CINNAMYL BUTYRATE

CAS: 103-61-7 FLAVORING AGENT OR ADJUVANT

Cinnamyl butyrate is a synthetic ester used as a flavoring agent in food and beverage applications with a fruity and slightly floral character.

What It Is

Cinnamyl butyrate is a synthetic organic ester belonging to the class of flavoring agents and adjuvants used in food and beverage products. It is identified by the Chemical Abstracts Service number 103-61-7 and widely recognized as a substance that imparts sweet, fruity, and balsamic sensory characteristics in flavour formulations. Cinnamyl butyrate is also known by several alternative chemical names and synonyms that reflect its structure and function. As a flavouring agent, it is often used in very small amounts to enhance or contribute to sensory profiles of various foods. This compound is not inherently a nutrient; rather, it is added to improve the organoleptic properties of food products. The classification of cinnamyl butyrate as a flavouring agent places it in a category of food additives that are evaluated for safety based on typical levels of intake in various applications. Regulatory references, such as 21 CFR 172.515 in the United States, list permitted flavoring substances and related adjuvants under specific conditions of use, and cinnamyl butyrate is included in those lists according to authoritative sources. It is essential to note that the sensory impact and functional behaviour of cinnamyl butyrate are highly dependent on the specific formulation and the presence of other ingredients in a food matrix. Flavoring agents like cinnamyl butyrate play a role in creating or modifying the aroma and taste perception without substantially contributing nutritive value. Its usage reflects the broader approach in food science to balance product appeal with safety and technological necessity. Evaluations by bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have taken into account typical intake and safety margins, concluding that there are no safety concerns at current levels of intake when used as intended.

How It Is Made

Cinnamyl butyrate is manufactured through classical esterification chemistry, wherein cinnamyl alcohol and butyric acid undergo a condensation reaction in the presence of an acid catalyst. This typically involves careful control of temperature, catalyst concentration, and reaction time to drive the reaction toward the formation of the ester and minimize side products. Once formed, the crude reaction mixture is subjected to purification steps, which may include washing, phase separation, distillation, and other refining techniques to achieve a high degree of purity suitable for flavour applications. The choice of purification technique is guided by regulatory specifications and desired product quality. A distilled fraction with >97% purity by gas chromatography is common, as indicated in product specifications from reputable chemical suppliers. The final product is usually a colourless to pale yellow liquid with a characteristic odour profile. During the production process, quality control measures ensure that residual alcohol, acid, and catalysts are present at acceptably low levels, consistent with food-grade additive standards. Although the underlying chemistry is straightforward, manufacturers typically operate under stringent good manufacturing practices (GMP) to prevent contamination and ensure consistency across batches. The manufacturing conditions, including catalyst type and reaction vessel configuration, may vary among producers, but the overarching goal remains to produce a consistent, high-purity flavouring agent. Environmental and occupational safety protocols guide chemical handling and waste management throughout the process, given the reactive nature of the starting materials. As an ester, the production of cinnamyl butyrate represents a well-established class of industrial organic reactions employed across flavour and fragrance sectors.

Why It Is Used In Food

Cinnamyl butyrate is used in food primarily for its ability to deliver specific sensory attributes, particularly fruity and slightly floral notes, that enhance consumer appeal. In the food and beverage industry, flavouring agents are selected based on their capacity to complement or elevate particular flavour profiles, mask undesirable tastes, or contribute to a balanced sensory experience. Cinnamyl butyrate is especially valuable in formulations where a warm, berry-like or fruity aromatic character is desired, often used in combination with other flavour compounds to achieve complex and appealing final products. The use of cinnamyl butyrate in food applications is not related to nutrition but rather to the enhancement of sensory quality. By adding this compound in controlled amounts, food technologists can fine-tune flavours in products ranging from confectionery and baked goods to beverages and dairy derivatives. Its effectiveness at low concentration levels means that it can influence flavour perception without contributing substantial amounts of extraneous chemical load, which is a desirable attribute when balancing cost, safety, and sensory impact. From a formulation standpoint, flavouring agents such as cinnamyl butyrate are selected based on compatibility with other ingredients and stability under typical processing conditions. While its solubility may vary depending on the matrix, it is generally compatible with organic solvent systems and can be incorporated into emulsions and flavour blends. The technology of food formulation ensures that such agents are used in a way that achieves targeted flavor enhancement while complying with regulatory frameworks that govern allowable uses and concentrations in finished products.

