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cinnamyl acetate
General Material Information
| Preferred name | cinnamyl acetate |
| Trivial Name | Cinnamyl acetate |
| Short Description | 3-phenyl-2-propen-1-yl acetate |
| Formula | C11 H12 O2 |
| CAS Number | 103-54-8 |
| FEMA Number | 2293 |
| ECHA Number | 203-121-9 |
| FDA UNII | Search |
| Beilstein Number | 2046000 |
| MDL | MFCD00008722 |
| COE Number | 208 |
| xLogP3-AA | 2.30 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 650 cinnamyl acetate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 103-54-8 ; CINNAMYL ACETATE |
| 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-enyl acetate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 103-54-8 |
| Pubchem (cid): | 7660 |
| Pubchem (sid): | 134972232 |
| 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 |
| KEGG (GenomeNet): | C12299 |
| HMDB (The Human Metabolome Database): | HMDB29699 |
| FooDB: | FDB000889 |
| Export Tariff Code: | 2916.39.7900 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 176.21504211426 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.72 to 8.787 |
| Specific gravity | @ 20 °C |
| Pounds per Gallon | 8.739 to 8.806 |
| Refractive Index | 1.539 to 1.544 @ 20 °C |
| Boiling Point | 262 to 265°C @ 760 mm Hg |
| Acid Value | 1 max KOH/g |
| Vapor Pressure | 0.011 mmHg @ 20 °C |
| Flash Point TCC Value | 100 °C TCC |
| logP (o/w) | 2.641 est |
| 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. |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| water, 334 mg/L @ 20 °C (exp) | Yes |
| water | No |
| glycerin | No |
| Stability | |
| bath foam | Unspecified |
| cream | Unspecified |
| detergent | Unspecified |
| hair spray | Unspecified |
| lotion | Unspecified |
| non-discoloring | Unspecified |
| powder | Unspecified |
| soap | Unspecified |
Organoleptic Properties
| Odor Type: Spicy | |
| sweet, floral, spicy, balsamic, cinnamon, estery, powdery, rose | |
| Odor strength | medium |
| Substantivity | 124 hour(s) at 100.00 % |
| Luebke, William tgsc, (1982) | At 100.00 %. sweet floral spicy balsam cinnamon |
| Mosciano, Gerard P&F 23, No. 2, 43, (1998) | Sweet, floral, cinnamon, spicy, estery and powdery with a rosy nuance |
| Flavor Type: Spicy | |
| sweet, spicy, floral, cinnamon, honey, tutti frutti | |
| Mosciano, Gerard P&F 23, No. 2, 43, (1998) | At 15.00 ppm. Sweet, spicy, floral, cinnamon and honey with a tutti-fruti nuance |
| Useful in: brown cocoa, brown others, fruity red, fruity yellow, fruity tropical, fruity others, sweet others. | Cinnamon, chocolate, vanilla, fatty, oily |
| General comment | Sweet aromatic, cinnamon, chocolate, vanilla, fatty, oily |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Apple , Apricot , Balsam , Carnation , Cassia , Castoreum , Cinnamon , Floral , Fruit , Guava , Hyacinth , Jasmin , Lilac , Lily of the valley , Mimosa , Oriental , Peach , Pear , Pineapple , Powder , Rose , Sherry , Spice , Stephanotis , Vanilla , Vetiver , Wine , Woody |
| Flavoring purposes | Chocolate cocoa |
| Other purposes | Feyoa |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 36 - Irritating to eyes. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Eye irritation (Category 2A), H319 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H319 - Causes serious eye irritation | |
| Precautionary statement(s) | |
| P264 - Wash skin thouroughly after handling. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P337 + P313 - IF eye irritation persists: Get medical advice/attention. | |
| Human Experience: | |
| 5 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 3300 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 1063, 1973. oral-guinea pig LD50 4750 mg/kg Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974. intraperitoneal-mouse LD50 1200 mg/kg Pharmacologist. Vol. 3, Pg. 62, 1961. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 11, Pg. 1063, 1973. | |
| 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 | |||
| limits in the finished product for - "leave on the skin contact": | |||
| 0.6200 % Restriction. | |||
| Recommendation for cinnamyl acetate usage levels up to: | |||
| 8.0000 % in the fragrance concentrate. | |||
| use level in formulae for use in cosmetics: | |||
| 0.4530 % | |||
| Dermal Systemic Exposure in Cosmetic Products: | |||
| 0.0115 mg/kg/day (IFRA, 2001) | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 180.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 300.00 (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: | - | 11.00000 | |
| beverages(nonalcoholic): | - | 2.70000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 8.70000 | |
| condiments / relishes: | 2.00000 | 2.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 6.50000 | |
| fruit ices: | - | 6.50000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 16.00000 | |
| 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 |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):103-54-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :7660 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:1 |
| 3-phenylprop-2-enyl acetate |
| Chemidplus:0000103548 |
| RTECS:GE2275000 for cas# 103-54-8 |