clear colorless to pale yellowish liquid
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.
Reported found in melon, starfruit, tarragon and litchi.
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.
Perfumery (fixative), flavoring.
By direct esterification of cinnamic alcohol with acetic acid (or anhydride) under azeotropic conditions (Arctander, 1969).
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.
ChEBI: An acetate ester resulting from the formal condensation of cinnamyl alcohol with acetic acid. Found in cinnamon leaf oil.
Taste characteristics at 15 ppm: sweet, spicy, floral, cinnamon and honey with a tutti-fruitti nuance.
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
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.
