cinnamomum burmannii extract padang or batavia

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cinnamomum burmanni extract

Ingredient	Name Detail	CAS
cassia bark oil indonesia	N/A	92201-56-4

Identifiers

CAS (Single)	92201-56-4
FEMA	N/A
EINECS	N/A
Synonyms	padang cassia bark extract cassia bark extract padang or batavia cinnamomum chinense extract padang or batavia cinnamomum dulce extract padang or batavia cinnamomum hainanense extract padang or batavia cinnamomum kiamis extract padang or batavia cinnamomum miaoshanense extract padang or batavia korintje cinnamon extract laurus burmannii extract padang or batavia laurus dulcis extract padang or batavia
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	dark red to brown liquid (est)
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	cinnamon indonesian cinnamon

Organoleptic

Organoleptic Notes	1. Odor Type: spicy cassia spicy cinnamon Odor Description:at 100.00 %. cassia
Odor	spicy cassia, spicy, cinnamon,
Flavor	spicy cassia, spicy, cinnamon,

AInsights BETA

FlavScents AInsights Entry for Cinnamomum Burmannii Extract Padang or Batavia (CAS: 92201-56-4)

1. Identity & Chemical Information

Cinnamomum burmannii extract, commonly referred to as Padang or Batavia cinnamon extract, is a natural complex material derived from the bark of the Cinnamomum burmannii tree. This extract is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 92201-56-4. It does not have a specific FEMA number due to its complex nature. Other identifiers such as FL numbers or CoE numbers may not be applicable or are not clearly reported for this extract. The composition of this extract can vary significantly depending on the geographical origin, harvest time, and processing methods used.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamomum burmannii extract is characterized by its warm, spicy, and sweet aroma, reminiscent of cinnamon. It has a strong, diffusive odor with a high intensity that can dominate a fragrance or flavor profile. The extract is often used as an impact note in formulations, providing a rich, spicy character that enhances the overall sensory experience. Specific taste and odor thresholds are not clearly reported, but the extract is known for its potent sensory impact even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamomum burmannii is native to Indonesia and is widely cultivated in Southeast Asia. The extract is obtained from the bark of the tree through steam distillation or solvent extraction. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations under various regulatory frameworks. The formation of its characteristic aroma compounds involves enzymatic processes within the plant, which are influenced by environmental factors and processing conditions.

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

4. Use in Flavors

Cinnamomum burmannii extract is extensively used in flavor applications, particularly in bakery, confectionery, and beverage products. It serves as a primary flavoring agent, imparting a warm, spicy note that is highly sought after in cinnamon-flavored products. Typical use levels in finished food or beverages range from 10 to 100 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under heat and acidic conditions, making it suitable for a wide range of applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, Cinnamomum burmannii extract is used in oriental and spicy fragrance families. It acts as a middle note, providing warmth and depth to the fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.1% to 1%, depending on the desired olfactory impact. The extract'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 key constituents of Cinnamomum burmannii extract include cinnamaldehyde, eugenol, and coumarin. Cinnamaldehyde is the primary component, responsible for the characteristic cinnamon aroma. Eugenol adds a clove-like spicy note, while coumarin contributes a sweet, vanilla-like scent. The composition of these constituents can vary based on the origin and processing of the extract.

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

6. Regulatory Status (Regional Overview)

In the United States, Cinnamomum burmannii extract is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL number status not clearly reported. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, which generally align with international standards. In Latin America, Brazil and MERCOSUR countries have specific guidelines for natural extracts, often harmonized with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, Cinnamomum burmannii extract is considered safe within the typical use levels in food. The acceptable daily intake (ADI) is not specifically established, but the extract is used within industry-typical levels. Dermal exposure in fragrance applications may pose a risk of sensitization or irritation, particularly due to the presence of cinnamaldehyde and eugenol. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk, but occupational safety measures should be in place during handling and processing.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamomum burmannii extract is valued for its intense, warm, and spicy profile, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spice and sweet notes, enhancing the overall complexity of the product. Formulators should be cautious of its potency, as it can easily overpower other components if not used judiciously. It is often under-used in complex formulations where its full potential can be realized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on Cinnamomum burmannii extract is well-established, particularly regarding its sensory profile and typical applications. However, specific regulatory identifiers and detailed toxicological data may be less documented, requiring formulators to rely on industry-typical practices and guidelines. Known data gaps include precise compositional analysis and regional regulatory nuances.

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 2026-04-22 19:20:35 GMT (p2)

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Cassia Extract PG is a high-quality natural extract derived from the bark of Cinnamomum burmannii, also known as Indonesian cinnamon. Proces...

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