FlavScents AInsights Entry: Cinnamomum Cassia Extract (CAS: 84961-46-6)
1. Identity & Chemical Information
Cinnamomum cassia extract, commonly known as cassia or Chinese cinnamon, is a natural complex material derived from the bark of the Cinnamomum cassia tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 84961-46-6. It does not have a specific FEMA number due to its complex nature. Other identifiers include its use in flavor and fragrance applications, often referenced in industry databases and regulatory documents.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cinnamomum cassia extract is characterized by its warm, spicy, and sweet aroma, reminiscent of cinnamon. It has a strong, penetrating odor with a sweet, woody undertone. The extract is often used as an impact note in both flavors and fragrances, providing a characteristic cinnamon scent and taste. The intensity of the aroma can vary depending on the concentration and the specific constituents present in the extract.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cinnamomum cassia extract is naturally sourced from the bark of the Cinnamomum cassia tree, predominantly found in China and Southeast Asia. The formation of its characteristic aroma compounds occurs through the natural biosynthesis processes within the tree. This extract is commonly used in products labeled as "natural flavor" or "natural fragrance" due to its plant origin.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cinnamomum cassia extract is widely used in flavor applications, particularly in bakery products, confectionery, and beverages. It serves as a primary flavoring agent, providing a warm and spicy cinnamon note. Typical use levels in food range from 50 to 500 ppm, depending on the desired intensity and the specific application. The extract is generally stable under heat but may be susceptible to oxidation, which can affect its flavor profile.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, Cinnamomum cassia extract is used in various product types, including perfumes, soaps, and candles. It contributes to the spicy and oriental fragrance families, often used as a middle note to add warmth and complexity. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the formulation. The extract's volatility allows it to blend well with other fragrance components, enhancing the overall scent profile.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
The key constituents of Cinnamomum cassia extract include cinnamaldehyde, eugenol, and coumarin. Cinnamaldehyde is the primary component responsible for the characteristic cinnamon aroma. The composition of the extract can vary significantly based on factors such as the geographical origin of the bark, the harvest season, and the extraction method used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, Cinnamomum cassia extract is generally recognized as safe (GRAS) for use in food by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, with specific FL numbers assigned for its use in flavors. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have their own regulatory frameworks, often aligning with international standards. In Latin America, Brazil and MERCOSUR countries have specific guidelines for its use in food and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, Cinnamomum cassia extract is considered safe within the typical use levels in food, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrances may pose a risk of irritation or sensitization, particularly due to the presence of cinnamaldehyde. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk, but occupational exposure should be monitored to prevent respiratory irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cinnamomum cassia extract is valued for its ability to impart a warm, spicy note to both flavors and fragrances. It synergizes well with other spice extracts and sweet notes. Formulators should be cautious of its potential to overpower other components if used excessively. It is often underutilized in savory applications, where it can add depth and complexity.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on Cinnamomum cassia extract is well-established, with extensive documentation available from regulatory bodies and industry sources. However, variations in composition due to natural factors can lead to inconsistencies in sensory profiles and regulatory compliance. Formulators should verify the specific composition of the extract used in their applications.
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 2026-06-12 13:53:30 GMT (p2)
