FlavScents AInsights Entry: Cinnamaldehyde (CAS: 104-55-2)

1. Identity & Chemical Information

Cinnamaldehyde, also known as cinnamic aldehyde, is a key compound in the flavor and fragrance industry. Its IUPAC name is (E)-3-phenylprop-2-enal. The CAS number for cinnamaldehyde is 104-55-2, and it is recognized by FEMA with the number 2286. Other identifiers include FL number 05.015 and CoE number 131. The molecular formula of cinnamaldehyde is C9H8O, with a molecular weight of 132.16 g/mol. Structurally, cinnamaldehyde is characterized by an aldehyde group attached to a phenyl ring via a propenyl chain, which is crucial for its distinctive spicy, cinnamon-like odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamaldehyde is renowned for its warm, sweet, and spicy aroma reminiscent of cinnamon bark. It is a potent odorant with a high intensity and excellent diffusion properties. The compound is primarily used as an impact note in flavor formulations, contributing a characteristic cinnamon flavor. Its taste threshold is relatively low, making it effective even at minimal concentrations. Cinnamaldehyde is often employed to impart warmth and sweetness, enhancing the overall sensory experience of a product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamaldehyde is naturally found in the bark of cinnamon trees, particularly Cinnamomum zeylanicum and Cinnamomum cassia. It is the primary constituent responsible for the characteristic aroma of cinnamon. The compound is biosynthesized in plants through the shikimate pathway, where phenylalanine is converted to cinnamic acid, which is then reduced to cinnamaldehyde. Its presence in natural sources qualifies it for use in products labeled as containing "natural flavor" or "natural fragrance."

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

4. Use in Flavors

Cinnamaldehyde is extensively used in flavor formulations, particularly in bakery products, confectionery, and beverages. It serves as a primary flavoring agent in cinnamon-flavored products and as a modifier in complex flavor systems. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in specific applications like chewing gum. Cinnamaldehyde is stable under acidic conditions but may degrade under high heat or prolonged exposure to air, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamaldehyde is used in various product types, including perfumes, soaps, and household cleaners. It is a key component in the oriental and spicy fragrance families, providing a warm, sweet, and spicy note. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity. Cinnamaldehyde is a top to middle note due to its moderate volatility, contributing to the initial and heart phases of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cinnamaldehyde is recognized as Generally Recognized As Safe (GRAS) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 with the FL number 05.015. The United Kingdom follows similar regulations post-Brexit. In Asia, cinnamaldehyde is permitted in Japan and China, with specific use restrictions. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations allowing its use in food and fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamaldehyde is considered safe for oral exposure at typical use levels, with an Acceptable Daily Intake (ADI) established by JECFA. For dermal exposure, it is a known skin sensitizer, and IFRA has set guidelines to limit its concentration in leave-on products. Inhalation exposure is generally low risk, but occupational exposure limits should be observed in manufacturing settings. The risk profiles for food and fragrance applications differ primarily due to the routes of exposure and concentration levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamaldehyde is valued for its potent cinnamon aroma and flavor, making it indispensable in both flavor and fragrance formulations. It synergizes well with other spice and sweet notes, enhancing the overall profile of a product. Formulators should be cautious of its sensitizing potential in topical applications and its volatility in fragrance systems. Overuse can lead to overpowering sensory profiles, while underuse may result in a lack of desired impact.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamaldehyde is well-established, with comprehensive studies supporting its sensory and safety profiles. Industry practices are well-documented, though some regional regulatory nuances may require further clarification. Known data gaps are minimal, primarily concerning long-term exposure effects at high concentrations.

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 2026-07-13 03:52:44 GMT (p2)