Cinnamic Aldehyde

Synthetic Ingredient Overview

• 🔎 Chemical name — trans-Cinnamaldehyde

• 🧪 Synonyms — Cinnamal, Cinnamaldehyde

• 🧬 Chemical Formula — C₉H₈O

• 📂 CAS N° — 14371-10-9

• 📘 FEMA — 2286

• 📖 EINECS — 240-261-3

• ⚖️ MW — 132.16 g/mol

• 📝 Odor type — Spicy

• 📈 Odor Strength — Strong and persistent

• 👃🏼 Odor Profile — Warm, spicy, sweet, cinnamon-like with faint balsamic sharpness

• ⚗️ Uses — Oriental, woody, and festive blends; trace-level modifier for ambery and gourmand accords

• 🧴 Appearance — Yellowish to pale oily liquid, sweet-spicy odor

What is Cinnamic Aldehyde?

Cinnamic Aldehyde is an α,β-unsaturated aromatic aldehyde, historically obtained from cinnamon bark oils, especially from Cinnamomum cassia where it can constitute up to 80% of the volatile oil fraction. Chemically defined as trans-3-phenyl-2-propenal, this compound embodies the characteristic warm-spicy intensity of natural cinnamon, but with higher purity and stability in its synthetic form.

It was first studied during the 19th century by chemists like Liebig and Wöhler, but its controlled synthesis was achieved through the Perkin reaction in 1868 — a landmark in organic chemistry. Industrial production now involves a more efficient aldol condensation of benzaldehyde with acetaldehyde under basic conditions.

Although its aroma is strongly associated with culinary spices, Cinnamal has long played a foundational role in perfumery, offering a rich and familiar warmth that is both festive and sophisticated.

Olfactory Profile and Perfumery Applications

Cinnamic Aldehyde is:

• Highly diffusive and long-lasting, even in trace amounts

• Top to mid-range in volatility, with excellent lift

• Warm, balsamic-spicy with a sweet, resinous drydown

Its usage spans across:

• Oriental accords (especially when paired with balsams, coumarin, or resinous vanillin)

• Amber bases and spiced florals

• Chypres and classic fougères for warmth and nuance

• Gourmand fragrances where it enhances edible notes like clove, vanilla, honey, or tobacco

• Seasonal or holiday compositions (e.g., Christmas spice, mulled wine, cinnamon-apple blends)

In perfumery, it is rarely used at high concentrations due to its intensity and sensitizing profile. However, even trace additions (<0.1%) are sufficient to dramatically shift the fragrance profile, making it a favorite for perfumers seeking to add richness without volume.

Synergistic pairings:

• With Eugenol or Isoeugenol for clove and carnation effects

• With Coumarin, Vanillin, or Benzoin for oriental-gourmand bases

• With Cistus labdanum, Styrax, or Oakmoss in chypre contexts

Industrial and Technical Uses

Cinnamic Aldehyde is not only used in perfumery, but also:

• As a flavoring agent (FEMA 2286), especially in cinnamon-flavored products such as gums, beverages, and baked goods

• In cosmetics, soaps, and haircare for its warm spicy profile

• As a precursor in organic synthesis for creating cinnamic acid derivatives and other aroma molecules

• In pharmaceuticals and liniments for its historical use in topical preparations

Its low flash point and strong reactivity require careful formulation in emulsions and alcohol-based systems, where it can oxidize or polymerize over time if not stabilized.

Regulatory and Safety Overview

• IFRA Status — ❗Restricted (Amendment 51)

  • Category 4 (Fine Fragrance): Max usage level 0.1%

  • Category 5 Leave-On: 0.05% or lower depending on subtype

• EU Cosmetics Regulation (1223/2009)

  • Must be listed as “Cinnamal” on INCI when:

    • 0.001% in leave-on

    • 0.01% in rinse-off

• CLP / GHS Hazards:

  • H317 — May cause allergic skin reaction

  • GHS07 pictogram (Irritant)

• ECHA Toxicological Status:

  • Not classified as carcinogenic

  • Sensitizer (skin contact)

  • Avoid direct use in sensitive skin zones

Despite its restriction, it remains widely used within regulated limits, especially in traditional and oriental-style perfumery.

Environmental & Sustainability Aspects

While natural extraction from cinnamon bark is still practiced, the vast majority of cinnamic aldehyde is now produced synthetically, allowing for more sustainable sourcing:

• Biodegradability — Readily biodegradable

• Aquatic toxicity — Low persistence; not bioaccumulative

• Renewable feedstocks — New processes explore bio-derived benzaldehyde routes

• Natural origin option — Still available for use in all-natural or COSMOS-certified perfumes (with traceability)

From a sustainability perspective, synthetic cinnamal reduces pressure on cinnamon agriculture, although ethical sourcing is still a factor when using natural cinnamon oils.

Sources:

• Arctander, S. (1960). Perfume and Flavor Chemicals (Aroma Chemicals). Montclair, NJ: Author.

• Burdock, G. A. (2010). Fenaroli’s Handbook of Flavor Ingredients (6th ed.). CRC Press.

• ECHA. (2024). Cinnamaldehyde – Substance Information. European Chemicals Agency. Retrieved from https://echa.europa.eu

• IFRA. (2023). IFRA Standards – Amendment 51. International Fragrance Association. Retrieved from https://ifrafragrance.org

• Lawless, J. (1995). The Illustrated Encyclopedia of Essential Oils. HarperElement.

• Sell, C. S. (2019). The Chemistry of Fragrances (3rd ed.). Royal Society of Chemistry.

• Smith, B., March, J., & Carey, F. A. (2006). March's Advanced Organic Chemistry: Reactions, Mechanisms, and Structure (6th ed.). Wiley-Interscience.