Sweet, balsamic-floral aroma with a soft cinnamon character, less fiery than cinnamaldehyde. Hints of hyacinth and a honeyed, slightly powdery undertone develop over time.AI · claude-opus-4-7
Perfume and Flavor Chemicals, page 263.
Colorless oily liquid.
Very slightly soluble in water, soluble in alcohol and oils.
Sweet, mild-balsamic and slightly floral-fruity odor.
Used in flavor compositions for imitation Apple, Apricot, Berry, Cherry, Cinnamon, Cassia, Grape, Peach, Pineapple, Quince, Vanilla, etc.
Used as a modifier for Cinnamic alcohol and as a warm-spicy-floral note in heavy florals, Hyacinth, etc. It can also introduce warmth to a Rose composition at a discrete level of concentration.
Produced by direct esterification of Cinnamic alcohol with Acetic acid (or anhydride) under azeotropic conditions with or without a catalyst.
Natural complex substances (NCSs) in which this material typically occurs.
| NCS | Botanical | Typical % |
|---|---|---|
| Cananga Oil | Cananga odorata (Lam.) Hook. f. &Thomson oil (forma genuine Steenis) | 4.2% |
| Ylang, Ylang oil, terpene-free | Cananga odorata (Lam.) Hook. f. &Thomson oil (forma genuine Steenis) | 4% |
| Cassia bark extract | Cinnamomum aromaticum Nees | 3% |
| Cinnamon bark extract | Cinnamomum zeylanicum Blume | 2.5% |
| Hyacinth Absolute | Hyacinthus orientalis L. | 0.7% |
| Lavandin Absolute from Distillation Water | Laurus nobilis L | 0.1% |