FlavScents AInsights Entry: Cinnamon Bark Oil (CAS: 8015-91-6)
1. Identity & Chemical Information
Cinnamon bark oil is a natural complex material derived from the bark of the Cinnamomum verum tree. It is commonly known as cinnamon oil. The CAS number for cinnamon bark oil is 8015-91-6. While it does not have a single molecular structure due to its complex nature, it is recognized by several identifiers in the industry, including its FEMA number 2291. The oil is characterized by its rich, warm, and spicy aroma, which is primarily attributed to its major constituents such as cinnamaldehyde and eugenol. These compounds contribute significantly to its sensory properties and functional applications in both flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cinnamon bark oil is renowned for its distinctive warm, spicy, and sweet aroma, often described as woody and slightly balsamic. The intensity of its scent is strong, with a high diffusion rate, making it a prominent impact note in formulations. The oil's flavor profile mirrors its olfactory characteristics, offering a sweet, spicy, and slightly pungent taste. While specific taste and odor thresholds are not well-documented, cinnamon bark oil is typically used in small quantities due to its potent sensory impact. It serves as an impact note in both flavor and fragrance compositions, providing warmth and depth.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cinnamon bark oil is naturally sourced from the bark of the Cinnamomum verum tree, predominantly found in Sri Lanka, India, and Madagascar. The oil is extracted through steam distillation, a process that captures the volatile aromatic compounds. As a natural product, it qualifies for "natural flavor" or "natural fragrance" designations, depending on the regulatory context. The composition of the oil can vary based on the geographical origin, harvest time, and processing methods, which can influence its sensory and chemical properties.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cinnamon bark oil is widely used in flavor applications, particularly in bakery products, confectionery, and beverages. It functions as a primary flavoring agent, imparting a warm, spicy character to food products. Typical use levels in finished food products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. The oil is generally stable under typical food processing conditions, although it may degrade under prolonged exposure to high heat or acidic environments.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, cinnamon bark oil is utilized across various fragrance families, including oriental, spicy, and gourmand. It acts as a modifier and impact note, providing warmth and complexity to perfumes and personal care products. The oil is typically used in concentrations ranging from trace amounts to 5% in fragrance formulations, depending on the desired olfactory profile. Its volatility contributes to its role as a middle note, offering a lasting spicy aroma.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Cinnamon bark oil is composed of several key constituents, with cinnamaldehyde being the most prominent, typically comprising 60-75% of the oil. Other significant components include eugenol, linalool, and benzyl benzoate. The exact composition can vary based on factors such as origin and processing, which should be considered during formulation to ensure consistency and quality.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, cinnamon bark oil is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. 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, countries like Japan and China have specific guidelines for its use in flavors and fragrances, often aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, with specific concentration limits in place.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Cinnamon bark oil's safety profile varies with its application. For oral exposure, it is considered safe within the established ADI and MSDI limits, although specific values are not clearly reported. Dermal exposure in fragrances may pose risks of irritation or sensitization, particularly due to cinnamaldehyde, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk, but occupational safety measures should be observed during handling. The risk profiles differ between food and fragrance applications, with stricter controls often applied in dermal applications.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cinnamon bark oil is valued for its potent sensory impact and versatility in both flavor and fragrance formulations. It synergizes well with other spice and citrus notes, enhancing complexity and warmth. Formulators should be cautious of its strong intensity, which can easily overpower other components if not balanced properly. It is frequently under-used in subtle applications where a hint of spice is desired, and over-used in attempts to achieve a dominant cinnamon profile.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cinnamon bark oil is well-established, particularly regarding its sensory characteristics and key constituents. Industry practices are well-documented, although specific regulatory and safety data may vary by region. Known data gaps include precise taste and odor thresholds and comprehensive toxicological profiles for all exposure routes.
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 2026-08-28 21:39:27 GMT (p2)
