| 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 | 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. |
| 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. |
| Synthesis Reference(s) | Journal of the American Chemical Society, 90, p. 5518, 1968 DOI: 10.1021/ja01022a034 |
| General Description | 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 | Nonflammable |
| 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. |
