Chemical Properties
Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple.
Occurrence
Reported found in narcissus.
Uses
Cinnamyl formate is used in trace amounts in flavor compositions, particularly Apple, Banana, Cherry,Pear, Spice, etc. It is particularly interesting in imitation Banana, where it can produce true-to-Nature notes if used discretely, and perhaps in combination with Mimosa absolute, also in traces.
Preparation
By esterification of cinnamyl alcohol with formic acid.
Aroma threshold values
Detection at 1.0%: cinnamon spicy, slightly balsamic, cherry fruity with berry and tropical nuances.
Taste threshold values
Taste characteristics at 5 ppm: sweet, cinnamon-like, astringent, with woody resinous and balsamic nuances.
General Description
Cinnamyl formate is an α,β-unsaturated?ester that can be used as a flavoring agent and a fragrance ingredient.
Flammability and Explosibility
Not classified
Safety Profile
Moderately toxic by
ingestion. See also ESTERS. Combustible
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes.
Metabolism
Cinnamyl formate is hydrolysed by porcine pancreatic lipase 2.6 times more rapidly than is cinnamyl oleate under identical conditions (Brockerhoff, 1970).
