Aroma
Mild oily -fruity and somewhat green odor
with balsamic and faintly floral undertones. Finds but little use in perfumery, mainly as
a modifier for floral-green components of
Jasmin and other floral complexes.
Occasionally used in flavor compositions,
for imitation Chocolate, Fruit and Honey
flavors - usually in traces only.
Chemical Properties
α-Amylcinnamyl acetate has a mild fruity, green odor with a balsamic and slightly floral undernote; somewhat fruity flavor.
Occurrence
Has apparently not been reported to occur in nature.
Uses
α-Amylcinnamyl Acetate can be used for fragrant substances for hair cosmetics.
Preparation
From amyl cinnamic alcohol and acetic acid under azeotropic conditions
Taste threshold values
Taste characteristics at 15 ppm: earthy, fruity, spicy, powdery and balsamic.
Safety Profile
Moderately toxic skin irritant.When heated to decomposition it emits acrid smoke andirritating fumes.
Metabolism
Cinnamic alcohol is mainly metabolized to benzoic acid, presumably via cinnamic
acid. Substitution apparently prevents oxidation to benzoic acid, since 2-ethylcinnamic alcohol is
partly excreted as α-ethylcinnamic acid (30-33% in rabbits) (Williams, 1959).
