H14O2
• Molecular Weight: 238.28 g/mol

Benzyl cinnamate is an ester formed from cinnamic acid and benzyl alcohol. Its structure features a phenyl group and a cinnamoyl moiety, contributing to its characteristic odor profile. The ester linkage is crucial for its stability and sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Benzyl cinnamate is known for its sweet, balsamic, and slightly spicy odor, reminiscent of cinnamon and balsam. It is often described as having a warm, floral character with a hint of vanilla. The compound is used as a modifier in fragrance compositions, providing depth and warmth. Its odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Benzyl cinnamate occurs naturally in the balsam of Peru and Tolu balsam. It can also be found in some essential oils, such as those derived from cinnamon and storax. The compound is typically formed through esterification processes in plants, where cinnamic acid reacts with benzyl alcohol.

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

4. Use in Flavors

Benzyl cinnamate is used in flavor formulations to impart a sweet, balsamic note. It is commonly found in vanilla, cinnamon, and balsam flavor profiles. Typical use levels in food and beverages range from 1 to 10 ppm, depending on the desired intensity and application. It is 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 perfumery, benzyl cinnamate is valued for its warm, balsamic aroma, contributing to oriental and floral fragrance families. It serves as a base note, providing longevity and depth to compositions. Typical concentrations in perfumes range from 0.1% to 1%, depending on the desired effect and product type.

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 number 02.013.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, subject to specific regulations.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with local variations.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Benzyl cinnamate is considered safe for use in food and fragrances at typical concentrations. Oral exposure through flavor use is supported by a favorable safety profile, with no significant 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 minimal due to its low volatility.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Benzyl cinnamate is prized for its ability to enhance and modify sweet and balsamic notes in both flavors and fragrances. It synergizes well with vanilla, cinnamon, and floral components. Formulators should be cautious of its potential to overpower delicate compositions if used excessively. It is often underutilized in complex blends where its depth can be advantageous.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on benzyl cinnamate is well-established, with comprehensive sensory and safety profiles documented in authoritative sources. While industry practices are generally consistent, some regional regulatory nuances may require attention. Data gaps are minimal, primarily related to specific regional regulatory updates.

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 2026-09-03 07:41:47 GMT (p2)