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cinnamyl alcohol
General Material Information
| Preferred name | cinnamyl alcohol |
| Trivial Name | Cinnamyl alcohol |
| Short Description | 3-phenyl-2-propen-1-ol |
| Formula | C9 H10 O |
| CAS Number | 104-54-1 |
| FEMA Number | 2294 |
| Flavis Number | 2.017 |
| ECHA Number | 203-212-3 |
| FDA UNII | Search |
| Beilstein Number | 1903999 |
| MDL | MFCD00002921 |
| COE Number | 65 |
| Bio Activity Summary | External link |
| NMR Predictor | External link |
| JECFA Food Flavoring | 647 cinnamyl alcohol |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 104-54-1 ; CINNAMYL ALCOHOL |
| 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-en-1-ol | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 104-54-1 |
| Pubchem (cid): | 308 |
| Pubchem (sid): | 134972882 |
| Flavornet: | 104-54-1 |
| Pherobase: | View |
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 |
| Metabolomics Database: | Search |
| KEGG (GenomeNet): | C02394 |
| HMDB (The Human Metabolome Database): | HMDB29697 |
| FooDB: | FDB000887 |
| Export Tariff Code: | 2906.29.6000 |
| 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 | 134.17790222168 |
| Melting Point | 30 to 34°C @ 760 mm Hg |
| Boiling Point | 250 to 258°C @ 760 mm Hg |
| Boiling Point | 169 to 170°C @ 50 mm Hg |
| Vapor Pressure | 0.012 mmHg @ 25 °C |
| Vapor Density | 4.6 |
| Flash Point TCC Value | 93.33 °C TCC |
| logP (o/w) | 1.95 |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| propylene glycol | Yes |
| water, 6188 mg/L @ 25 °C (est) | Yes |
| paraffin oil | No |
| glycerin | No |
| Stability | |
| bath foam | Unspecified |
| cream | Unspecified |
| detergent | Unspecified |
| hair spray | Unspecified |
| lotion | Unspecified |
| non-discoloring | Unspecified |
| powder | Unspecified |
| shampoo | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Balsamic | |
| sweet, balsamic, hyacinth, spicy, green, powdery, cinnamyl, cinnamon, floral, fermented | |
| Odor strength | medium |
| Substantivity | 371 hour(s) at 100.00 % |
| Luebke, William tgsc, (1982) | At 100.00 %. sweet balsam hyacinth spicy green powdery cinnamic |
| Mosciano, Gerard P&F 19, No. 6, 53, (1994) | Cinnamon spice, floral, green and fermented with powdery balsamic nuances |
| Flavor Type: Green | |
| green, floral, spicy, honey, fermented, yeasty | |
| Mosciano, Gerard P&F 19, No. 6, 53, (1994) | At 20.00 ppm. Green, floral, spicy and honey with a fermented yeasty nuance |
| Useful in: brown cocoa, brown coffee, brown others, dairy, vanilla, savory spices, fruity red, fruity yellow, fruity tropical, fruity others, sweet others. | Sweet, slightly cinnamic |
| General comment | Sweet, balsamic |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia , Aldehydic , Amber , Ambrene , Apple blossom , Apricot , Azalea , Balsam , Bay rum , Blue grass , Blue mist , Bluebell , Carnation , Cassia , Cherry , Cinnamon , Currant , Daffodil , Floral , Gardenia , Grape , Hawthorn , Hay new mown hay , Heliotrope , Honey , Honeysuckle , Hyacinth , Jasmin , Jonquil , Lilac , Lily , Lily of the valley , Magnolia , Narcissus , Neroli , Orange blossom , Orchid , Oriental , Peach , Peony , Peru balsam , Plum , Powder , Prune , Rose , Rose d'orient , Rose moss rose , Rose red rose , Rose tea rose , Spice , Sweet pea , Tuberose , Vanilla , Violet , Wallflower , Woody , Ylang ylang , Zibeline |
| Flavoring purposes | Chocolate cocoa , Nut , Walnut |
| Other purposes | Amour-amour , Bellodgia , Cinq fleurs forvil , Joy , Modifier , My sin |
| Cosmetic purposes | Flavoring agents , Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36/38 - Irritating to skin and eyes. 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 - Wear suitable protective clothing. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Acute toxicity, Oral (Category 4), H302 Skin irritation (Category 2), H315 Skin sensitisation (Category 1), H317 Eye irritation (Category 2A), H319 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H302 - Harmful if swallowed H315 - Causes skin irritation H317 - May cause an allergic skin reaction H319 - Causes serious eye irritation | |
| Precautionary statement(s) | |
| P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P302 + P352 - IF ON SKIN: wash with plenty of soap and water. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P330 - Rinse mouth. P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention. P337 + P313 - IF eye irritation persists: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Human Experience: | |
| 100 %: no skin irritation. 5 % solution: sensitising. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 2000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 855, 1974. oral-guinea pig LD50 2675 mg/kg Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 12, Pg. 855, 1974. | |
| 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: | |||
| Should not be used such that the level in finished cosmetic products exceeds 0.8%. Based on test results showing sensitising potential. (IFRA guidelines). | |||
| 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 | |||
| 0.22 % | |||
| Category 2: Products applied to the axillae | |||
| 0.067 % | |||
| Category 3: Products applied to the face/body using fingertips | |||
| 0.25 % | |||
| Category 4: Products related to fine fragrance | |||
| 1.20 % | |||
| 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 | |||
| 0.32 % | |||
| Category 5B: Face moisturizer products applied to the face using the hands (palms), primarily leave-on | |||
| 0.25 % | |||
| Category 5C: Hand cream products applied to the hands using the hands (palms), primarily leave-on | |||
| 0.25 % | |||
| Category 5D: Baby Creams, baby Oils and baby talc | |||
| 0.085 % | |||
| Category 6: Products with oral and lip exposure | |||
| 0.13 % | |||
| Category 7: Products applied to the hair with some hand contact | |||
| Category 7A: Rinse-off products applied to the hair with some hand contact | |||
| 0.25 % | |||
| Category 7B: Leave-on products applied to the hair with some hand contact | |||
| 0.25 % | |||
| Category 8: Products with significant anogenital exposure | |||
| 0.085 % | |||
| Category 9: Products with body and hand exposure, primarily rinse off | |||
| 0.76 % | |||
| Category 10: Household care products with mostly hand contact | |||
| Category 10A: Household care excluding aerosol products (excluding aerosol/spray products) | |||
| 0.76 % | |||
| Category 10B: Household aerosol/spray products | |||
| 2.00 % | |||
| 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 | |||
| 0.085 % | |||
| Category 11B: Products with intended skin contact but minimal transfer of fragrance to skin from inert substrate with potential UV exposure | |||
| 0.085 % | |||
| Category 12: Products not intended for direct skin contact, minimal or insignificant transfer to skin | |||
| 51.00 % | |||
| 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): | 1500.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1900.00 (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: | - | 33.00000 | |
| beverages(nonalcoholic): | - | 8.80000 | |
| beverages(alcoholic): | - | 5.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 720.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 8.70000 | |
| fruit ices: | - | 8.70000 | |
| gelatins / puddings: | - | 22.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 17.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| 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 |
| 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 |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):104-54-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :308 |
| National Institute of Allergy and Infectious Diseases:Data |
| SCCNFP:opinion |
| WGK Germany:2 |
| 3-phenylprop-2-en-1-ol |
| Chemidplus:0000104541 |
| RTECS:GE2200000 for cas# 104-54-1 |