| Preferred name | cinnamyl cinnamate |
| Trivial Name | 3-phenylprop-2-enyl 3-phenylprop-2-enoate |
| Short Description | 3-phenyl-2-propen-1-yl cinnamate |
| Formula | C18 H16 O2 |
| CAS Number | 122-69-0 |
| CAS Number | 40918-97-6 |
| CAS Number | 122-69-0 (Z) |
| FEMA Number | 2298 |
| Flavis Number | 9.739 |
| ECHA Number | 204-566-1 |
| FDA UNII | F1438569N2 |
| Nikkaji Number | J9.868J |
| MDL | MFCD00037826 |
| COE Number | 332 |
| NMR Predictor | External link |
| JECFA Food Flavoring | 673 cinnamyl cinnamate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 122-69-0 ; CINNAMYL CINNAMATE |
| Synonyms |
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| 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 |
| 3-phenylprop-2-enyl 3-phenylprop-2-enoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 122-69-0 |
| Pubchem (cid): | 31224 |
| Pubchem (sid): | 99607 |
| Pherobase: | View |
| [(E)-3-phenylprop-2-enyl] (E)-3-phenylprop-2-enoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 40918-97-6 |
| Pubchem (cid): | 1550890 |
| Pubchem (sid): | 173258 |
| [(E)-3-phenylprop-2-enyl] (Z)-3-phenylprop-2-enoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 122-69-0 |
| Pubchem (cid): | 1550888 |
| Pubchem (sid): | 32250232 |
| (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 |
| CHEMBL: | View |
| HMDB (The Human Metabolome Database): | HMDB33832 |
| FooDB: | FDB012000 |
| Export Tariff Code: | 2916.12.6000 |
| Typical G.C. | |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Material listed in food chemical codex | No |
| Molecular weight | 264.32391357422 |
| Melting Point | 42 to 45°C @ 760 mm Hg |
| Acid Value | 2 max KOH/g |
| Flash Point TCC Value | 110 °C TCC |
| logP (o/w) | 4.45 |
| Solubility | |
| alcohol | Yes |
| water, 3.116 mg/L @ 25 °C (est) | Yes |
| Odor Type: Balsamic | |
| sweet, balsamic, floral, cassia, cinnamyl, jasmin, rose, cinnamon, spicy | |
| Odor strength | medium |
| Substantivity | 356 hour(s) at 100.00 % |
| Luebke, William tgsc, (1986) | At 100.00 %. sweet balsam floral cassia cinnamyl |
| Mosciano, Gerard P&F 25, No. 4, 71, (2000) | At 1.00 %. Mild, floral, balsamic, sweet, floral, jasmin and rose, with a cinnamon spicy nuance |
| Flavor Type: Spicy | |
| spicy, cinnamyl, balsamic, floral, yeasty | |
| Mosciano, Gerard P&F 25, No. 4, 71, (2000) | At 10.00 - 25.00 ppm. Spicy, cinnamic balsamic, with a floral, yeasty note and a lingering spicy aftertaste |
| (data available) |
| Applications | |
| Odor purposes | Almond , Balsam , Berry , Cinnamon , Floral , Honey , Hyacinth , Oriental , Peru balsam , Strawberry |
| Flavoring purposes | Pistachio |
| Other purposes | Jicky , Resin |
| Cosmetic purposes | Perfuming agents |
| Preferred SDS: View | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Human Experience: | |
| 4 % solution: no irritation or sensitization. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 4200 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 753, 1975. | |
| Dermal Toxicity: | |
| skin-rat LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 753, 1975. | |
| Inhalation Toxicity: | |
| Not determined | |
| 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 | |||
| maximum skin levels for fine fragrances: | |||
| 0.2400 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey).(IFRA, 2001) | |||
| Recommendation for cinnamyl cinnamate usage levels up to: | |||
| 8.0000 % in the fragrance concentrate. | |||
| use level in formulae for use in cosmetics: | |||
| 0.2380 % | |||
| Dermal Systemic Exposure in Cosmetic Products: | |||
| 0.0061 mg/kg/day (IFRA, 2001) | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.30 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 36.00 (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: | - | 7.00000 | |
| beverages(nonalcoholic): | - | 0.81000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 1.50000 | |
| fruit ices: | - | 0.15000 | |
| gelatins / puddings: | - | - | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 10.00000 | |
| 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: | - | - | |
| 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 |
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):122-69-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :31224 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| 3-phenylprop-2-enyl 3-phenylprop-2-enoate |
| Chemidplus:0000122690 |
| RTECS:GD8562000 for cas# 122-69-0 |
| [(E)-3-phenylprop-2-enyl] (E)-3-phenylprop-2-enoate |
| Chemidplus:0040918976 |
| [(E)-3-phenylprop-2-enyl] (Z)-3-phenylprop-2-enoate |