p-Methoxycinnamaldehyde (CAS 1963-36-6) — Sweet Middle Note Fragrance Ingredient
p-Methoxycinnamaldehyde
CAS 1963-36-6
What Is p-Methoxycinnamaldehyde?
p-Methoxycinnamaldehyde is a synthetic fragrance ingredient with a warm, spicy-cinnamon character. You’ll encounter it in oriental perfumes, holiday candles, and some gourmand body care products. This molecule matters because it bridges spicy and sweet accords, offering perfumers a versatile tool for creating comforting, festive, or exotic fragrances without relying on natural cinnamon bark extracts.
Safety Profile
USE WITH AWARENESSWhat Does p-Methoxycinnamaldehyde Smell Like?
p-Methoxycinnamaldehyde bursts with an intense cinnamon-heat that quickly mellows into a honeyed warmth. Imagine biting into a candied apple dusted with clove powder, then exhaling vanilla-laced steam. The methoxy group tames cinnamaldehyde’s harshness, creating a rounder, more diffusive sweetness that lingers like baked goods cooling on a windowsill. Unlike raw cinnamon oil, it lacks woody roughness, evolving into a smooth ambery glow that harmonizes beautifully with vanillin and balsams.
In Famous Fragrances
Fragrance associations may not reflect actual formulations.
Used here to amplify the cinnamon-pink pepper accord, giving the fragrance its signature explosive warmth without overwhelming the citrus top notes. The methoxy modification ensures projection longevity.
Provides the cinnamon illusion in this oriental classic, blending with patchouli and clove to create a spicy-oriental foundation that’s less abrasive than natural cinnamon oil.
Chemistry, Properties & Perfumer Guide
The Chemistry
p-Methoxycinnamaldehyde is a para-substituted cinnamaldehyde derivative where a methoxy group (-OCH3) replaces the hydrogen at the 4-position on the benzene ring. This electron-donating group increases the compound’s stability and alters its reactivity profile compared to unsubstituted cinnamaldehyde. Industrially synthesized via Claisen-Schmidt condensation of p-methoxybenzaldehyde with acetaldehyde under basic conditions, the reaction typically yields the trans-isomer which dominates the olfactory profile. The methoxy substitution reduces the molecule’s electrophilicity, decreasing skin sensitization potential while maintaining conjugation that enables UV absorption.
Physical & Chemical Properties
| Boiling Point | 285-287 °C |
|---|---|
| Flash Point | >110 °C |
| Density | 1.125 g/cm³ |
| Vapor Pressure | 0.001 mmHg at 25°C |
| Solubility | Soluble in ethanol, propylene glycol |
Perfumer Guide
| Application | Typical % | Range | Notes |
|---|---|---|---|
| Fine Fragrance | 0.5-2% | Up to 5% | IFRA 49 restricts to 0.02% in leave-on |
| Candles | 3-5% | Up to 8% | Heat enhances diffusion |
| Soaps | 0.1-0.5% | Up to 1% | Prone to discoloration |
Classic Accords
Tip: Stabilize in ethanol before adding to oil phases to prevent crystallization.
Alternatives & Comparisons
Less potent but safer for skin contact, with a softer cinnamon-floral character suitable for sensitive formulations.
When spicy warmth needs floral smoothness, this hedione variant provides similar diffusion without allergen concerns.
Safety, Regulatory & Sustainability
⚠ Regulatory Disclaimer
General reference only. Consult current IFRA Standards Library before formulating.
IFRA Status
Restricted under IFRA 49: Maximum 0.02% in leave-on products, 0.1% in rinse-off. Amendment effective 2021 due to sensitization potential.
EU Allergen Declaration
Not currently listed under EU allergen regulations.
GHS Classification
RIFM Assessment
RIFM assessment confirms sensitization potential at high doses but deems current IFRA limits sufficiently protective.
Sustainability
Synthetic production avoids agricultural impacts of cinnamon cultivation, though the process requires petrochemical feedstocks. The methoxy group’s electron donation improves photostability, reducing photooxidation waste. Recent green chemistry approaches explore bio-based p-methoxybenzaldehyde from anisole derivatives.
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References
- IFRA Standards Library – Amendment 49 IFRA 49
- Bickers et al. (2005). Cinnamaldehyde review. Food Chem Toxicol. PMID 15894480
Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.
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