Cinnamyl Alcohol (3-Phenyl-2-propen-1-ol) occurs naturally in cinnamon leaves, hyacinth flowers, and Peru balsam.
It has a sweet, warm, balsamic, floral aroma with a green, hyacinth character. Used in perfumery (floral, oriental compositions), food flavouring (cinnamon-like with floral notes), and as an intermediate for cinnamyl esters in fragrance manufacturing.