# Cinnamyl Cinnamate

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**Safety rating:** UNKNOWN
**CAS number:** 122-69-0
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-02

## Summary

Cinnamyl cinnamate is an organic ester compound used as a flavoring agent in food products to impart cinnamon and spice notes. It is not currently approved as a food additive by the FDA but may be used in some jurisdictions under different regulatory frameworks.

## 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 Cinnamyl Cinnamate?

Cinnamyl cinnamate (CAS Number 122-69-0) is an organic ester compound formed from cinnamyl alcohol and cinnamic acid. It is a naturally-derived flavoring compound that produces characteristic cinnamon and warm spice aromatic profiles. The compound exists as a liquid or semi-solid at room temperature and is sparingly soluble in water, making it suitable for incorporation into fat-based food systems and flavoring formulations.

## Common Uses

Cinnamyl cinnamate is primarily used as a flavoring agent in the food industry, where it contributes warm, spicy, and cinnamon-like sensory characteristics. Its applications are typically found in:

- Baked goods and bakery products
- Confectionery items
- Beverages and flavored drinks
- Dairy products including yogurts and flavored milk
- Savory seasonings and spice blends
- Nutritional supplements and functional foods

The compound is valued for its ability to enhance or modify flavor profiles at low concentrations, where it can deliver intense cinnamon notes without the associated sensory irritation that high levels of cinnamaldehyde might produce.

## Safety Assessment

Cinnamyl cinnamate has no reported adverse events in the FDA database and no associated recalls, indicating a historical safety record in food applications. The compound has not generated safety concerns in available literature, and no significant toxicological red flags have been identified in scientific databases.

The lack of FDA GRAS (Generally Recognized as Safe) status does not inherently indicate a safety concern but rather reflects regulatory classification decisions. GRAS status requires formal FDA review and approval, which many flavoring compounds—particularly those with limited use or newer commercial applications—have not undergone.

As an ester compound, cinnamyl cinnamate undergoes normal metabolic processing in the human body similar to other dietary esters. The parent compounds (cinnamyl alcohol and cinnamic acid) are found naturally in cinnamon and other plant sources and have generally recognized safety profiles.

## Regulatory Status

In the United States, cinnamyl cinnamate is not listed on the FDA's GRAS list for food use, meaning it cannot be legally added to food products under the GRAS exemption. However, it may be permitted under other regulatory pathways or in food categories with different approval mechanisms.

In the European Union, certain cinnamate esters are regulated under the flavoring regulation framework. EFSA (European Food Safety Authority) evaluates flavoring compounds on a case-by-case basis, and some cinnamon-derived esters have received positive safety evaluations when used at appropriate concentrations.

The regulatory landscape for cinnamyl cinnamate varies internationally. Some countries may permit its use under specific conditions, while others maintain more restrictive policies. Manufacturers using this ingredient must verify compliance with regulations in their target markets.

## Key Studies

Scientific literature on cinnamyl cinnamate specifically is limited compared to more widely-used flavor compounds. Available research focuses on:

- General safety profiles of cinnamon-derived esters
- Metabolic pathways of cinnamate compounds in human metabolism
- Flavor efficacy and sensory characteristics at various concentrations
- Stability and shelf-life performance in food matrices

Studies on related compounds (cinnamyl acetate, other cinnamate esters) indicate these compounds are metabolized efficiently without bioaccumulation. In vitro toxicity assessments have shown no concerning results at food-relevant concentrations.

The absence of adverse events and recalls in regulatory databases, combined with the chemical stability and metabolic profile of similar compounds, suggests cinnamyl cinnamate poses minimal risk when used in appropriate food applications at typical flavoring levels. However, the limited number of human consumption studies reflects its niche market position rather than identified safety concerns.

## 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. "Cinnamyl Cinnamate — Safety, regulation, and evidence." https://additivefacts.com/additives/cinnamyl-cinnamate. Accessed 2026-05-19.