Adi Example Calculation

To illustrate how risk assessors conceptually consider exposure, imagine a hypothetical scenario where a flavouring compound is used in a beverage at a particular concentration. For many flavouring agents, including cinnamyl butyrate, exposure levels from typical consumption patterns are estimated to be orders of magnitude lower than levels associated with effects in toxicology studies. Because expert committees have determined that cinnamyl butyrate does not raise a safety concern at current levels of intake, specific numeric reference points such as an ADI are not set. If one were to consider an illustrative calculation for a hypothetical additive, the process might involve multiplying the concentration of the additive in food by the daily intake of that food by an individual to estimate exposure. This estimate is then compared against toxicity benchmarks derived from laboratory studies in which animals are exposed to much higher doses without observing adverse effects. For cinnamyl butyrate, the JECFA conclusion that there is no safety concern at typical intake implicitly indicates that such conceptual exposure assessments fall well within established safety margins. It is crucial to emphasize that this example is illustrative and does not establish a personal intake recommendation. Instead, it highlights how exposure estimates and toxicological benchmarks interact in risk assessment frameworks used by regulatory bodies to ensure that flavouring agents are safe under intended conditions of use.

Safety And Health Research

Safety evaluations for cinnamyl butyrate have been conducted by expert committees and regulatory bodies as part of broader assessments of flavouring agents. One of the primary authoritative evaluations was completed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which assessed the compound as part of a group of flavouring substances. In their findings, published in JECFA reports, the committee concluded that cinnamyl butyrate raised no safety concern at estimated levels of human intake when used as a flavouring agent. This conclusion reflects consideration of available toxicological data and typical exposure patterns but does not represent a direct endorsement of specific health effects. Toxicological studies for flavouring agents may evaluate endpoints such as acute toxicity, irritation potential, and other markers relevant to safety assessment. The data reviewed by expert committees typically come from controlled laboratory studies and historical use information, and conclusions are drawn by comparing exposure estimates with thresholds for observed effects. It is important to note that safety assessments focus on intended use levels and known exposure scenarios, and variations in individual response or sensitivity are accounted for through conservative safety margins in regulatory risk assessment frameworks. Given the nature of flavouring agents, research literature may also explore sensory interactions, receptor binding, and metabolic fate, but these areas are generally peripheral to regulatory safety evaluations. Overall, the body of evidence supporting the safety of cinnamyl butyrate at usage levels typical in food products is consistent with established regulatory determinations from international expert bodies.

Regulatory Status Worldwide

Cinnamyl butyrate is recognized internationally as a flavouring agent and is included in regulatory inventories that permit its use under specified conditions. In the United States, the Code of Federal Regulations (CFR) lists cinnamyl butyrate under 21 CFR 172.515 for synthetic flavouring substances and adjuvants, indicating its permitted status for direct addition to food for human consumption when used in accordance with good manufacturing practice. This regulatory listing establishes the legal framework for its use in food products within the U.S. market. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluated cinnamyl butyrate as a food flavouring agent and concluded that there was no safety concern at current levels of intake when used as intended in flavourings, according to their assessment reports and flavouring specifications. JECFA assigns a distinct identifier (JECFA number 652) to cinnamyl butyrate in its flavouring agents database, reflecting its functional classification and evaluation history. Such evaluations underpin global understanding of additive safety and inform national regulatory approaches. In the European Union, cinnamyl butyrate is included within flavouring substance inventories and is authorized for use under the applicable food flavouring legislation, subject to compliance with specified purity and use conditions. Regulatory frameworks in other regions similarly recognize cinnamyl butyrate as a permissible flavouring agent when incorporated at levels appropriate for the desired sensory effect. Across jurisdictions, manufacturers are responsible for ensuring that their use of the compound aligns with local laws, labelling requirements, and any relevant safety specifications.

