CINNAMYL FORMATE

Chemical properties

Cinnamyl formate has a balsamic, fruital-floral odor and bittersweet taste reminiscent of apple.

Occurrence

Reported found in narcissus.

The Uses of CINNAMYL FORMATE

Cinnamyl formate is used in trace amounts in flavor compositions, particularly Apple, Banana, Cherry,Pear, Spice, etc. It is particularly interesting in imitation Banana, where it can produce true-to-Nature notes if used discretely, and perhaps in combination with Mimosa absolute, also in traces.

Preparation

By esterification of cinnamyl alcohol with formic acid.

Aroma threshold values

Detection at 1.0%: cinnamon spicy, slightly balsamic, cherry fruity with berry and tropical nuances.

Taste threshold values

Taste characteristics at 5 ppm: sweet, cinnamon-like, astringent, with woody resinous and balsamic nuances.

General Description

Cinnamyl formate is an α,β-unsaturated?ester that can be used as a flavoring agent and a fragrance ingredient.

Flammability and Explosibility

Not classified

Safety Profile

Moderately toxic by ingestion. See also ESTERS. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes.

Metabolism

Cinnamyl formate is hydrolysed by porcine pancreatic lipase 2.6 times more rapidly than is cinnamyl oleate under identical conditions (Brockerhoff, 1970).