CINNAMYL PHENYLACETATE

CAS: 7492-65-1 FLAVORING AGENT OR ADJUVANT

CINNAMYL PHENYLACETATE (CAS 7492-65-1) is a synthetic flavoring agent used to impart floral and spicy aromatic notes in foods and beverages. It has been evaluated in flavor safety assessments and is listed in US food additive regulations for synthetic flavoring substances.

What It Is

CINNAMYL PHENYLACETATE is an ester compound defined by its CAS registry number 7492-65-1 and used primarily as a flavoring agent or adjuvant in food formulation. It is part of a class of flavoring substances that include aromatic ester structures designed to confer specific sensory attributes such as floral, spicy, and honey-like notes. The compound appears under various synonyms that reflect its chemical structure, including phenylacetate esters of the cinnamyl group and related nomenclature that identifies its 3-phenyl-2-propenyl ester configuration. In food science, flavoring agents like CINNAMYL PHENYLACETATE are employed to enhance or modify the sensory profiles of products, complementing other ingredients to achieve complex aromatic characteristics. Regulatory listings such as the inclusion within synthetic flavoring substances sections of food additive regulations indicate its role in the flavor palette for processed foods under conditions consistent with good manufacturing practice. This additive falls within the broader category of esters derived from cinnamyl alcohol and phenylacetic acid moieties, contributing specific volatile sensory cues that are recognized by trained tasting panels and utilized by flavor chemists.

How It Is Made

CINNAMYL PHENYLACETATE is typically synthesized through esterification processes involving cinnamyl alcohol and phenylacetic acid or their activated derivatives. Industrially, this class of flavoring esters can be produced by reacting an alcohol (cinnamyl alcohol) with an acid chloride or carboxylic acid in the presence of catalysts to form the desired ester bond. Purification steps such as distillation and chromatographic separation are applied to achieve a composition suitable for flavor use. Esterification reactions for this compound are carried out under controlled conditions to maximize yield and reduce side products, with quality control ensuring that specifications for purity align with regulatory guidelines for food additives. These procedures do not require proprietary catalysts or reaction routes beyond established practices in flavor and fragrance chemistry. Manufacturers rely on robust analytical techniques to verify that the final product adheres to organoleptic and regulatory criteria before inclusion in food-grade flavoring blends.

Why It Is Used In Food

CINNAMYL PHENYLACETATE is used in foods because it provides desirable flavor characteristics that help create appealing sensory experiences for consumers. Its floral and spicy aromatic notes complement other flavor components and can modify or enhance the profile of beverages, confections, and other processed products. Formulators select this additive when specific taste and aroma effects are needed that cannot be achieved solely with natural extracts or primary ingredients. As a technical function, flavoring agents like CINNAMYL PHENYLACETATE are employed to balance sweetness, round off sharp notes in complex formulations, or add nuance when recreating specific taste profiles. Its use is practical in small quantities under principles of good manufacturing practice, ensuring that the sensory impact is achieved without overpowering other constituents. The flexibility of synthetic flavoring agents allows food scientists to innovate and tailor flavors in a wide range of product categories.

Adi Example Calculation

Illustratively, if a hypothetical ADI for a flavoring substance were expressed on a body weight basis, a calculation would consider the weight of an individual and the ADI estimate. For example, for a 70 kg person, an ADI expressed as X mg per kg body weight per day would translate into X times 70 mg of the substance per day. This is a conceptual explanation to illustrate how ADI values are applied and should not be construed as specific guidance for CINNAMYL PHENYLACETATE without reference to authoritative regulatory evaluations.

Safety And Health Research

Safety and health research on CINNAMYL PHENYLACETATE focuses on standard toxicological endpoints relevant to food flavoring substances, such as evaluations for genotoxicity, subchronic toxicity, and exposure assessments. Expert committees and panels review available data to assess whether a compound presents safety concerns when used as intended in food applications. In flavor safety assessment practice, compounds are grouped into structural classes to support read-across and cumulative exposure considerations. These assessments inform regulatory listings and guide acceptable use levels in food products. Manufacturers and regulators consider the metabolic fate, potential for bioaccumulation, and toxicological data from studies relevant to establishing safety parameters. The absence of widespread regulatory restrictions beyond good manufacturing practice conditions reflects that risk assessment has not identified hazards that would preclude its use under standard flavor application contexts.

