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