CINNAMALDEHYDE

CAS: 104-55-2 FLAVORING AGENT OR ADJUVANT

Cinnamaldehyde is an organic flavouring compound used to impart a cinnamon-like aroma and taste in foods and beverages.

What It Is

CINNAMALDEHYDE is a chemical compound used in the food industry primarily as a flavoring agent or adjuvant. It is associated with the characteristic warm, spicy cinnamon aroma found in cinnamon bark and other related plant materials. This ingredient, known by names such as cinnamic aldehyde and phenylacrolein, belongs to a class of organic compounds called aldehydes, featuring a benzene ring linked to an unsaturated aldehyde group. Its CAS Number is 104-55-2, which is an internationally recognized identifier for chemical substances, and it is listed under regulatory provision 182.60 that allows its use as a GRAS (generally recognized as safe) flavouring substance in the United States. Because of its sensory properties, it is widely used to create cinnamon flavor profiles in food products, beverages, and confectionery items. Overall, cinnamaldehyde combines both technical specificity and broad use, making it a common flavouring additive in many consumer foods and formulations. Many regulatory and flavouring bodies classify cinnamaldehyde as a flavouring ingredient rather than a nutrient, focusing on its role in sensory enhancement rather than as a source of nutritional value. Due to its widespread occurrence in natural cinnamon oil as well as its synthetic production for industrial use, cinnamaldehyde serves as a key reference compound in studies of aroma chemistry and flavour formulation.

How It Is Made

Cinnamaldehyde can be obtained both from natural sources and by synthetic processes. In natural form, it is extracted from cinnamon bark and other parts of the Cinnamomum species using solvent extraction or steam distillation methods that concentrate the essential oils where the compound occurs as a major constituent. Natural extraction methods focus on isolating volatile oil fractions that contain cinnamaldehyde among other terpenoids and aromatic constituents. In commercial production, cinnamaldehyde is typically synthesized by chemical condensation reactions, such as the aldol condensation of benzaldehyde with acetaldehyde, under controlled laboratory or industrial conditions. This synthetic route allows for consistent quality and purity tailored for food and flavour applications. After synthesis or extraction, the compound is purified through distillation and quality-checked to meet specifications for flavouring use, which often involve adhering to criteria such as clarity, free of contaminants, and exact sensory profile. Regardless of source, manufacturers must ensure the compound meets food-grade specifications and is compliant with regulatory standards that govern identity, purity, and permissible use. These production pathways enable the ingredient to reliably provide the desired flavour characteristics in foods while conforming to safety and regulatory frameworks.

Why It Is Used In Food

Cinnamaldehyde is used in food because it provides a distinctive cinnamon flavour and aroma that is appealing to consumers. Its use in formulation helps recreate or enhance flavor profiles associated with traditional cinnamon-containing foods such as baked goods, beverages, and confectionery. The sensory attributes it imparts contribute significantly to product identity in items where a spicy, sweet, or warm note is desired. From a functional perspective, flavoring agents like cinnamaldehyde allow food developers to fine-tune taste and aroma without significantly affecting other properties such as texture, color, or shelf life. In addition to sensory enhancement, its strong aroma means that relatively small quantities can be effective, which is helpful in maintaining cost efficiency in manufacturing. Food product developers often choose cinnamaldehyde over other flavouring compounds when a cinnamon-like quality is central to the product concept or when it is needed as part of a complex flavour blend. Its compatibility with other ingredients in formulations ranging from beverages to confections makes it versatile in application. The ease with which it mixes with various food matrices and its stability in typical food processing conditions further support its widespread use in the flavouring industry.

Adi Example Calculation

Although a specific numeric ADI is not assigned for cinnamaldehyde due to findings that typical intake levels do not pose safety concerns, understanding how ADI concepts work can be helpful. In general, when a numeric ADI is assigned for a food additive, regulators select a reference point from animal studies and apply safety factors to account for differences between animals and humans. For example, if a hypothetical flavouring had an ADI of X mg per kilogram of body weight, a person weighing 70 kilograms would have an estimated intake of X times 70 as the daily amount not expected to present risk. The absence of a defined numeric ADI for cinnamaldehyde simply reflects expert judgement that expected dietary exposure is below levels of concern without the need for a numeric threshold.

Safety And Health Research

Regulatory bodies and scientific committees evaluate flavouring agents like cinnamaldehyde to ensure they do not pose safety concerns at levels typically encountered in food. JECFA, an international expert committee established by FAO and WHO, reviewed this compound and determined that its use as a flavouring does not raise safety concerns at current intake levels, based on available toxicological and exposure data. (世界卫生组织应用程序) Safety assessments for flavouring agents focus on data from toxicology studies and human exposure patterns rather than specific health claims. These assessments consider toxicokinetics, potential toxicity, and evidence from animal studies to evaluate whether consumption within expected food use levels is safe. The absence of a specific numerical acceptable daily intake (ADI) assignment by JECFA reflects a conclusion that normal dietary exposures do not pose safety issues for this flavouring. Published evaluations and regulatory interpretations emphasize context of use rather than attributing direct physiological effects outside of flavoring purpose. While compounds like cinnamaldehyde have been studied for various biological activities in research settings, authoritative safety evaluations focus on the compound’s role as a food flavouring and the evidence for safety at intended use levels rather than broader health endpoints.

