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cinnamaldehyde
General Material Information
| Preferred name | cinnamaldehyde |
| Trivial Name | Cinnamaldehyde |
| Short Description | 3-phenyl-2-propenal |
| Formula | C9 H8 O |
| CAS Number | 104-55-2 |
| FEMA Number | 2286 |
| Flavis Number | 5.014 |
| ECHA Number | 203-213-9 |
| FDA UNII | Search |
| Beilstein Number | 1071571 |
| MDL | MFCD00007000 |
| COE Number | 102 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 656 cinnamaldehyde |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 104-55-2 ; CINNAMALDEHYDE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 3-phenylprop-2-enal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 104-55-2 |
| Pubchem (cid): | 307 |
| Pubchem (sid): | 134972883 |
| Pherobase: | View |
| Publications by Info | |
| Cinnamaldehyde | |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| CHEBI: | View |
| CHEMBL: | View |
| Golm Metabolome Database: | Search |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C00903 |
| HMDB (The Human Metabolome Database): | HMDB03441 |
| FooDB: | FDB008781 |
| YMDB (Yeast Metabolome Database): | YMDB01654 |
| Export Tariff Code: | 2912.29.6000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 132.16195678711 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.704 to 8.737 |
| Specific gravity | @ 15 °C |
| Pounds per Gallon | 8.755 to 8.822 |
| Refractive Index | 1.619 to 1.623 @ 20 °C |
| Melting Point | -8 to -6°C @ 760 mm Hg |
| Boiling Point | 249 to 252°C @ 760 mm Hg |
| Boiling Point | 131 to 132°C @ 20 mm Hg |
| Acid Value | 10 max KOH/g |
| Vapor Pressure | 0.0265 mmHg @ 25 °C |
| Vapor Density | 4.6 |
| Flash Point TCC Value | 93.33 °C TCC |
| logP (o/w) | 1.9 |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store under nitrogen. |
| Solubility | |
| ethyl alcohol, 1:25 in 30% alcohol | Yes |
| ethyl alcohol, 1:5 in 60% alcohol | Yes |
| ethyl alcohol, 2:5 in 70% alcohol | Yes |
| ethyl alcohol, 5 vol. 60% alcohol | Yes |
| water, 2150 mg/L @ 25 °C (est) | Yes |
| water, 1420 mg/L @ 25 °C (exp) | Yes |
| paraffin oil | No |
Organoleptic Properties
| Odor Type: Spicy | |
| sweet, spicy, aldehydic, aromatic, balsamic, cinnamyl, resinous, honey, powdery, cassia, cinnamon | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | 212 hour(s) at 100.00 % |
| Luebke, William tgsc, (1981) | At 10.00 % in dipropylene glycol. sweet spicy aldehydic aromatic balsamic cinnamyl resinous honey powdery |
| Mosciano, Gerard P&F 23, No. 1, 33, (1998) | Cassia, cinnamon, cinnamon bark and red hots |
| Flavor Type: Spicy | |
| spicy, sweet, aromatic, aldehydic, honey, cinnamyl, resinous, cinnamon | |
| Luebke, William tgsc, (1981) | Spicy sweet aromatic aldehydic honey cinnamyl resinous |
| Mosciano, Gerard P&F 23, No. 1, 33, (1998) | At 0.50 ppm. Spicy, cinnamon and cinnamon bark |
| General comment | Sweet, cinnamon |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Allspice , Almond , Apple , Apricot , Balsam , Banana , Bubble gum , Butterscotch , Carnation , Cassia , Cherry , Cinnamon , Cranberry , Date , Floral , Florida soap , Foliage , Herbal , Hyacinth , Millefleurs , Mint , Myrrh , Oriental , Patchouli , Plum , Potpourri , Raspberry , Rose , Sassafras , Spice , Strawberry , Tonka bean , Tuberose , Valerian , Vanilla , Windsor soap |
| Flavoring purposes | Catsup , Cherry wild cherry , Chocolate cacao , Cola , Grenadine , Sesame , Valerian |
| Other purposes | Aramis , Brut , Canoe , Cinnabar , Halston , L'air du temps , L'origan , Norell , Old spice , Opium , Paco rabanne , Pierre cardin , Sensen , Youth dew |
| Cosmetic purposes | Denaturants , Flavoring agents , Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 21/41 - Harmful in contact with skin, risk of serious damage to eyes. R 38 - Irritating to skin. R 43 - May cause sensitisation by skin contact. S 02 - Keep out of the reach of children. S 24 - Avoid contact with skin. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Flammable liquids (Category 4), H227 Skin irritation (Category 2), H315 Skin sensitisation (Category 1), H317 Eye irritation (Category 2A), H319 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H227 - Combustible liquid H315 - Causes skin irritation H317 - May cause an allergic skin reaction H319 - Causes serious eye irritation H335 - May cause respiratory irritation | |
| Precautionary statement(s) | |
