cinnamyl formate
3-phenyl-2-propen-1-yl formate
Identification
| Name | cinnamyl formate |
| IUPAC | 3-phenylprop-2-enyl formate |
| CAS Number | 104-65-4 |
| EINECS | 203-223-3 |
| FDA UNII | 896AGS89RD |
| Molecular Formula | C10 H10 O2 |
| Molecular Weight | 162.18810000 |
| MDL Number | MFCD00021048 |
| Nikkaji Number | J35.356F |
| Beilstein | 1860334 |
| CoE Number | 352 |
| XlogP3 | 2.50 (est) |
Regulatory
| JECFA Food Flavoring | 649 cinnamyl formate |
| DG SANTE Food Flavourings | 09.085 cinnamyl formate |
| FEMA Number | 2299 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 104-65-4 ; CINNAMYL FORMATE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 1.07700 to 1.08200 @ 25.00 °C. |
| Pounds per Gallon - (est). | 8.962 to 9.003 |
| Refractive Index | 1.55000 to 1.55600 @ 20.00 °C. |
| Boiling Point | 250.00 to 254.00 °C. @ 760.00 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| Vapor Pressure | 0.020000 mmHg @ 20.00 °C. |
| Flash Point | > 230.00 °F. TCC ( > 110.00 °C. ) |
| logP (o/w) | 2.101 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Similar Items | note |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 244 hour(s) at 100.00 % |
| Odor Description |
at 100.00 %. balsam; green; herbaceous. Green, Herbaceous, Balsamic
|
| Odor sample from | Nickstadt Moeller, Inc. |
| Taste Description | spicy balsamic cinnamon cinnamyl fusel winey |
Safety Information
| Preferred SDS | View |
| Human Experience | 4 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 2900 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| maximum skin levels for fine fragrances | 0.0100 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2001) |
| Recommendation for cinnamyl formate usage levels up to | 1.0000 % in the fragrance concentrate. |
| use level in formulae for use in cosmetics | 0.0400 % |
| Dermal Systemic Exposure in Cosmetic Products | 0.0010 mg/kg/day (IFRA, 2001) |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 1.80 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 17.00 (μg/capita/day) |
| Structure Class | I |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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