FlavScents AInsights Entry for Ethyl Cinnamate (CAS: 103-36-6)

1. Identity & Chemical Information

Ethyl cinnamate is a single chemical compound commonly used in the flavor and fragrance industries. Its IUPAC name is ethyl (2E)-3-phenylprop-2-enoate. The CAS number for ethyl cinnamate is 103-36-6, and it is identified by FEMA number 2430. Other identifiers include its FL number 05.015 and CoE number 195. The molecular formula of ethyl cinnamate is C11H12O2, with a molecular weight of 176.21 g/mol. The compound features an ester functional group, which is significant for its sweet, balsamic odor profile. The phenyl group contributes to its aromatic character, making it relevant for both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl cinnamate is characterized by a sweet, balsamic, and fruity odor with a hint of cinnamon. It is often described as having a warm, spicy, and floral aroma. The compound is used as an impact note in formulations, providing a distinctive sweet and spicy character. While specific taste and odor thresholds are not widely reported, ethyl cinnamate is known for its moderate intensity and good diffusion properties, making it suitable for both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl cinnamate naturally occurs in various plants, including cinnamon and balsam of Peru. It can also be found in certain fruits such as strawberries. The compound is typically formed through esterification, a reaction between cinnamic acid and ethanol. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks, depending on its extraction and processing methods.

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

4. Use in Flavors

Ethyl cinnamate is used in a variety of flavor categories, including fruit, spice, and floral profiles. It serves as a functional component in flavor systems, providing sweetness and warmth. Typical use levels in finished food or beverages range from 1 to 50 ppm, with industry-typical levels around 10 ppm. The compound is relatively stable under normal conditions but may degrade under high heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl cinnamate is utilized in oriental, floral, and spicy fragrance families. It acts as a modifier and impact note, contributing to the overall warmth and sweetness of a fragrance. Typical concentration ranges in formulations are from 0.1% to 5%, depending on the desired intensity. Ethyl 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)

In the United States, ethyl cinnamate 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 regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances. In Latin America, ethyl cinnamate is subject to MERCOSUR regulations, which align closely with international standards. Explicit approvals and harmonized assumptions are generally consistent, though country-specific variability may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, ethyl cinnamate has a high margin of safety when used within recommended levels. The compound's ADI (Acceptable Daily Intake) is not specifically established, but it is considered safe under FEMA GRAS guidelines. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines to mitigate these risks. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with appropriate ventilation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl cinnamate is valued for its ability to impart a sweet, warm, and spicy character to both flavors and fragrances. It synergizes well with other esters and aromatic compounds, enhancing the overall profile. Formulators should be cautious of its potential to overpower delicate compositions and should consider its stability under varying conditions. It is often under-used in complex formulations where its unique profile can add depth and character.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl cinnamate is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability in use levels and regulatory interpretations may exist. Known data gaps are minimal, and regulatory ambiguities are generally resolved through harmonized international standards.

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 2026-09-21 15:22:24 GMT (p2)