# Cinnamaldehyde Ethylene Glycol Acetal

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**Safety rating:** SAFE
**CAS number:** 5660-60-6
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Cinnamaldehyde ethylene glycol acetal is a synthetic flavoring compound derived from cinnamaldehyde, the primary component of cinnamon flavor. It is used in food products to provide cinnamon and spice-like flavoring notes.

## 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 Cinnamaldehyde Ethylene Glycol Acetal?

Cinnamaldehyde ethylene glycol acetal (CAS Number 5660-60-6) is a synthetic organic compound created by the chemical reaction between cinnamaldehyde and ethylene glycol. Cinnamaldehyde is a naturally occurring aldehyde responsible for the characteristic flavor and aroma of cinnamon bark. By converting it into an acetal form, manufacturers create a more stable compound suitable for food applications where shelf stability and flavor persistence are desired.

The acetal structure provides improved stability compared to the parent aldehyde, making it useful in processed foods where flavoring compounds must withstand manufacturing processes, storage conditions, and extended shelf life. The compound is classified as a flavoring agent or adjuvant under food additive regulations.

## Common Uses

Cinnamaldehyde ethylene glycol acetal is used as a flavoring ingredient in various food products, particularly those intended to have cinnamon or warm spice flavors. These applications may include:

- Baked goods and bakery products
- Confectionery and candy
- Beverages
- Flavored dairy products
- Spice blends and seasonings
- Savory food products

As a synthetic flavoring, it allows manufacturers to achieve consistent cinnamon flavor profiles without relying solely on natural cinnamon extracts, which can vary in composition and intensity. The acetal form's enhanced stability makes it particularly valuable in products exposed to heat, light, or long-term storage.

## Safety Assessment

Cinnamaldehyde ethylene glycol acetal has not been formally approved as Generally Recognized as Safe (GRAS) by the FDA, meaning it has not undergone the standard GRAS notification process. However, this does not indicate that the compound is unsafe; rather, it reflects the regulatory pathway taken by manufacturers and the availability of safety data.

According to FDA records, there are no reported adverse events or recalls associated with this compound. This absence of reported incidents suggests a safe usage history in the marketplace. The lack of negative data, combined with its structural relationship to cinnamaldehyde—which is present in widely consumed cinnamon—provides some basis for confidence in its safety profile.

Cinnamaldehyde itself has been used in foods for centuries and is considered safe at levels typically consumed. The conversion to the acetal form does not substantially alter the toxicological profile, though it does create a chemically distinct compound that may have different absorption and metabolism characteristics.

## Regulatory Status

In the United States, cinnamaldehyde ethylene glycol acetal is regulated as a food additive flavoring agent under Title 21 of the Code of Federal Regulations. While not GRAS-listed, it may be permitted for use in foods under FDA authorization as a food additive, subject to specific limitations and conditions.

The European Union maintains separate regulations for flavoring compounds. Food additive approval and categorization may differ between regions, and manufacturers using this ingredient must comply with regulations in each market where products are sold.

Manufacturers using this compound are responsible for ensuring its safety through appropriate testing and for providing required ingredient labeling on products containing it.

## Key Studies

Limited published scientific literature specifically addresses cinnamaldehyde ethylene glycol acetal. Most relevant safety information derives from:

1. General toxicology studies on cinnamaldehyde and structurally similar compounds
2. FDA food additive regulatory files and manufacturer submissions
3. Comparative studies on aldehyde versus acetal stability and metabolism

The absence of published adverse event reports or toxicological concerns in available scientific literature supports the apparent safe usage of this compound in food applications. However, comprehensive peer-reviewed safety studies specifically designed to evaluate this particular compound are limited in the public domain.

## 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. "Cinnamaldehyde Ethylene Glycol Acetal — Safety, regulation, and evidence." https://additivefacts.com/additives/cinnamaldehyde-ethylene-glycol-acetal. Accessed 2026-05-12.