FlavScents AInsights Entry for Cinnamyl Alcohol (CAS: 104-54-1)

1. Identity & Chemical Information

Cinnamyl alcohol, also known as 3-phenyl-2-propen-1-ol, is a single chemical compound with the CAS number 104-54-1. It is recognized by the FEMA number 2294. The molecular formula for cinnamyl alcohol is C9H10O, and it has a molecular weight of 134.18 g/mol. This compound features a phenyl group attached to an allylic alcohol, which contributes to its characteristic odor profile. The presence of the phenyl group is significant for its aromatic properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamyl alcohol is known for its pleasant, balsamic odor with a hint of hyacinth and a sweet, floral character. It is often described as having a moderate intensity and good diffusion properties. The compound is primarily used as an impact note in fragrance compositions, providing a floral and slightly spicy nuance. While specific taste and odor thresholds are not widely documented, its sensory role is typically as a modifier or enhancer in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamyl alcohol occurs naturally in the bark of cinnamon trees and in storax balsam. It can also be found in small quantities in other plant sources such as hyacinth and daffodil. The compound is often formed through the enzymatic hydrolysis of cinnamyl esters present in these natural sources. Its presence in natural products allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.

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

4. Use in Flavors

In flavor applications, cinnamyl alcohol is used across various categories, including bakery, confectionery, and beverages, to impart a sweet, floral note. It serves as a functional modifier, enhancing the overall flavor profile. Typical use levels in finished products range from 1 to 20 ppm, with variations depending on the specific application and desired intensity. Cinnamyl alcohol is relatively 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

Cinnamyl alcohol is a versatile ingredient in the fragrance industry, commonly used in floral and oriental fragrance families. It acts as a modifier and impact note, contributing to the middle notes of a fragrance composition. Typical concentration ranges in perfumes and personal care products are between 0.1% and 1%. Due to its moderate volatility, it is primarily used in the middle note phase of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, cinnamyl alcohol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number. The United Kingdom follows similar regulatory guidelines post-Brexit. In Asia, cinnamyl alcohol is approved for use in Japan and China, with specific restrictions varying by country. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations that generally permit its use in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamyl alcohol is considered safe for oral exposure at typical flavor use levels, with an acceptable daily intake (ADI) established by relevant authorities. For dermal exposure, it is generally non-irritating and non-sensitizing at typical fragrance concentrations, although IFRA provides guidelines to ensure safe use in personal care products. Inhalation exposure is considered low risk due to its moderate volatility, but occupational exposure limits 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

Cinnamyl alcohol is valued for its ability to impart a sweet, floral character to both flavors and fragrances. It synergizes well with other floral and spicy notes, enhancing the complexity of a formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial scent. It is often under-used in formulations seeking a subtle floral nuance. Formulators should consider its stability under different processing conditions to maintain its sensory attributes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamyl alcohol is well-established, with comprehensive documentation available from authoritative sources. Industry practices are generally consistent with documented guidelines, although some undocumented practices may exist. Known data gaps are minimal, with most regulatory and safety information clearly defined.

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 2026-04-07 13:28:15 GMT (p2)