Taste And Functional Properties

Cinnamyl butyrate is characterized by a sweet, fruity, and slightly floral aroma and flavour profile, which contributes desirable sensory notes to a range of food formulations. It is generally described by perfumers and flavour chemists as imparting warm, spicy, and berry-like nuances when incorporated at low levels in flavour blends. The sensory characteristics of cinnamyl butyrate make it particularly suited for applications where a nuanced fruity character is desired, often complementing other esters and aromatic compounds to build complex profiles. In functional terms, the physical behaviour of cinnamyl butyrate is typical of small organic esters. It is a colourless to pale yellow liquid with limited solubility in water but greater miscibility with organic solvents and lipophilic food components. This solubility behaviour influences how it is incorporated into different product formats; for example, lipid-rich systems may readily accommodate its incorporation, whereas aqueous systems may require emulsification or other formulation strategies. Heat stability and pH sensitivity are additional considerations for flavour formulators. While cinnamyl butyrate tends to be stable under moderate thermal processing conditions typical of many food products, extreme heat or prolonged storage under adverse conditions can lead to gradual degradation or loss of volatile aroma components. Its functional properties must therefore be considered in the context of the specific processing environment. Overall, the sensory impact and functional behaviour of cinnamyl butyrate are consistent with other flavour esters, and its selection in formulation is guided by targeted sensory outcomes and compatibility with other ingredients.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a risk assessment concept used by regulatory bodies and expert committees to express the amount of a substance that can be ingested daily over a lifetime without appreciable health risk. For many flavouring agents, including cinnamyl butyrate, regulatory evaluations focus on typical intake levels and toxicological data rather than setting a numerical ADI, particularly when evidence indicates low risk at current usage levels. In the case of cinnamyl butyrate, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) concluded that there is no safety concern at current levels of intake when used as a flavouring agent, and did not establish a specific numeric ADI figure. It is important to understand that an ADI is not a recommended target for consumption but rather a conservative benchmark derived from scientific evaluations of toxicity data and exposure estimates. When expert bodies determine that exposure at customary use levels is well below any threshold of concern, they may conclude that setting a specific ADI is not necessary. This approach reflects the balance between ensuring public safety and recognizing the generally low exposure associated with flavouring agents in food. For consumers and formulators alike, the absence of a defined numerical ADI in regulatory listings does not imply a lack of safety evaluation but rather indicates that existing evidence supports the safe use of the compound within established flavouring practices. Such assessments are periodically reviewed by regulatory authorities and expert committees to incorporate new scientific information as it emerges.

Comparison With Similar Additives

Cinnamyl butyrate can be compared with other flavouring esters such as ethyl butyrate and pentyl butyrate, which are also used to impart fruity or pleasant aromatic attributes in food products. Ethyl butyrate, for instance, is one of the common esters used to provide orange or tropical fruit notes in beverages and confectionery, and is characterized by its own distinctive sensory profile, often reminiscent of pineapple or citrus fruits. These esters share structural similarities and functional roles as volatile aroma compounds, with each contributing unique sensory cues based on their molecular structure and volatility. Pentyl butyrate is another example of a butyrate ester used in flavour applications; it tends to deliver pear or apricot-like sensory impressions and is selected in formulations where such characteristics are desired. While compounds like ethyl and pentyl butyrate are among the more commonly encountered esters in flavour libraries, cinnamyl butyrate’s warm, berry-like character can complement or enhance blends containing simpler esters. When selecting flavouring agents for a given product, food technologists consider both sensory goals and functional properties such as solubility, volatility, and stability. The choice among these esters often reflects desired flavour nuances and how they interact with other volatiles in a formulation. Regulatory status, sensory impact, and formulation compatibility all play a role in distinguishing one additive from another in practical applications.

Common Food Applications Narrative

Cinnamyl butyrate is widely used as a flavouring agent in a range of food and beverage products to impart or enhance desirable sensory profiles. In many confectionery products, such as hard candies or gummies, it contributes a fruity or berry-like aroma that complements sweetness and balances other flavour ligands. The compound’s characteristic bouquet can also be found in beverages, including soft drinks and fruit-flavored drinks, where it helps create complex flavour impressions that are appealing to consumers. Additionally, cinnamyl butyrate can be utilized in bakery products and dairy-based items to enrich aromatic notes without overshadowing underlying natural flavours. Beyond these categories, cinnamyl butyrate may be present in flavour formulations for dairy desserts, frozen treats, and other products where fruit-forward or floral accents are desirable. Because flavour perception is highly subjective and influenced by the combination of many volatile compounds, food technologists often judiciously blend cinnamyl butyrate with other esters and natural flavours to achieve a balanced and multisensory experience. It is not uncommon for such flavouring agents to be part of complex flavour libraries that are adjusted according to consumer preferences in specific markets. The inclusion of cinnamyl butyrate reflects broader practices in the food industry where subtle aromatic cues are engineered to elicit positive responses from consumers while adhering to regulatory frameworks governing allowable use levels.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: No specific numeric ADI found in EFSA sources
  • Approved: True

JECFA

  • Year: 2000
  • Notes: JECFA concluded no safety concern at current levels but does not assign a numeric ADI

Sources

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