CINNAMIC ALCOHOL – floral, balsamic and spicy note with hints of soft cinnamon and exotic flowers

Colorless liquid that crystallizes at room temperature.
Almost insoluble in water, soluble in alcohol, propylene glycol, glycerin, and most cosmetic and aromatic oils, but practically insoluble in mineral oil.
It has a warm, balsamic, floral, and sweet aroma with a top note whose intensity depends on the purity of the material. It features notes of cinnamon, spice, floral, green, and fermented notes with powdery and balsamic nuances.
Overall, the aroma is hyacinth-like, with some resemblance to the aroma of roses. It is widely used in perfume compositions, including many floral perfumes, soap fragrances, and so on. It combines beautifully with amyl salicylate, phenylethyl alcohol, aromatic propionates, benzoates, and so on.
Typically used as a modifier-blender, it has good longevity and moderate fixing power. Cinnamon alcohol is suitable for amber and sunny floral notes. It imparts a cinnamon nuance that is both warm and spicy. It is less intense, heady, and warm than cinnamon aldehyde. It colors over time. Cinnamon alcohol is used as a modifier and fixative in roses, hyacinths, lilacs, lilies of the valley, and other floral compositions, especially in perfumes for toilet soaps. It is observed to occur naturally in cinnamon leaf oil and in hyacinth and narcissus absolutes.
It is used in food flavoring compositions to imitate apricot, brandy, cinnamon, grape, liqueur, peach, plum, prune, walnut, raspberry, spices, strawberry, black walnut, in cocoa, coffee, other spicy dishes, dairy products, vanilla, hot spices, fruit dishes.
The concentration in baked goods is about 35 parts per million, but in chewing gum it can reach 700 parts per million. It is a good fixative and modifier.
Cinnamon alcohol exists in two naturally occurring diastereomers: the trans (E) form is the most common and can be extracted from many plants, such as styrax essential oil. The cis form is much more potent. Commercial products are primarily composed of trans isomers, but perfumers tend to prefer the unexpected cis isomer for its more subtle aroma. Ethylvanillin is a constitutional isomer of cinnamon alcohol, although their odor is different, as cinnamon alcohol is much spicier and less sweet.
It is used in small quantities to add richness that cannot be achieved otherwise, or to create beautiful floral bases. It can be used in quantities up to 2.18% of the finished product.
It can be found in liquid form as a natural isolate, which contains about 55% cinnamon alcohol, with the remainder being natural phenylpropyl alcohol and natural cinnamon aldehyde from the same extraction source. The liquid form makes it much easier to use than pure cinnamon alcohol, which is solid at room temperature.