Warm, sweet-spicy cinnamon character with a soft floral-balsamic facet reminiscent of cocoa and hyacinth. Rounder and less pungent than cinnamaldehyde, with a creamy, slightly powdery drydown.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 833.
Yellowish oily liquid.
Insoluble in water, mineral oil and glycerin. Soluble in alcohol and oils.
Powerful, sweet-herbaceous, but primarily cinnamon-spicy, warm odor of moderate tenacity. Sweeter and less pungent than cinnamic aldehyde, more haylike and floral than that aldehyde.
This aldehyde is frequently used where the spiciness with less 'bite' is desirable.
This material finds some use in perfume compositions, where its superior stability makes it a modifier for cinnamic aldehyde, sometimes even a substitute for that. It adds warm-spicy notes and a trace of floral character, it blends well with cinnamic alcohol, with woody or clove-spicy notes, heavy floral notes including certain types of rose, etc. It gives interesting effects of great power with petitgrain (cashmere-type odor), and it shows less tendency of discoloration in soap than the cinnamic aldehyde.
It is also used in flavor compositions, mainly for spice blends, and for certain fruit complexes. Spicy chewing gum, and spicy mouthwash have had a comeback, and this aldehyde is frequently used where the spiciness with less “bite” is desirable.
Produced by condensation of propionic aldehyde with benzaldehyde under alkaline conditions.