amyl cinnamate

Amyl cinnamate, also known as pentyl cinnamate or cinnamic acid pentyl ester, is a chemical ester with the molecular formula C14H18O2. It typically appears as a clear to pale yellow liquid and exhibits a characteristic balsamic odor reminiscent of amber, cocoa, and labdanum, accompanied by a sweet balsamic flavor. This compound is classified as a flavor and fragrance ingredient and is recognized under several synonyms such as pentyl (Z)-3-phenylprop-2-enoate and 3-phenyl-2-propenoic acid pentyl ester. Publications in chemical databases such as PubChem provide detailed information on its structure and properties. Amyl cinnamate is generally derived through esterification of cinnamic acid with pentanol. Its pleasant organoleptic qualities make it useful in various industrial applications, particularly in cosmetic perfuming and flavoring.

Amyl cinnamate occurs primarily as a synthetic compound used in the flavor and fragrance industry. It contributes balsamic, amber, chocolate, moss, and tonka bean sensory notes. This ester is exploited for its medium-strength balsamic odor and flavor, playing a role in perfuming agents for cosmetics and personal care products. It is also utilized as a flavoring additive in food formulations under regulations such as IFRA (Global). Its applications extend to enhancing the character of perfumes and fine fragrances and adding complexity to flavor blends in dairy, confectionery, and other edible products. Regulatory standards guide its usage concentrations to ensure safety in consumer goods.

Amyl cinnamate is a liquid ester with a molecular weight of approximately 218.3 g/mol. Its specific gravity ranges from about 0.992 to 0.998 at 25 °C, reflecting its moderate density. The compound’s refractive index falls between 1.538 and 1.544 at 20 °C. It has a relatively low vapor pressure of 0.00087 mmHg at 25 °C, indicating limited volatility under ambient conditions, which influences its persistence in formulations. The flash point is around 200 °F, suggesting suitable stability for handling and storage. Amyl cinnamate has a log P value of 4.32, signifying lipophilicity and solubility preference in organic solvents such as alcohols; it is slightly soluble in water with estimated solubility near 7.17 mg/L at 25 °C. These properties inform its behavior in fragrance and flavor formulations, affecting diffusion, substantivity, and blending compatibility.

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Safety information

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.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg One group of 10 animals received 5000 mg/kg, mortality 0/10, only summary available. (Moreno, 1974i)
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 amyl cinnamate usage levels up to:
	5.0000 % 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):		0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		3900 (μg/person/day)
Threshold of Concern:		1800 (μg/person/day)
Structure Class:		I
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		7.00000	35.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		5.00000	25.00000
Edible ices, including sherbet and sorbet (03.0):		10.00000	50.00000
Processed fruit (04.1):		7.00000	35.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		-	-
Confectionery (05.0):		10.00000	50.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		5.00000	25.00000
Bakery wares (07.0):		10.00000	50.00000
Meat and meat products, including poultry and game (08.0):		2.00000	10.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		2.00000	10.00000
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		5.00000	25.00000
Foodstuffs intended for particular nutritional uses (13.0):		10.00000	50.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		5.00000	25.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		10.00000	50.00000
Ready-to-eat savouries (15.0):		20.00000	100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		5.00000	25.00000

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 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) 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

Flavouring Group Evaluation 15, Revision 2 (FGE.15Rev2): Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 View page or View pdf

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EPA Substance Registry Services (TSCA):3487-99-8

EPA ACToR:Toxicology Data

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Laboratory Chemical Safety Summary :6436780

National Institute of Allergy and Infectious Diseases:Data

pentyl (Z)-3-phenylprop-2-enoate

Chemidplus:0003487998