α-Amyl cinnamic aldehyde, with CAS number 122-40-7, is a synthetic fragrance compound commonly used in perfumery. It is known for its sweet, floral, and slightly spicy character, reminiscent of jasmine and cinnamon. This ingredient is often utilized in floral and oriental fragrance compositions, where it can enhance the overall complexity and depth of the scent. In formulations, α-Amyl cinnamic aldehyde typically serves as a middle or base note, contributing to the heart of the fragrance while also providing a warm, inviting quality. It is important to note that this compound may be subject to regulatory scrutiny, as it can be a potential allergen for some individuals. As such, perfumers should be mindful of its usage levels in formulations, particularly in products intended for leave-on applications. While specific IFRA restrictions may apply, the compound's safety profile should be considered in the context of the overall formulation to ensure compliance with cosmetic regulations. — AI-generated summary, 2026-09-02.
A creamy, jasmine-like floral aldehyde with a distinctly fatty, waxy character and a soft herbaceous-oily undertone reminiscent of chamomile and cumin. Warm and diffusive, it rounds out white-floral accords with a slightly greasy sweetness that persists for hours.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| DEWFRUIT | — | 5–10% |
| MIMOSA DE PROVENCE | — | 1–3% |
| GARDENIA | 0.6% | — |
| NEROLI FRAGRANCE OIL | 0.5% | — |
| FLEUR DE TABAC | 0.25% | — |
| LABDANUM RESINOID | 0.2% | — |
Perfume and Flavor Chemicals, page 73.
Pale yellowish oily liquid.
Soluble in alcohol and perfume materials. Insoluble in water.
Very mild oily-herbaceous and somewhat floral odor, reminiscent of many types of natural flowers, but mostly of Jasmin, Gardenia and Tuberose.
Used very extensively in perfumes, including soap perfumes. Introduces Jasmin-like floralness when accompanied by more volatile chemicals of floral character. Blends excellently and assists in fixation of the fragrance. There is a marked difference in odor quality and floral effect between high-grade Amyl cinnamic aldehyde and regular or commercial grade. Lots from various producers also show considerable difference in odor quality. Amyl cinnamic aldehyde is very susceptible to oxidation unless properly treated with an antioxidant. Old or oxidized Amyl cinnamic aldehyde has objectionable, rancid-fatty odor. Lower grades of Amyl cinnamic aldehyde may show by-odor of Benzaldehyde, Heptaldehyde or Amyl nonenal, sometimes called Di-heptenal. Concentration in perfumes may vary from 2 to 10%, in exceptional cases up to 30-35%.
Used in flavor compositions for imitation Apple, Apricot, Peach, Spice, Strawberry, Walnut, usually in traces only. In chewing gum the concentration may reach 15 ppm.
Produced from Heptanal (from cracked Castor oil) by condensation with Benzaldehyde in alkaline solution. The vacuum distilled product is stabilized with 0.15 to 0.5% Diphenylamine as an antioxidant.