A soft, sweet balsamic aroma with a warm cinnamon-honey character and a subtle fruity, plum-like nuance. Less spicy-hot than cinnamic aldehyde, it has a rounded, ambery-floral quality that lingers gently.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 484.
Colorless oily liquid, solidifying in the cold.
Insoluble in water, soluble in alcohol, miscible with oils. Slightly soluble in propylene glycol.
Sweet-balsamic, fruity-honey-like odor of excellent tenacity. Undertones of orange or grape-like character, and considerable overall power.
Sweet-fruity, plum-cherry-like taste of considerable power.
This ester is used sparingly in perfume compositions ranging from rose and fresh ambre-like citrus types to chypres and oriental fragrances. It imparts good fixation, and blends excellently with styrax, labdanum, geranium, citrus oils, amyl salicylate, etc.
The ester is used widely in flavor compositions for imitation cherry, cinnamon, grape, peach, plum, raspberry, spice, strawberry, vanilla, etc.
1) by direct esterification of ethanol with cinnamic acid under azeotropic conditions. 2) by Claisen-type condensation of ethyl acetate and benzaldehyde in presence of sodium metal.