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 industry. 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 FL number 05.015 and CoE number 203. 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 contributes to its characteristic sweet, balsamic odor reminiscent of cinnamon. The phenyl group in its structure is crucial for its aromatic properties, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl cinnamate is known for its sweet, balsamic, and cinnamon-like odor, which is both warm and slightly fruity. It is often described as having a moderate to strong intensity with good diffusion properties. In terms of taste, ethyl cinnamate imparts a sweet, fruity flavor with a hint of spice, making it a popular choice for enhancing the sensory profile of various products. The compound is typically used as an impact note in formulations, providing a distinct cinnamon character that can be used to create depth and complexity in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl cinnamate occurs naturally in several plant species, including cinnamon and balsam of Peru. It is formed through the esterification of cinnamic acid with ethanol, a reaction that can occur naturally in plants or be synthesized in a laboratory setting. This compound is often used to achieve a "natural flavor" designation in products due to its presence in natural sources. Its formation through natural enzymatic processes or fermentation further supports its use in natural flavor applications.

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

4. Use in Flavors

Ethyl cinnamate is widely used in flavor applications, particularly in the creation of cinnamon, balsamic, and fruity profiles. It is commonly found in flavor categories such as bakery, confectionery, and beverages. In flavor systems, ethyl cinnamate acts as an impact note, providing a distinct cinnamon character that enhances the overall sensory experience. Typical use levels in finished food or beverage products range from 5 to 50 ppm, with industry-typical concentrations often around 20 ppm. Ethyl cinnamate is generally stable under normal processing conditions, but care should be taken to avoid excessive heat or prolonged exposure to acidic environments, which may lead to degradation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl cinnamate is used in various fragrance families, including oriental, spicy, and floral compositions. It serves as a modifier or impact note, adding warmth and depth to the fragrance profile. Typical concentration ranges in fragrance formulations are between 0.1% and 1%, depending on the desired intensity and character. Ethyl cinnamate is considered a middle note due to its moderate volatility, contributing to the heart of the 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 approved under Regulation (EC) No 1334/2008 and assigned FL number 05.015. The United Kingdom follows similar regulations post-Brexit. In Asia, ethyl cinnamate is permitted in countries like Japan and China, although specific use levels may vary. In Latin America, countries such as Brazil and those in MERCOSUR also allow its use, with harmonized assumptions generally applied. However, formulators should verify specific country regulations to ensure compliance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl cinnamate is considered safe for use in flavors and fragrances when used within recommended levels. For oral exposure, the compound has a high margin of safety, with no adverse effects reported at typical use levels. Dermal exposure in fragrance applications is generally well-tolerated, although IFRA guidelines should be consulted to avoid potential sensitization. Inhalation exposure is considered low risk due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. Overall, 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

Ethyl cinnamate is valued for its ability to impart a warm, cinnamon-like character to both flavors and fragrances. It synergizes well with other spicy and sweet notes, enhancing the overall complexity of formulations. Common pitfalls include overuse, which can lead to an overpowering cinnamon character, and underuse, which may result in a lack of depth. Formulators should balance ethyl cinnamate with complementary ingredients to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl cinnamate is well-established, with comprehensive information available from authoritative sources. Industry practices are well-documented, although some regional regulatory nuances may require further verification. Known data gaps are minimal, and the compound's safety and efficacy are supported by extensive research and historical use.

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 2026-06-03 08:24:32 GMT (p2)