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BT
 

amyl cinnamate
pentyl cinnamate

Sponsors

Flavor Demo Formulas
Name: pentyl (Z)-3-phenylprop-2-enoate
CAS Number: 3487-99-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 222-478-1
CoE Number: 328
XlogP3: 4.40 (est)
Molecular Weight: 218.29586000
Formula: C14 H18 O2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments:
(Z)- or (E)- isomer not specified by CASrn in Register. Mixture of E- and Z-isomers (EFFA, 2010a). Composition of stereoisomeric mixture to be specified.
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
Flavis Number: 09.735 (Old)
DG SANTE Food Flavourings: 09.735 pentyl cinnamate
 
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity: 0.99200 to 0.99800 25.00 °C.
Pounds per Gallon - (est).: 8.254 to 8.304
Refractive Index: 1.53800 to 1.54400 @ 20.00 °C.
Boiling Point: 312.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.000870 mm/Hg @ 25.00 °C.
Flash Point: > 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w): 4.320
Soluble in:
 alcohol
 water, 7.167 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
allyl cinnamate
isoamyl cinnamate
benzyl cinnamate
butyl cinnamate
isobutyl cinnamate
cinnamyl cinnamate
citronellyl cinnamate
cyclohexyl cinnamate
ethyl alpha-acetyl cinnamate
ethyl cinnamate
heptyl cinnamate
(Z)-3-hexen-1-yl cinnamate
hexyl cinnamate
linalyl cinnamate
methyl cinnamate
octyl cinnamate
phenethyl cinnamate
3-phenyl propyl cinnamate
propyl cinnamate
isopropyl cinnamate
terpinyl cinnamate
tetrahydrofurfuryl cinnamate
 
Organoleptic Properties:
Odor Type: balsamic
Odor Strength: medium
Substantivity: 344 hour(s) at 100.00 %
 balsamic amber cocoa orchid labdanum
Odor Description:
at 100.00 %.
balsam amber cocoa bean orchid labdanum
Luebke, William tgsc, (1985)
Flavor Type: balsamic
 balsamic orchid cocoa labdanum leathery custard storax
Taste Description:
sweet balsamic orchid cocoa labdanum leathery custard storax
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
BOC Sciences
For experimental / research use only.
Amyl Cinnamate
Inoue Perfumery
AMYL CINNAMATE
Lluch Essence
AMYL CINNAMATE
Odor: WOODY, BALSAMIC, SWEET
M&U International
AMYL CINNAMATE
Pearlchem Corporation
Amyl Cinnamate
Penta International
N-AMYL CINNAMATE FCC, Kosher
Silverline Chemicals
Amyl Cinnamate
Synerzine
Amyl Cinnamate
 
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
One group of 10 animals received 5000 mg/kg, mortality 0/10, only summary available.
(Moreno, 1974i)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
maximum skin levels for fine fragrances:
  0.1000 % and are based on the assumption that the fragrance mixture is used at 20% in a consumer product (IFRA Use Level Survey). (IFRA, 2001)
Recommendation for amyl cinnamate usage levels up to:
  5.0000 % in the fragrance concentrate.
use level in formulae for use in cosmetics:
  0.5000 %
Dermal Systemic Exposure in Cosmetic Products:
 0.0125 mg/kg/day (IFRA, 2001)
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 15 (FGE.15): Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 55 (FGE.55): Consideration of phenyl-substituted aliphatic alcohols and related aldehydes and esters evaluated by JECFA (63rd meeting) structurally related to phenethyl alcohol, aldehyde, esters and related phenylacetic acid esters evaluated by EFSA in FGE.14 (2005) and aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives evaluated by EFSA in FGE.15 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 15, Revision 1 (FGE.15Rev1) - Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 68 (FGE.68): Consideration of cinnamyl alcohol and related flavouring agents evaluated by JECFA (55th meeting) evaluated by EFSA in FGE.15Rev1 (2008)
View page or View pdf
Flavouring Group Evaluation 15, Revision 2 (FGE.15Rev2): Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 3487-99-8
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 6436780
National Institute of Allergy and Infectious Diseases: Data
 pentyl (Z)-3-phenylprop-2-enoate
Chemidplus: 0003487998
 
References:
 pentyl (Z)-3-phenylprop-2-enoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 3487-99-8
Pubchem (cid): 6436780
Pubchem (sid): 135054520
Pherobase: View
 
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
HMDB (The Human Metabolome Database): Search
ChemSpider: View
 
