# 3-phenylpropyl Cinnamate

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**Safety rating:** UNKNOWN
**CAS number:** 122-68-9
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

3-phenylpropyl cinnamate is an organic ester compound used as a synthetic flavoring agent in food products. It imparts fruity and floral flavor notes and is employed in small quantities to enhance taste profiles in various food and beverage applications.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | not_evaluated |
| Canada | not_evaluated |
| Australia | not_evaluated |
| Japan | not_evaluated |
| South Korea | not_evaluated |
| Brazil | not_evaluated |
| China | not_evaluated |
| India | not_evaluated |

## Detailed analysis

## What is 3-Phenylpropyl Cinnamate?

3-Phenylpropyl cinnamate is a synthetic organic compound belonging to the ester class of flavor compounds. With the CAS number 122-68-9, it consists of a cinnamate moiety (derived from cinnamic acid) bonded to a 3-phenylpropyl alcohol group. This structure gives the compound characteristic fruity and floral aromatic properties that make it valuable in the flavor industry.

The compound is produced through chemical synthesis rather than extraction from natural sources, classifying it as a synthetic flavoring agent. It appears as a white to off-white crystalline solid or liquid depending on temperature and purity.

## Common Uses

3-Phenylpropyl cinnamate is used primarily in the food and beverage industry as a flavor enhancer. Its typical applications include:

- Flavored beverages and soft drinks
- Confectionery and candy products
- Baked goods and pastries
- Dairy products
- Fruit-flavored products
- Savory snacks

The compound is used in very small quantities, typically measured in parts per million (ppm), as flavoring agents require minimal amounts to achieve desired sensory effects. Food manufacturers use it to create or enhance fruity and floral notes that appeal to consumers.

## Safety Assessment

3-Phenylpropyl cinnamate has not been designated as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA). This designation does not necessarily indicate a safety concern but rather reflects that the substance may not have undergone the formal GRAS petition process or sufficient published safety data to warrant such classification.

According to FDA records, there are zero adverse events and zero recalls associated with this additive, suggesting no documented safety incidents in commercial food use. The absence of adverse event reports in the FDA's adverse event reporting system indicates that consumers have not reported health problems associated with exposure to this flavoring agent through food products.

As with many synthetic flavor compounds, safety assessment relies on toxicological studies, structural similarity to known safe compounds, and usage levels. The extremely low concentrations at which this flavoring is used in food products significantly reduces potential exposure risk.

## Regulatory Status

In the United States, 3-phenylpropyl cinnamate does not have GRAS status from the FDA. However, its lack of GRAS status does not prohibit its use; rather, it may be regulated under FDA regulations for food additives or may be used under specific regulatory pathways depending on intended application and market context.

The European Food Safety Authority (EFSA) maintains separate evaluations of flavoring substances. Regulatory approval and use permissions vary by jurisdiction, and manufacturers must comply with local regulations in each market where products containing this additive are sold.

Food manufacturers using this flavoring agent must ensure compliance with all applicable food additive regulations in their target markets and maintain proper documentation of usage levels and safety considerations.

## Key Studies

Limited published scientific literature exists specifically on 3-phenylpropyl cinnamate toxicity and safety. The compound has not been subject to extensive formal safety testing programs comparable to those required for new pharmaceutical drugs. Safety assessments for such flavor compounds typically rely on:

- Structure-activity relationship (SAR) analysis comparing the compound to similar, well-characterized flavor chemicals
- In vitro toxicological testing
- Historical use data and industry experience
- Conservative use level limitations

The chemical structure of 3-phenylpropyl cinnamate suggests it should metabolize similarly to cinnamates and phenolic compounds, which have long histories of safe use in foods. However, comprehensive published toxicology studies specific to this substance are not readily available in public databases.

The zero reported adverse events and recalls indicate practical safety in current commercial applications, though this reflects actual use experience rather than comprehensive clinical research.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "3-phenylpropyl Cinnamate — Safety, regulation, and evidence." https://additivefacts.com/additives/3-phenylpropyl-cinnamate. Accessed 2026-05-19.