Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple.
Reported found in narcissus.
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.
By esterification of cinnamyl alcohol with formic acid.
Detection at 1.0%: cinnamon spicy, slightly balsamic, cherry fruity with berry and tropical nuances.
Taste characteristics at 5 ppm: sweet, cinnamon-like, astringent, with woody resinous and balsamic nuances.
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
Moderately toxic by
ingestion. See also ESTERS. Combustible
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes.
Cinnamyl formate is hydrolysed by porcine pancreatic lipase 2.6 times more rapidly than is cinnamyl oleate under identical conditions (Brockerhoff, 1970).