Potential Blenders and core components note
For Odor
No odor group found for these
cinnamyl valerate
FL/FR
amber
amber
ambrein
FR
ambroxan
FL/FR
labdanum oil
FL/FR
balsamic
2-
acetyl furan
FL/FR
iso
amyl cinnamate
FL/FR
amyl phenyl acetate
FL/FR
balsam ketone
FR
benzyl salicylate
FL/FR
butyl benzoate
FL/FR
butyl cinnamate
FL/FR
iso
butyl cinnamate
FL/FR
cinnamyl alcohol
FL/FR
cinnamyl benzoate
FL/FR
cinnamyl butyrate
FL/FR
cinnamyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
geranyl cinnamate
FR
(Z)-3-
hexen-1-yl cinnamate
FR
hexyl benzoate
FL/FR
linalyl cinnamate
FL/FR
myrrh oil
FL/FR
octyl cinnamate
FR
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
2-
phenoxyethyl formate
FR
black
poplar bud oleoresin
FL/FR
iso
propyl cinnamate
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
tolu balsam
FL/FR
caramellic
fenugreek oleoresin
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
cocoa hexenal
FL/FR
cocoa oleoresin
FL/FR
cocoa pentenal
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
creamy
gamma-
butyrolactone
FL/FR
ethereal
iso
propyl formate
FL/FR
fatty
delta-
juniper lactone
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
valeraldehyde
FL/FR
floral
amyl benzoate
FL/FR
iso
amyl salicylate
FL/FR
iso
butyl salicylate
FL/FR
cinnamyl phenyl acetate
FL/FR
citronellyl formate
FL/FR
2-
ethyl hexyl salicylate
FR
ethyl phenyl acetate
FL/FR
geraniol
FL/FR
jasmin pyranone
FL/FR
fruity
cinnamyl hexanoate
FL/FR
cinnamyl isobutyrate
FL/FR
3-
phenyl propyl hexanoate
FL/FR
green
butyl 2-methyl butyrate
FL/FR
phenyl acetaldehyde
FL/FR
herbal
hexyl salicylate
FL/FR
gamma-
valerolactone
FL/FR
musk
juniper lactone
FL/FR
musty
cocoa butenal
FL/FR
nutty
3,6-
cocoa pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
roasted
fenugreek resinoid
FL/FR
spicy
alpha-
amyl cinnamyl alcohol
FL/FR
cinnamyl acetate
FL/FR
cinnamyl isovalerate
FL/FR
cinnamyl propionate
FL/FR
thujonic
cistus cyclohexanone
FL/FR
tropical
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
waxy
phenethyl octanoate
FL/FR
woody
cinnamyl tiglate
FL/FR
cistus twig/leaf absolute
FR
copaiba balsam
FL/FR
labdanum ethanone
FR
sclareolide
FL/FR
vetiver oil CO2 extract
FL/FR
vetiver oil haiti
FL/FR
For Flavor
No flavor group found for these
amyl benzoate
FL/FR
amyl phenyl acetate
FL/FR
butyl 2-methyl butyrate
FL/FR
butyl benzoate
FL/FR
butyl cinnamate
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
cinnamyl benzoate
FL/FR
cinnamyl hexanoate
FL/FR
cinnamyl phenyl acetate
FL/FR
cinnamyl tiglate
FL/FR
cinnamyl valerate
FL/FR
cistus cyclohexanone
FL/FR
4,5-
dimethyl-2-ethyl thiazole
FL
2-
methoxypyrazine
FL/FR
methyl furfuracrylate
FL
peanut dithiazine
FL
black
poplar bud oleoresin
FL/FR
tetrahydrofurfuryl cinnamate
FL/FR
amber
amber
labdanum oil
FL/FR
balsamic
benzyl salicylate
FL/FR
iso
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
myrrh oil
FL/FR
peru balsam oil
FL/FR
peru balsam resinoid
FL/FR
iso
propyl cinnamate
FL/FR
styrax gum (liquidambar styraciflua)
FL
tolu balsam
FL/FR
bitter
methyl ethoxypyrazine
FL
brown
fenugreek oleoresin
FL/FR
caramellic
fenugreek resinoid
FL/FR
chocolate
cocoa oleoresin
FL/FR
cocoa propanal
FL
cocoa
butyraldehyde
FL
cocoa hexenal
FL/FR
cooling
iso
butyl salicylate
FL/FR
creamy
delta-
dodecalactone
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
jasmin pyranone
FL/FR
fatty
delta-
juniper lactone
FL/FR
floral
iso
amyl cinnamate
FL/FR
iso
amyl phenyl acetate
FL/FR
cinnamyl propionate
FL/FR
cocoa pentenal
FL/FR
geraniol
FL/FR
fruity
acerola peach flavor
FL
cinnamyl isobutyrate
FL/FR
cinnamyl isovalerate
FL/FR
citronellyl formate
FL/FR
(E)-2-
decenoic acid
FL
garcinia mangostana fruit extract
FL
2-
hexyl-4-acetoxytetrahydrofuran
FL
linalyl cinnamate
FL/FR
phenethyl octanoate
FL/FR
3-
phenyl propyl hexanoate
FL/FR
iso
propyl formate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
iso
amyl salicylate
FL/FR
cinnamyl alcohol
FL/FR
cocoa butenal
FL/FR
2-
ethyl butyraldehyde
FL
hexyl benzoate
FL/FR
herbal
hexyl salicylate
FL/FR
honey
ethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
milky
gamma-
butyrolactone
FL/FR
musk
juniper lactone
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
propionaldehyde
FL
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl furan
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
spicy
alpha-
amyl cinnamyl alcohol
FL/FR
cinnamyl acetate
FL/FR
cinnamyl cinnamate
FL/FR
tonka
gamma-
valerolactone
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
cinnamyl butyrate
FL/FR
valeraldehyde
FL/FR
woody
ambroxan
FL/FR
copaiba balsam
FL/FR
sclareolide
FL/FR
vetiver oil CO2 extract
FL/FR
vetiver oil haiti
FL/FR
 
Potential Uses:
 amberFR
 balsamFR
 chocolateFR
 oakmoss mousse de chene mossFR
 tonka beanFR
 
Occurrence (nature, food, other): note
 not found in nature
 
Synonyms:
N-amyl cinnamate FCC
 cinnamic acid pentyl ester
 cinnamic acid, pentyl ester
 pentyl (Z)-3-phenylprop-2-enoate
 pentyl 3-phenyl-2-propenoate
 pentyl cinnamate
3-phenyl-2-propenoic acid pentyl ester
2-propenoic acid, 3-phenyl-, pentyl ester
 
 
Notes:
None found
 
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