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

1. Identity & Chemical Information

Cassia bark oil, often referred to as Chinese cinnamon oil, is a natural complex material derived from the bark of the Cinnamomum cassia tree. It is not a single compound but a mixture of various constituents. The CAS number for cassia bark oil is 8007-80-5. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance regulatory frameworks. The oil is characterized by its rich, spicy aroma, primarily due to its high cinnamaldehyde content.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cassia bark oil is renowned for its warm, spicy, and sweet aroma, reminiscent of cinnamon but with a more intense and slightly harsher profile. It is often described as having a strong, diffusive character with a lingering sweet-spicy note. The oil is used as an impact note in both flavor and fragrance applications, providing a characteristic cinnamon-like scent and taste. The odor threshold for cassia bark oil is relatively low, making it a potent ingredient in formulations.

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, predominantly grown in China. The oil is obtained through steam distillation of the bark. The primary constituent, cinnamaldehyde, is formed naturally within the plant as a defense mechanism against herbivores and pathogens. Cassia bark oil qualifies for "natural flavor" or "natural fragrance" designation due to its direct derivation from plant material without synthetic modification.

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

4. Use in Flavors

In flavor applications, cassia bark oil is used extensively in bakery products, confectionery, and beverages to impart a warm, spicy cinnamon flavor. It serves as both an impact note and a background enhancer. Typical use levels in food range from 10 to 100 ppm, depending on the desired intensity and the type of product. The oil is relatively stable under heat but can be prone to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cassia bark oil is a staple in oriental and spicy fragrance families, used in perfumes, soaps, and candles. It acts as a middle to base note, providing warmth and depth to compositions. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the product type and desired olfactory impact. The oil's volatility is moderate, contributing to its role as a middle note in fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The primary constituent of cassia bark oil is cinnamaldehyde, which can constitute up to 85% of the oil. Other significant components include eugenol, coumarin, and cinnamic acid. The composition of the oil can vary significantly based on the geographical origin, harvest time, and processing methods.

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 the EC No 1334/2008 for flavorings. Post-Brexit, the UK aligns closely with EU regulations. In Asia, particularly in China and Japan, cassia bark oil is widely accepted in traditional and modern applications. In Latin America, countries like Brazil recognize its use in both flavor and fragrance applications, though specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cassia bark oil is considered safe within the typical use levels in food, with a high margin of safety. Dermal exposure in fragrance applications may pose a risk of irritation or sensitization, particularly due to its cinnamaldehyde content, which is addressed in IFRA guidelines. Inhalation exposure is generally low risk in consumer products but should be managed in occupational settings to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cassia bark oil is valued for its potent cinnamon aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spice oils and vanilla. Formulators should be cautious of its strong character, which can easily dominate blends if overused. Proper antioxidant measures are recommended to prevent oxidation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cassia bark oil is well-established, with extensive documentation in flavor and fragrance literature. While industry practices are well-documented, some variability in composition due to natural factors remains a known gap. Regulatory frameworks are generally harmonized, though regional differences should be verified.

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 2026-06-15 11:13:42 GMT (p2)