Regulatory Status Worldwide

In the United States, cinnamaldehyde is listed in 21 CFR 182.60 as a synthetic flavouring substance and adjuvant that is generally recognized as safe (GRAS) for its intended use in foods, meaning it may be added to food products under conditions consistent with safety and common practice in the food industry. This listing corresponds to the regulation code 182.60 that appears in the code of federal regulations. Internationally, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated cinnamaldehyde and concluded that there is no safety concern at current levels of intake when used as a flavouring agent, reflecting international expert assessment of its safety in food use. (世界卫生组织应用程序) Within the European Union, substance-specific safety assessments and permissible uses of flavouring agents fall under flavouring evaluation frameworks established by regulatory authorities; such evaluations consider identity, specifications, and safety data in the context of flavouring use. Current EU regulatory approaches involve comprehensive scientific evaluation of flavouring substances prior to their inclusion in authorised flavouring lists, with EFSA overseeing risk assessment and recommendations where data are available. Overall, cinnamaldehyde is permitted for use in foods where flavouring agents are allowed, subject to regulatory conditions that govern food flavourings.

Taste And Functional Properties

Cinnamaldehyde is characterized by a warm, spicy, and sweet sensory profile that closely resembles the natural aroma and taste of cinnamon. It has a strong odor even at low concentrations, making it effective in imparting cinnamon notes in food products. The compound is slightly soluble in water but more soluble in organic solvents and fats, which means it blends effectively into a range of formulations from beverages to fat-rich baked goods. Functionally, the sensory impact of cinnamaldehyde is stable under many typical processing conditions; its aroma and taste notes endure heat and mixing, which helps maintain consistent flavour characteristics throughout production and storage. However, because flavour compounds can be sensitive to prolonged heating or extreme pH, careful formulation is necessary to preserve the sensory quality. In addition to its sensory role, cinnamaldehyde’s volatile nature means it can interact with other flavour compounds, sometimes modifying or enhancing the balance of complex aroma profiles. This makes it a useful ingredient in flavour blending, where it is combined with other agents to achieve targeted sensory results. The result is a reliable and pronounced cinnamon flavour experience in finished products.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a regulatory concept used to describe the estimated amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For many flavouring agents, a specific numeric ADI may not be assigned if expert evaluation indicates that typical dietary exposures are well below levels of concern. In the case of cinnamaldehyde, international expert committees have indicated that there is no safety concern at current levels of intake when used as a flavouring agent. (世界卫生组织应用程序) This means that consumption of cinnamaldehyde through foods and beverages where it is added for flavour does not require specifying a threshold number for daily intake because the expected intake amounts are considered safe based on existing evidence. Regulatory authorities apply scientific judgement and safety factors when establishing ADIs or when determining that an ADI is not necessary. Understanding ADIs helps consumers and industry appreciate that regulatory decisions are based on a combination of exposure estimates, toxicological data, and expert review rather than arbitrary limits. Even when an ADI is not numerically defined, the underlying principle remains consistent: substances permitted as flavourings are assessed for safety within their intended uses.

Comparison With Similar Additives

Cinnamaldehyde can be compared with other flavouring agents that contribute characteristic aroma profiles to foods. For instance, vanillin provides a sweet vanilla aroma and is widely used in foods such as ice cream, baked goods, and beverages, offering a different sensory profile than cinnamaldehyde’s spicy notes. Another flavouring agent, citral, imparts citrus-like lemon notes, and is used in beverages and confectionery products where a bright lemon aroma is desired. Like cinnamaldehyde, these flavourings are evaluated by regulatory authorities to ensure their safety at typical use levels, and they function by enhancing sensory properties rather than contributing nutrients. Each flavouring has its own sensory characteristics and application niches, which help product developers choose appropriate compounds for specific flavour outcomes. While vanillin tends to be associated with sweet and creamy profiles, and citral with citrus profiles, cinnamaldehyde’s distinctive cinnamon note makes it particularly useful in products seeking warm, spicy flavour experiences.

Common Food Applications Narrative

Cinnamaldehyde plays an important role in a wide range of food and beverage applications because of the distinctive cinnamon flavour it imparts. In baked goods, such as pastries, cookies, and sweet breads, it contributes warm and spicy notes that are often associated with seasonal and culturally familiar products. Its strong sensory profile also makes it suitable for beverages, including teas, specialty drinks, and flavour-enhanced waters that aim to capture cinnamon character without using whole spice materials. Confectionery products commonly incorporate cinnamaldehyde to create flavor variations in chewing gums, candies, and confections where a bright and recognizable cinnamon note is desired. In dairy-based desserts such as ice cream or flavored yogurts, it provides a complementary spice note that balances sweetness. Beyond sweet applications, cinnamon-flavoured sauces, condiments, and marinades may benefit from the addition of cinnamaldehyde to enrich complexity and aromatic appeal. The use of this flavouring compound also extends to certain functional or novelty products where spice notes are part of the taste experience consumers expect. Food manufacturers may choose cinnamaldehyde in formulations where a consistent and intense cinnamon aroma is needed without the variability and potential cost of using natural cinnamon extracts. This broad applicability helps explain its prevalence in modern flavour applications across many categories of consumer foods.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 182.60

EFSA

  • Notes: EFSA specific evaluation results for this flavouring not found in sources

JECFA

  • Notes: JECFA concluded no safety concern at current intake levels without numeric ADI assignment

Sources

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