FlavScents AInsights Entry for Cassia Bark Oil China (CAS: 8007-80-5)

1. Identity & Chemical Information

Cassia bark oil, also known as Chinese cinnamon oil, is a natural complex material derived from the bark of Cinnamomum cassia. It is not a single compound but a mixture of various constituents. The CAS number for cassia bark oil is 8007-80-5. It does not have a specific IUPAC name due to its complex nature. The oil is recognized by FEMA with the number 2258. Other identifiers include its FL number 2265 and its inclusion in IFRA standards for fragrance use. The composition of cassia bark oil can vary significantly depending on the geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cassia bark oil is characterized by a warm, spicy, and sweet aroma reminiscent of cinnamon, with a slightly woody undertone. It is known for its strong intensity and high diffusion, making it a prominent impact note in both flavor and fragrance applications. The oil's sensory profile is dominated by its main constituent, cinnamaldehyde, which contributes to its characteristic spicy and sweet notes. The taste threshold for cassia bark oil is not clearly reported, but it is typically used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cassia bark oil is naturally sourced from the bark of the Cinnamomum cassia tree, primarily grown in China and other parts of Southeast Asia. The oil is obtained through steam distillation of the bark. It is considered a natural flavor and fragrance material, aligning with the "natural flavor" designation in regulatory contexts. The formation of its key constituents, such as cinnamaldehyde, occurs naturally within the plant as part of its secondary metabolism.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Cassia bark oil is widely used in flavor applications, particularly in bakery products, confectionery, and beverages, where it imparts a warm, spicy cinnamon flavor. It serves as an impact note and can also enhance background realism in complex flavor systems. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations potentially leading to overpowering flavors. The oil is relatively stable under heat but can be susceptible to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cassia bark oil is used in various product types, including perfumes, soaps, and candles. It is commonly found in oriental and spicy fragrance families, where it acts as a modifier and impact note. The oil contributes primarily to the top and middle notes due to its volatility. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cassia bark oil is composed of several key constituents, with cinnamaldehyde being the most prominent, typically comprising 70-90% of the oil. Other significant components include eugenol, coumarin, and cinnamyl acetate. The exact composition can vary based on factors such as origin and processing methods, which should be considered during formulation.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, cassia bark oil is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The UK follows similar regulations post-Brexit. In Asia, the regulatory status varies, with Japan and China having specific guidelines for its use. In Latin America, countries like Brazil and those in MERCOSUR have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cassia bark oil's safety profile varies with exposure routes. For oral exposure, it is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not clearly established but generally low due to its potency. Dermal exposure in fragrances can cause irritation or sensitization, particularly due to cinnamaldehyde, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk in consumer products but should be monitored in occupational settings. The risk profiles differ between food and fragrance applications, with more stringent controls in place for dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cassia bark oil is valued for its intense and characteristic cinnamon aroma, making it a staple in both flavor and fragrance formulations. It synergizes well with other spicy and sweet notes but can easily dominate a blend if not used judiciously. Common pitfalls include overuse, leading to overpowering or unbalanced profiles. It is often underutilized in complex formulations where its impact can be modulated to enhance overall harmony.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cassia bark oil is well-established, particularly regarding its sensory profile and key constituents. Industry practices are well-documented, though some variability exists in regulatory interpretations across regions. Known data gaps include specific ADI values and comprehensive safety assessments for all exposure routes, highlighting areas for further research.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-16 16:46:58 GMT (p2)