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(E)-cinnamyl isovalerate

(E)-cinnamyl isovalerate is a fruity and spicy ester widely used as a flavor and fragrance agent in various consumer products.

General Material Description

(E)-cinnamyl isovalerate is a synthetic organic ester classified under the chemical formula C14H18O2 and has a molecular weight of approximately 218.3. It appears as a clear, colorless liquid with notable sensory properties characterized by medium intensity spicy odor combined with sweet nuances reminiscent of melon, cherry, green apple, and blueberry. The compound is also recognized for its fruity flavor profile featuring notes of pineapple, cherry, melon, and other fruit accords. Synonyms include butanoic acid, 3-methyl-, (2E)-3-phenyl-2-propen-1-yl ester, and trans-cinnamyl isovalerate. The ester is referenced in authoritative chemical databases such as PubChem. It is typically synthesized for use in flavor and fragrance formulations rather than sourced directly from natural extracts.

Occurrence, Applicability & Potential Uses

(E)-cinnamyl isovalerate is not commonly found as a natural metabolite but is synthesized for application primarily as a flavor and fragrance agent. It is used to impart complex fruity and spicy characteristics to formulations aimed at simulating or enhancing aromas such as apple, apricot, blueberry, cherry, grape, maple, melon, peach, pear, pineapple, plum, rose, rose tea rose, spice, and strawberry notes. Additionally, its flavor properties are exploited in products resembling bread, pepper (including Tabasco-style pepper), and walnut. The compound is regulated under standards such as FEMA (US), which supports its use within prescribed safety limits in flavor and fragrance products.

Physico-Chemical Properties Summary

(E)-cinnamyl isovalerate exhibits a moderate molecular weight and displays physical properties significant for its formulation roles. It is a liquid with a specific gravity close to 0.991 to 0.996 at 25°C and a refractive index ranging from 1.518 to 1.524 at 20°C. The boiling point occurs between 313 and 315°C at standard atmospheric pressure, indicating relative thermal stability. The flash point is approximately 230°F (about 110°C), classifying it as combustible but manageable under typical handling conditions. It has an estimated logP value of 4.013, indicating a lipophilic character contributing to its solubility in alcohol and fixed oils, while water solubility remains very low. At 25°C, vapor pressure is very low (0.00026 mmHg), supporting long substantivity in fragrance applications. Solubility profiles reflect compatibility with alcohol and fixed oils but poor solubility in water, propylene glycol, and glycerin. The acid value is controlled below 3 KOH/g to ensure chemical stability and purity.

FAQ

What is (E)-cinnamyl isovalerate and where is it used?
(E)-cinnamyl isovalerate is an organic ester used primarily as a flavor and fragrance agent. It imparts fruity and spicy sensory qualities in various products. Typical uses include incorporation into flavor blends simulating fruits like apple, cherry, and pineapple, as well as spicy and floral notes in fragrances. Its application spans food flavorings, perfumes, and cosmetic formulations.
How is (E)-cinnamyl isovalerate characterized chemically and what are its typical physical properties?
Chemically, (E)-cinnamyl isovalerate is defined by the molecular formula C14H18O2. It is a clear liquid with moderate solubility in alcohol and fixed oils and negligible solubility in water. It has a boiling point between 313 and 315°C at 760 mmHg, a logP of approximately 4.0 indicating lipophilicity, and a flash point near 110°C. Its low vapor pressure at room temperature supports its lasting presence in formulations.
Are there regulatory guidelines or safety considerations associated with (E)-cinnamyl isovalerate?
(E)-cinnamyl isovalerate is recognized in flavor and fragrance regulations, including FEMA (US) standards, allowing usage up to 8% in fragrance concentrates as set by IFRA (Global) guidelines. It is classified as an irritant under European regulations, requiring appropriate handling to avoid skin and eye contact. Safety datasheets suggest protective equipment during handling. There are no specific toxicity classifications under OSHA HCS, but general industrial hygiene practices are recommended.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2915.60.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

General Material Information

Preferred name (E)-cinnamyl isovalerate
Trivial Name [(E)-3-phenylprop-2-enyl] 3-methylbutanoate
Short Description butanoic acid, 3-methyl-, (2E)-3-phenyl-2-propen-1-yl ester
Formula C14 H18 O2
CAS Number 69121-78-4
FDA UNII 5JHK9Y2XRM
Nikkaji Number J503.383G
Beilstein Number 3201227
MDL MFCD00048351
COE Number 454
NMR Predictor External link
Synonyms
  • butanoic acid, 3-methyl-, (2E)-3-phenyl-2-propen-1-yl ester
  • trans- cinnamyl isovalerate
  • (2E)-3-phenylprop-2-en-1-yl 3-methylbutanoate
  • [(E)-3-phenylprop-2-enyl] 3-methylbutanoate

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 218.29585266113
Specific gravity @ 25 °C
Pounds per Gallon 8.246 to 8.288
Refractive Index 1.518 to 1.524 @ 20 °C
Boiling Point 313 to 315°C @ 760 mm Hg
Acid Value 3 max KOH/g
Vapor Pressure 0.00026 mmHg @ 25 °C
Flash Point TCC Value 110 °C TCC
logP (o/w) 4.013 est
Solubility
alcohol Yes
fixed oils Yes
water, 8.282 mg/L @ 25 °C (est) Yes
water No
propylene glycol No
glycerin No

Organoleptic Properties

Odor Type: Spicy
sweet, spicy, melon, cherry, apple green apple, blueberry
Odor strength medium
Substantivity 100 hour(s) at 100.00 %
General comment At 100.00 %. sweet spice melon cherry green apple blueberry
Flavor Type: Fruity
fruity, cherry, melon, pineapple, green
General comment Fruity cherry melon pineapple green

Potential Uses

Applications
Odor purposes Apple , Apricot , Blueberry , Cherry , Grape , Maple , Melon , Peach , Pear , Pineapple , Plum , Rose , Rose tea rose , Spice , Strawberry
Flavoring purposes Bread , Pepper tabasco pepper , Walnut

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and 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)
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 (E)-cinnamyl isovalerate usage levels up to:
8.0000 % in the fragrance concentrate.

Safety references

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 :5355855
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
[(E)-3-phenylprop-2-enyl] 3-methylbutanoate
Chemidplus:0000140272
RTECS:EK7902515 for cas# 69121-78-4