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cinnamyl phenyl acetate

Chemical Structure

General Material Information

Preferred name cinnamyl phenyl acetate
Trivial Name Cinnamyl phenylacetate
Short Description 3-phenyl-2-propen-1-yl phenyl acetate
Formula C17 H16 O2
CAS Number 7492-65-1
FEMA Number 2300
Flavis Number 9.708
ECHA Number 231-322-1
FDA UNII Search
Nikkaji Number J278.887J
COE Number 235
xLogP3-AA 3.80 (est)
NMR Predictor External link
JECFA Food Flavoring 655 cinnamyl phenylacetate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 7492-65-1 ; CINNAMYL PHENYLACETATE
Synonyms
  • benzeneacetic acid, 3-phenyl-2-propenyl ester
  • benzeneacetic acid, 3-phenyl-2-propyl ester
  • cinnamyl a-toluate
  • cinnamyl alpha-toluate
  • cinnamyl phenylacetate
  • 3-phenyl allyl phenyl acetate
  • 3-phenyl-2-propen-1-yl phenyl acetate
  • 3-phenylallyl phenylacetate
  • 3-phenylprop-2-enyl 2-phenylacetate
  • 3-phenylprop-2-enyl 2-phenylacetate
  • Benzeneacetic acid, 3-phenyl-2-propen-1-yl ester
  • Acetic acid, phenyl-, cinnamyl ester
  • Cinnamyl alcohol, phenylacetate
  • 3-Phenylallyl phenylacetate

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

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
HMDB (The Human Metabolome Database):HMDB37707
FooDB:FDB016835
Export Tariff Code:2916.35.1500
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 252.31292724609
Specific gravity @ 25 °C
Pounds per Gallon
Boiling Point 333 to 335°C @ 760 mm Hg
Flash Point TCC Value 161.67 °C TCC
logP (o/w) 4.429 est
Solubility
alcohol Yes
water, 2.954 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Floral
chrysanthemum, spicy, tolu balsam
General comment At 100.00 %. chrysanthemum spicy tolu balsam

Potential Uses

Applications
Odor purposes Balsam, Chrysanthemum, Moss, Orchid, Spice, Tulip, Woody
Cosmetic purposes Perfuming agents

Safety Information

Safety information

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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
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
Recommendation for cinnamyl phenyl acetate usage levels up to:
8.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0024 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (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 ppmaverage maximum ppm
baked goods: -7.30000
beverages(nonalcoholic): -2.70000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 0.250002.00000
fruit ices: 0.250002.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -7.30000
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

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5370599
National Institute of Allergy and Infectious Diseases:Data
3-phenylprop-2-enyl 2-phenylacetate
Chemidplus:0007492651