Terpinyl cinnamate has a persistent, sweet, balsamic odor reminiscent of wine moscato. It has a heavy, fruity, somewhat spicy taste.
Traces of (Z)-1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl cinnamate are used in fruit flavor compositions, sometimes in Grape imitation, anli in certain Spice complexes. The concentration used is normally as low as 0.5 to 6 ppm in the finished product.
Prepared by esterification from terpineol and cinnamic acid; also from methyl cinnamate, sodium terpineol and terpinyl formate.
(Z)-1-methyl-1-(4-methyl-3-cyclohexen-1-yl)ethyl cinnamate is prepared：
1) by azeotropic type esterification from Terpineol
and Cinnamic acid.
2) from Methyl cinnamate, Sodium-terpineol
and Terpinyl formate (or Terpinyl acetate).
