isobutyl cinnamate

Isobutyl cinnamate, also known by systematic names such as 2-methylpropyl 3-phenylprop-2-enoate, and several synonyms including iso butyl cinnamate and labdanol, is an ester derived from cinnamic acid. It has a molecular formula of C₁₃H₁₆O₂ and exhibits a medium balsamic odor with sweet and fruity nuances reminiscent of labdanum. This compound is recognized as a clear, colorless liquid and is frequently employed as a flavor and fragrance ingredient due to its distinctive scent and taste characteristics. Isobutyl cinnamate naturally occurs in sources such as kumquat peel oil. The compound is well documented on chemical databases including PubChem. Its production involves esterification of cinnamic acid with isobutyl alcohol, enabling its use across various applications requiring balsamic and fruity aroma profiles.

Isobutyl cinnamate occurs naturally in several botanical sources, notably in kumquat peel oil. This ester delivers a complex balsamic fragrance suited for blending in perfume compositions and flavor formulations. It is leveraged extensively within the flavor and fragrance industries to impart amber, cherry, vanilla, tobacco, and herbal nuances. The flavor profile extends to applications such as chocolate and cocoa products, adding subtle balsamic sweetness and fruitiness. Cosmetic perfuming agents also utilize isobutyl cinnamate as a key aromatic component. Regulatory oversight includes IFRA (Global) standards governing maximum usage levels in perfumery to ensure consumer safety. This compound's versatility renders it suitable for enhancing products that demand sophisticated balsamic and fruity sensory characteristics.

Isobutyl cinnamate exhibits physical properties influencing its handling and formulation. It is a clear liquid with a specific gravity near 1.002 at 25 °C, and refractive index ranging between 1.535 and 1.541 at 20 °C. Its vapor pressure is low (0.002 mmHg at 20 °C), indicating limited volatility under ambient conditions. The flash point is approximately 230 °F, suggesting moderate flammability. Isobutyl cinnamate is soluble in alcohols and fixed oils but shows negligible water solubility around 25.75 mg/L at 25 °C. Its estimated log P value of 3.83 reflects moderate lipophilicity, aiding incorporation in oil-based formulations. Proper storage in cool, dry, sealed containers protected from heat and light extends shelf life beyond 12 months. The compound's acidity is minimal with a maximum acid value of 1 KOH/g, supporting its chemical stability in finished goods.

(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):	HMDB37703
FooDB:	FDB016831
Export Tariff Code:	2916.12.6000
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin. 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 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 corrosion/irritation (Category 3), H316 Serious eye damage/eye irritation (Category 2A), H320
GHS Label elements, including precautionary statements
Pictogram
Signal word	Warning
Hazard statement(s)
H302 - Harmful if swallowed H316 - Causes mild skin irritation H320 - Causes eye irritation
Precautionary statement(s)
P264 - Wash skin thouroughly after handling. P270 - Do not eat, drink or smoke when using this product. P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell. P330 - Rinse mouth. P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
8 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg One group of 10 animals received 5000 mg/kg, mortality 2/10, only summary available. (Levenstein, 1975g)
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
maximum skin levels for fine fragrances:
	0.1000 % 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 isobutyl cinnamate usage levels up to:
	4.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
	0.5000 %
Dermal Systemic Exposure in Cosmetic Products:
	0.0125 mg/kg/day (IFRA, 2001)
Maximised Survey-derived Daily Intakes (MSDI-EU):		1.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		3.00 (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:		-	5.40000
beverages(nonalcoholic):		-	1.30000
beverages(alcoholic):		-	2.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	3.40000
fruit ices:		-	3.40000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	5.40000
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 15 (FGE.15): Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf

Flavouring Group Evaluation 15, Revision 1 (FGE.15Rev1) - Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) 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

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Toxicology Citations:Search

EPA Substance Registry Services (TSCA):122-67-8

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :31223

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

2-methylpropyl 3-phenylprop-2-enoate

Chemidplus:0000122678

RTECS:GD9550000 for cas# 122-67-8

2-methylpropyl (E)-3-phenylprop-2-enoate