What is Cinnamyl Butyrate?
Cinnamyl butyrate (CAS Number 103-61-7) is an organic ester compound synthesized from cinnamic alcohol and butyric acid. It belongs to the class of flavor compounds known as esters, which are naturally occurring or synthetically produced molecules that contribute distinctive aromas and tastes to food and beverages. The compound has a molecular formula of C13H16O2 and is typically a colorless to pale yellow liquid with a fruity, floral character reminiscent of berries and cinnamon.
Common Uses
Cinnamyl butyrate functions as a flavoring agent and flavor adjuvant in the food industry. It is employed in various food applications including:
- Beverages (soft drinks, flavored waters, alcoholic drinks)
- Confectionery and candy products
- Baked goods and pastries
- Dairy products (yogurt, ice cream, flavored milk)
- Savory snacks and seasonings
- Chewing gum and mints
The compound's fruity and warm spice profile makes it particularly valuable for creating complex flavor profiles in consumer products. Manufacturers typically use cinnamyl butyrate in very small quantities—often measured in parts per million—to achieve the desired sensory effect without overwhelming other flavor components.
Safety Assessment
Cinnamyl butyrate has not generated adverse event reports in FDA databases, and no product recalls associated with this ingredient have been documented. This suggests a favorable safety profile in food applications at typical usage levels.
The compound belongs to a well-studied class of food flavoring esters. Similar ester-based flavorings have been extensively evaluated for safety. Esters generally have low toxicity when used in food flavoring applications, as they are readily metabolized in the gastrointestinal tract and do not accumulate in body tissues.
As with most flavor compounds, safety is heavily dependent on concentration. Flavoring agents are regulated based on the principle that they are used in extremely small quantities where exposure is minimal. The estimated daily intake of cinnamyl butyrate from food products would be negligible for the general population.
Individuals with specific sensitivities to cinnamon or related compounds may wish to exercise caution, though allergic reactions to ester flavorings are rare. Pregnant women or individuals with specific health conditions may consult healthcare providers if concerned about any food additives.
Regulatory Status
Cinnamyl butyrate is not currently listed on the FDA's Generally Recognized As Safe (GRAS) list. However, the absence of GRAS status does not indicate a safety concern; rather, it reflects the regulatory classification pathway the ingredient follows.
In the United States, cinnamyl butyrate may be regulated as a Food Additive or Color Additive requiring FDA approval for use, or it may fall under specific exemptions for flavoring substances. The European Food Safety Authority (EFSA) has not published specific safety evaluations for cinnamyl butyrate in its available databases.
The compound appears in various international flavor ingredient inventories and is used commercially in food applications in multiple countries, suggesting it meets regulatory requirements in jurisdictions where it is permitted for use.
Key Studies
Limited peer-reviewed literature specifically addresses cinnamyl butyrate in isolation. Research on ester-based flavorings and cinnamyl compounds more broadly provides supporting evidence for safety:
- Studies on cinnamic alcohol (a precursor compound) demonstrate low systemic toxicity and rapid metabolism
- General research on food-grade esters confirms their safety profile when used as flavoring agents
- The absence of reported adverse events or recalls in FDA databases over decades of food ingredient use suggests acceptable safety margins
The lack of dedicated toxicological studies on cinnamyl butyrate reflects its classification as a minor food flavoring used in trace quantities rather than any identified safety concern. For flavoring agents used at such minimal levels, extensive individual testing is often considered unnecessary when the compound belongs to a well-characterized chemical class.