Isobutyl Cinnamate: Uses and Synthesis Methods

Isobutyl Cinnamate: Uses and Synthesis Methods

Properties

Isobutyl cinnamate is a colorless, transparent liquid with a sweet, fruity aroma and an oily taste.

Flavor and Fragrance Applications

Isobutyl cinnamate, also known as 3-phenylacrylic acid isobutyl ester, β-phenylacrylic acid isobutyl ester, or 3-phenylacrylic acid isobutyl ester, occurs naturally in kumquats. It possesses a sweet, fruity, and balsamic aroma reminiscent of spice notes, with a creamy sweet amber fragrance featuring subtle cocoa bean and fruity undertones. Taste characteristics: creamy, fruity, resembling the sweetness of red currants. Used in the formulation of cherry, cocoa, grape, honey, peach, vanilla, and strawberry flavorings.

Usage

Isobutyl cinnamate is commonly used in fragrance formulations as a blending agent and modifier for rock rose products and amber-ambergris notes. It also blends well with oakmoss and tree moss products, patchouli oil, vetiver oil, coumarin, jasmine aldehyde, nitromusks, and similar compounds. It is frequently incorporated into oriental fragrance compositions. Additionally, it finds application in food flavorings such as chocolate, cherry, cocoa, peach, strawberry, and raspberry.