cinnamato

Cinnamate is a general term for salts and esters derived from cinnamic acid, or the cinnamate moiety itself in such compounds. Cinnamic acid is trans-3-phenyl-2-propenoic acid, an unsaturated aromatic carboxylic acid produced in plants as part of the phenylpropanoid pathway. The cinnamate anion forms salts with various cations, while cinnamate esters are formed when the carboxyl group is esterified with alcohols.

Cinnamate esters are widely used in flavor and fragrance applications. Common examples include methyl cinnamate and ethyl cinnamate, which contribute cinnamon-like notes to foods, beverages, and cosmetic products. In cosmetics, cinnamate derivatives are present both as part of fragrance systems and as UV-filtering agents; for instance, octinoxate is the common name for Ethylhexyl p-methoxycinnamate, a cinnamate ester used as a UVB absorber in some sunscreens. The cinnamate moiety also appears in various other cosmetic ingredients as part of larger molecular structures.

In biochemistry and plant science, cinnamic acid is an early metabolite in the phenylpropanoid pathway. Enzymes can convert cinnamate to other compounds, including p-coumarate and lignin precursors, linking cinnamate to the biosynthesis of a wide range of phenolic and structural plant compounds.

Safety and regulation of cinnamate-containing compounds vary by substance and use. Many cinnamate esters are approved for use as flavoring agents or cosmetic ingredients, while certain cinnamate-based UV filters have undergone regulatory evaluation for safety and environmental impact.