Cinnamic acid is derived from the amino acid phenylalanine and may be extracted from plants for use or synthesized in the laboratory. The substance is perhaps best known as the phenolic compound that gives cinnamon oil its characteristic taste and smell. However, cinnamic acid and its derivatives can also be found in wine, where it contributes to the distinctive bouquet and color of various vintages. The presence of these substances in wine results from the grapes utilized to make the drink, since cinnamic acid derivatives are important metabolic building blocks in higher plants, facilitating the production of lignins.