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cinnamic acid

Chemical Structure

General Material Information

Preferred name cinnamic acid
Trivial Name Cinnamic acid
Short Description 3-phenyl-2-propenoic acid
Formula C9 H8 O2
CAS Number 621-82-9
FEMA Number 2288
Flavis Number 8.022
ECHA Number 210-708-3
FDA UNII Search
Beilstein Number 0507757
COE Number 22
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 657 cinnamic acid
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 621-82-9 ; CINNAMIC ACID
Synonyms
  • acidum cinnamylicum
  • benzene propenoic acid
  • benzylidene acetic acid
  • nat. cinnamic acid
  • cinnamic acid FCC
  • cinnamic acid natural
  • cinnamic acid tech grade powder
  • cinnamylic acid
  • 3-phenyl acrylic acid
  • 3-phenyl propenoic acid
  • 3-phenyl propensaeure
  • 3-phenyl-2-propenoic acid
  • 3-phenylprop-2-enoic acid
  • 3-phenylprop-2-enoic acid
  • 2-Propenoic acid, 3-phenyl-
  • 3-Phenyl-2-propenoic acid
  • Phenylacrylic acid
  • 3-Phenylacrylic acid
  • β-Phenylacrylic acid
  • NSC 623441
  • NSC 9189

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

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Google Books Start search
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Perfumer & Flavorists Start search
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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
Golm Metabolome Database:Search
KEGG (GenomeNet):C10438
HMDB (The Human Metabolome Database):HMDB00567
FooDB:FDB012052
YMDB (Yeast Metabolome Database):YMDB01324
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 148.16116333008
Melting Point 132 to 135°C @ 760 mm Hg
Boiling Point 298 to 300°C @ 760 mm Hg
Vapor Pressure 0.005 mmHg @ 25 °C
Flash Point TCC Value 189.44 °C TCC
logP (o/w) 2.13
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
water, 2911 mg/L @ 25 °C (est) Yes
water, 570 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Balsamic
balsamic, sweet, storax, cinnamyl
Odor strength low
Substantivity 400 hour(s) at 20.00 % in dipropylene glycol
Luebke, William tgsc, (1983) At 100.00 %. balsam sweet storax

Occurrences

Safety Information

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)
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 3570 mg/kg
Value in ul/kg bw , confidence limits of 3070-4140 ul/kg bw, 3 dose groups (3250-5000 ul/kg bw) of 10 animals, only summary available.
(Levenstein, 1976e)

intraperitoneal-rat LD50 1600 mg/kg
Bollettino Chimico Farmaceutico. Vol. 112, Pg. 53, 1973.

oral-mouse LD50 5000 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 46(1), Pg. 94, 1981.

intravenous-mouse LD50 380 mg/kg
Arzneimittel-Forschung. Drug Research. Vol. 19, Pg. 617, 1969.

intraperitoneal-mouse LD50 160 mg/kg
Food and Cosmetics Toxicology. Vol. 16, Pg. 687, 1978.

oral-guinea pig LDLo > 5000 mg/kg
Voprosy Pitaniya. Problems of Nutrition. Vol. 33(5), Pg. 48, 1974.

oral-rat LD50 2500 mg/kg
Food and Cosmetics Toxicology. Vol. 16, Pg. 687, 1978.

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 cinnamic acid usage levels up to:
2.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 28.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 44.00 (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. Update in publication number(s): 23
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: 232.88000383.67000
beverages(nonalcoholic): 300.00000400.00000
beverages(alcoholic): 570.00000712.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 191.68000262.82000
fruit ices: --
gelatins / puddings: 265.00000290.00000
granulated sugar: --
gravies: --
hard candy: 0.010000.01000
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: 249.38000356.04000
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 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

Safety and efficacy of aryl-substituted primary alcohol, aldehyde, acid, ester and acetal derivatives belonging to chemical group 22 when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):621-82-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8784
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
3-phenylprop-2-enoic acid
Chemidplus:0000621829