Methyl Cinnamate, with CAS number 103-26-4, is a synthetic aroma chemical commonly used in perfumery for its sweet, fruity, and floral characteristics reminiscent of cinnamon and certain fruits. It is often employed in fragrance compositions to enhance the overall scent profile, particularly in fruity and floral accords. Methyl Cinnamate can be found in various types of formulations, including fine fragrances, personal care products, and household items, where it contributes to a warm and inviting aroma. In terms of safety and regulatory considerations, Methyl Cinnamate is subject to certain restrictions under IFRA guidelines due to its potential allergenic properties. Perfumers should be mindful of these regulations when incorporating this ingredient into their formulations, ensuring compliance with safety standards while balancing the desired olfactory effects. — AI-generated summary, 2026-09-02.
A sweet, balsamic-fruity aroma with a soft cinnamon facet and a distinct ripe strawberry nuance. Warmer and rounder than cinnamic aldehyde, without the sharp spicy bite — more of a jammy, honeyed sweetness with a light floral-balsamic backdrop.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| TIMUT PEPPER OIL | 7% | — |
| APPLE | — | — |
| PINEAPPLE NATPOP | — | — |
Perfume and Flavor Chemicals, page 832.
White or colorless crystalline mass.
Insoluble in water, soluble in alcohol, propylene glycol, mineral oil and oils.
Powerful, yet very tenacious, fruity-balsamic odor, in extreme dilution more fruity, Strawberry-like, less balsamic.
Sweet and fruity, Cherry-Strawberry-like taste in dilutions below 20 ppm.
This ester is widely used in perfume compositions, but normally at very low concentration. It imparts power and sweet-fruity, balsamic 'Oriental' notes to Ambre bases, Citrus colognes, Carnation, Narcisse, Lavender, Fruit and Spice blends, etc.
It is used frequently in flavor compositions for imitation Butter, Cherry, Strawberry, Cream, Grape, Liqueur flavors, Mouthwash flavors, and in Peach, Plum, Vanilla, etc. in trace amounts.
Produced by direct esterification of Cinnamic acid with Methanol, preferably using a low-heat process such as azeotropic esterification.