| P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P271 - Use only outdoors or in a well-ventilated area. P272 - Contaminated work clothing should not be allowed out of the workplace. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P302 + P352 - IF ON SKIN: wash with plenty of soap and water. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P333 + P313 - IF SKIN irritation or rash occurs: Get medical advice/attention. P337 + P313 - IF eye irritation persists: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 8 % solution: skin irritation. 2 % solution: sensitising. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 2220 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA" Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964. oral-mouse LD50 2225 mg/kg BEHAVIORAL: ATAXIA BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION Yakugaku Zasshi. Journal of Pharmacy. Vol. 92, Pg. 135, 1972. intravenous-mouse LD50 75 mg/kg U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#07571 intraperitoneal-mouse LD50 200 mg/kg FAO Nutrition Meetings Report Series. Vol. 44A, Pg. 16, 1967. oral-guinea pig LD50 1160 mg/kg BEHAVIORAL: COMA Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964. parenteral-mouse LDLo 200 mg/kg "Summary Tables of Biological Tests," National Research Council Chemical-Biological Coordination Center. Vol. 7, Pg. 687, 1955. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 0.59 ml/kg "Summary Tables of Biological Tests," National Research Council Chemical-Biological Coordination Center. Vol. 7, Pg. 687, 1955. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| IFRA Critical Effect: | |||
| Dermal sensitization and systemic toxicity | |||
| IFRA fragrance material specification: | |||
| The concentration of Cinnamic aldehyde in the finished cosmetic product should not exceed 0.1%. | |||
| View the IFRA Standard | |||
| View IFRA Standards Library for complete information. | |||
| Please review Amendment 49 IFRA documentation for complete information. | |||
| IFRA RESTRICTION LIMITS IN THE FINISHED PRODUCT (%): | |||
| Category 1: Products applied to the lips | |||
| 0.045 % | |||
| Category 2: Products applied to the axillae | |||
| 0.014 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.021 % | |||
| Category 4: Products related to fine fragrance | |||
| 0.25 % | |||
| Category 5: Products applied to the face and body using the hands (palms), primarily leave-on | |||
| Category 5A: Body lotion products applied to the body using the hands (palms), primarily leave-on | |||
| 0.064 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.042 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.064 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.014 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.15 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.17 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.17 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.014 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 0.49 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 0.49 % | |||
| Category 10B: Household aerosol/spray products | |||
| 1.80 % | |||
| Category 11: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate | |||
| Category 11A: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate without UV exposure | |||
| 0.014 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 0.014 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| No Restriction | |||
| Notes: | |||
| IFRA FLAVOR REQUIREMENTS: | |||
Due to the possible ingestion of small amounts of fragrance ingredients from their use in products in Categories 1 and 6, materials must not only comply with IFRA Standards but must also be recognized as safe as a flavoring ingredient as defined by the IOFI Code of Practice (www.iofi.org). For more details see chapter 1 of the Guidance for the use of IFRA Standards. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2100.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 59000.00 (μg/capita/day) | ||
| Structure Class: | I | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 180.00000 | |
| beverages(nonalcoholic): | - | 9.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 4900.00000 | |
| condiments / relishes: | - | 20.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 7.70000 | |
| fruit ices: | - | 7.70000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 700.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | 60.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 214: alpha,beta-Unsaturated aldehydes and precursors from chemical subgroup 3.1 of FGE.19: Cinnamyl derivatives[1] View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008) View page or View pdf |
| Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy View page or View pdf |
| Safety and efficacy of aryl-substituted primary alcohol, aldehyde, acid, ester and acetal derivatives belonging to chemical group 22 when used as flavourings for all animal species View page or View pdf |
| EPI System: View |
| ClinicalTrials.gov:search |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):104-55-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :307 |
| National Institute of Allergy and Infectious Diseases:Data |
| SCCNFP:opinion |
| WISER:UN 2810 |
| WGK Germany:1 |
| 3-phenylprop-2-enal |
| Chemidplus:0000104552 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:GD6475000 for cas# 104-55-2 |