CoE: n/a
FDA: 21 CFR 172.515
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1996).
A colorless liquid with peach- or apricot-like aroma. It is used as a flavoring agent or adjuvant.
Occurrence
Has apparently not been reported to occur in nature.
Uses
Allyl Cinnamate is a synthetic flavoring agent that is a fairly stable,
hazy, colorless to light yellow colored liquid of cherry odor. it is
used for its cherry note in flavors and has application in baked goods
and candies at 1–2 ppm.
Preparation
By esterification of cinnamic acid with allyl alcohol in the presence of concentrated H2SO4.
Production Methods
Allyl cinnamate is produced by the direct esterification of
allyl alcohol with cinnamic acid.
Moderately toxic by ingestion. Human skin irritant. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALLYL COMPOUNDS and ESTERS
Metabolism
Many esters, including benzyl cinnamate, are rapidly hydrolysed in vivo. Cinnamic acid is known to conjugate with glycine in the animal body, or it may be converted to benzoic acid(Williams, 1959). In the rabbit, cinnamic acid is almost entirely excreted as hippuric acid, without formation of cinnamoyl glycine(El Masry, Smith & Williams, 1956) . In the dog, Quick(1928) observed a large excretion of glucuronide, probably benzoylglucuronide. Dakin (1909) named B-phenyl-B-oxopropionic acid, cinnamoyl glycine and acetophenone as minor metabolites in the dog.
ALLYL CINNAMATE Preparation Products And Raw materials
