Product Name: Cinnamyl acetate
Synonyms: 2-Propen-1-ol,3-phenyl-, 1-acetate;3-Phenylprop-2-en-1-yl acetate;(3-Acetoxy-1-propenyl)benzene;3-Phenyl-2-propene-1-ol acetate;Acetic acid 3-phenyl-2-propenyl ester;Acetic acid 3-phenylallyl ester;Acetic acid cinnamyl;Ciamyl acetate
CAS: 103-54-8
MF: C11H12O2
MW: 176.21
EINECS: 203-121-9
Product Categories: C-D;Flavors and Fragrances;C10 to C11;Carbonyl Compounds;Esters;Building Blocks;C10 to C11;Carbonyl Compounds;Chemical Synthesis;Organic Building Blocks;Alphabetical Listings
Mol File: 103-54-8.mol

Cinnamyl acetate Chemical Properties
Melting point  30 °C
Boiling point  265 °C(lit.)
density  1.057 g/mL at 25 °C
FEMA  2293 | CINNAMYL ACETATE
refractive index  n20/D 1.541(lit.)
Fp  >230 °F
storage temp.  2-8°C
solubility  alcohol: soluble(lit.)
form  neat
Water Solubility  176.2mg/L(temperature not stated)
JECFA Number 650
CAS DataBase Reference 103-54-8(CAS DataBase Reference)
NIST Chemistry Reference 2-Propen-1-ol, 3-phenyl-, acetate(103-54-8)
EPA Substance Registry System 2-Propen-1-ol, 3-phenyl-, acetate (103-54-8)
Safety Information
Hazard Codes  Xi
Risk Statements  36
Safety Statements  26-37/39-24/25
WGK Germany  1
RTECS  GE2275000
HS Code  29153900

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

Product Name: Cinnamyl acetate
Synonyms: 2-Propen-1-ol,3-phenyl-, 1-acetate;3-Phenylprop-2-en-1-yl acetate;(3-Acetoxy-1-propenyl)benzene;3-Phenyl-2-propene-1-ol acetate;Acetic acid 3-phenyl-2-propenyl ester;Acetic acid 3-phenylallyl ester;Acetic acid cinnamyl;Ciamyl acetate
CAS: 103-54-8
MF: C11H12O2
MW: 176.21
EINECS: 203-121-9
Product Categories: C-D;Flavors and Fragrances;C10 to C11;Carbonyl Compounds;Esters;Building Blocks;C10 to C11;Carbonyl Compounds;Chemical Synthesis;Organic Building Blocks;Alphabetical Listings
Mol File: 103-54-8.mol

Cinnamyl acetate Chemical Properties
Melting point  30 °C
Boiling point  265 °C(lit.)
density  1.057 g/mL at 25 °C
FEMA  2293 | CINNAMYL ACETATE
refractive index  n20/D 1.541(lit.)
Fp  >230 °F
storage temp.  2-8°C
solubility  alcohol: soluble(lit.)
form  neat
Water Solubility  176.2mg/L(temperature not stated)
JECFA Number 650
CAS DataBase Reference 103-54-8(CAS DataBase Reference)
NIST Chemistry Reference 2-Propen-1-ol, 3-phenyl-, acetate(103-54-8)
EPA Substance Registry System 2-Propen-1-ol, 3-phenyl-, acetate (103-54-8)
Safety Information
Hazard Codes  Xi
Risk Statements  36
Safety Statements  26-37/39-24/25
WGK Germany  1
RTECS  GE2275000
HS Code  29153900

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