Regulatory Status Worldwide

In the United States, CINNAMYL PHENYLACETATE is listed under 21 CFR 172.515 for synthetic flavoring substances and adjuvants, indicating that it may be used in food in accordance with conditions of good manufacturing practice and in the minimum quantity required to achieve its intended effect. The regulation outlines a range of synthetic flavoring agents permitted for direct addition to food, and inclusion in this list reflects regulatory evaluation that supports its use as a flavoring under specified conditions. This information is based on the text of the current Code of Federal Regulations concerning flavoring substances. Internationally, evaluations by expert panels such as the FEMA Expert Panel and JECFA have addressed the safety and specifications of CINNAMYL PHENYLACETATE in flavor use, contributing to its recognition in food additive compendia. Regulatory frameworks outside the United States may incorporate similar listings or evaluations, but specific numeric limits or approvals are subject to national food safety authorities and the technical use conditions applicable in those jurisdictions.

Taste And Functional Properties

CINNAMYL PHENYLACETATE exhibits a sensory profile characterized by floral, spicy, and honey-like aromatic notes that contribute to the overall flavor perception of finished products. These characteristics make it useful in applications where a subtle floral lift or warming nuance is desired, especially in complex beverage and confectionary blends. Its sensory intensity and volatility profile make it suitable for products where aroma plays a key role in consumer acceptance. Functionally, flavoring agents such as this compound are selected based on their compatibility with formulation matrices, stability under processing conditions, and ability to integrate with other flavor components. While precise data on thermal stability and pH tolerance may vary by formulation, esters typically exhibit moderate stability under normal food processing conditions. Its solubility characteristics align with expectations for aromatic esters, being more soluble in alcohols and organic phases than in water, which influences how it is incorporated into aqueous or emulsion systems.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a regulatory concept that represents an estimate of the amount of a substance that can be ingested daily over a lifetime without posing a health risk, based on available toxicological data. For flavoring agents such as CINNAMYL PHENYLACETATE, expert committees review available studies and exposure data as part of safety evaluations. Where specific ADI values are established, they inform risk management decisions and usage guidelines. In cases where regulatory authorities list a compound for use under good manufacturing practice conditions without specifying an ADI, the evaluation may rely on exposure estimates and structural considerations to support safe use.

Comparison With Similar Additives

CINNAMYL PHENYLACETATE can be compared with other aromatic ester flavoring agents, such as benzyl acetate and cinnamyl acetate, which share ester functional groups contributing to floral or fruity aromatic profiles. While benzyl acetate often imparts sweet, floral fruit-like notes, CINNAMYL PHENYLACETATE provides a different nuance with its spicy-floral characteristics. Cinnamyl acetate, another related ester, also offers floral-spicy aromas but with its own sensory signature and volatility profile. Flavor chemists select among these and other flavoring agents based on targeted sensory outcomes, compatibility with other formulation components, and processing considerations. Each compound’s functional properties and sensory impact inform its use in specific product categories.

Common Food Applications Narrative

CINNAMYL PHENYLACETATE finds application across a variety of food categories where floral and nuanced aromatic properties are desirable. In beverage products, especially nonalcoholic flavored drinks, this compound can accentuate the profile and contribute to unique aromatic top notes that distinguish a beverage in the marketplace. In confectionery, such as hard candies or sugar-based sweets, it adds depth to the sweetness with subtle floral-spicy notes, complementing sugar and other flavor elements. In frozen desserts, bakery products, and flavored dairy items, its inclusion can help diversify the sensory palette, offering formulators a tool to enhance the perceived complexity of the final product. The compound’s use in formulated foods is guided by sensory goals and ingredient synergy, rather than nutritional contribution, and it supports a broad array of flavor profiles when blended with other natural and synthetic flavoring substances.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 172.515

EFSA

  • Notes: EFSA numerical safety evaluations were not found in the d sources

JECFA

  • Notes: JECFA ADI and year were not explicitly available from the d database

Sources

Comments

No comments yet. Be the first to share!