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Cinnamyl Acetate is the only ester of cinnamic alcohol of any importance. trans-Cinnamyl acetate occurs in cassia oil and is a colorless liquid with a sweet-floral-fruity, slightly balsamic odor. It is a good fixative and is used in blossom compositions (e.g., lilac and jasmine) and for oriental notes. In flavor compositions, it is used for cinnamon-fruity effects.

(E)-Cinnamyl acetate, isolated from cinnamon fruit stalks, has antioxidant activities[1][2].

ChEBI: Cinnamyl acetate is an acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil. It has a role as a fragrance, a metabolite and an insecticide. It is functionally related to a cinnamyl alcohol.

[1] Thomas, A. F., et al. Two New Sesquiterpenoid Ketones from Cassia Oil. Helvetica Chimica Acta, 63(6)
[2] Guddadarangavvanahally K Jayaprakasha, et al. Volatile Constituents from Cinnamomum zeylanicum Fruit Stalks and Their Antioxidant Activities. J Agric Food Chem. 2003 Jul 16;51(15):4344-8. DOI:10.1021/jf034169i