Cinnamyl acetate Chemical Properties

Melting point:

30 °C

Boiling point:

265 °C(lit.)

Density 

1.057 g/mL at 25 °C

vapor pressure 

16Pa at 20℃

FEMA 

2293 | CINNAMYL ACETATE

refractive index 

n20/D 1.541(lit.)

Flash point:

>230 °F

storage temp. 

2-8°C

solubility 

alcohol: soluble(lit.)

form 

Liquid

color 

Colorless to Light yellow

Odor

at 100.00 %. sweet floral spicy balsam cinnamon

Odor Type

spicy

Water Solubility 

176.2mg/L(temperature not stated)

JECFA Number

650

LogP

2.7 at 35℃

CAS DataBase Reference

103-54-8(CAS DataBase Reference)

NIST Chemistry Reference

2-Propen-1-ol, 3-phenyl-, acetate(103-54-8)

EPA Substance Registry System

2-Propen-1-ol, 3-phenyl-, acetate (103-54-8)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36

Safety Statements 

26-37/39-24/25

WGK Germany 

1

RTECS 

GE2275000

HS Code 

29153900

Toxicity

The acute oral LD₅₀ in rats was reported to be 3.3 g/kg (2.9-3.7 g/kg) (Moreno, 1972). The acute dermal LD₅₀ was reported to be > 5 g/kg in the rabbit (Moreno, 1972).

MSDS

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Cinnamyl acetate Usage And Synthesis

Chemical Properties

clear colorless to pale yellowish liquid

Chemical Properties

Cinnamyl acetate has a characteristic balsamic-floral odor and burning, sweet taste reminiscent of pineapple. The ester obtained from natural cinnamyl alcohol exhibits a more delicate (hyacinth–jasmine-like) note.

Occurrence

Reported found in melon, starfruit, tarragon and litchi.

Uses

Cinnamyl Acetate is used in preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation.

Uses

Perfumery (fixative), flavoring.

Application

Cinnamyl acetate is used as a modifier for Cinnamic alcohol and as a warm-spicy-floral note in heavy florals, Hyacinth, etc. It can also introduce warmth to a Rose composition at a discrete concentration level. Used in flavor compositions for imitation Apple, Apricol, Berry, Cherry, Cinnamon, Cassia, Grape, Peach, Pineapple, Quince, Vanilla, etc.

Preparation

By direct esterification of cinnamic alcohol with acetic acid (or anhydride) under azeotropic conditions (Arctander, 1969).

Definition

ChEBI: An acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil.

Taste threshold values

Taste characteristics at 15 ppm: sweet, spicy, floral, cinnamon and honey with a tutti-fruitti nuance.

Synthesis Reference(s)

Journal of the American Chemical Society, 90, p. 5518, 1968 DOI: 10.1021/ja01022a034

General Description

Cinnamyl acetate is a fragrance ingredient. Palladium catalyzed allylic alkylation of cinnamyl acetate using sodium diethyl 2-methylmalonate and novel ferrocenyl Schiff base has been investigated.

Flammability and Explosibility

Non flammable

Safety Profile

Moderately toxic by ingestion and intraperitoneal routes. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and fumes. See also ALLYL COMPOUNDS.

Cinnamyl acetate(103-54-8)Related Product Information

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