Cinnamaldehyde is the organic compound that gives cinnamon its distinctive warm, spicy scent and flavor. It is primarily responsible for the characteristic aroma of cinnamon bark.
Employed in perfumery to add warmth and spice to fragrance blends. Its rich, inviting scent is often used in oriental and gourmand fragrances, as well as in seasonal or festive products.
IUPAC Name: (E)-3-phenylprop-2-enalCAS Number: 14371-10-9
Molecular Formula: C9H8O
Molecular Weight: 132.16 g/mol
Boiling Point: 467.0 °F (at 760 MM HG)
Melting Point: -7.5 °C (18.5 °F)
Class: Aldehyde
Use/s: Scent
Synonyms
1: cinnamaldehyde 2: trans-Cinnamaldehyde 3: 104-55-2 4: Cinnamic aldehyde 5: Cinnamal 6: 3-Phenylacrylaldehyde 7: (E)-Cinnamaldehyde 8: Zimtaldehyde 9: (2E)-3-phenylprop-2-enal
Chemist Says
Liquid; Liquid, Other Solid
Scent: Cinnamon
Scent profile
Scent profiles are inherently subjective and can significantly differ among individuals, and may also be influenced by the conditions at the time of evaluation. The information provided here is a synthesis of data from diverse sources, including books, cross-references, artificial intelligence analyses, and chemical research sites, aiming to present a comprehensive overview. We've distilled this information to highlight the most frequently observed scent profiles for each molecule or compound, offering a generalized perspective.
1: Warm, Spicy
2: Cinnamon, Warm, Spicy
3: Warm, Spicy, Balsamic, Cassia, Cinnamon
4: PUNGENT, SPICY NOTE
5: Sweet, spicy, with a strong cinnamon and cassia-like character
Irritant