Certainly! Below is a comprehensive FlavScents AInsights entry for cinnamon bark oil (Cinnamomum zeylanicum) from Sri Lanka, structured according to the specified format and guidelines.
1. Identity & Chemical Information
- Common Name(s): Cinnamon Bark Oil, Ceylon Cinnamon Oil
- CAS Number: 8015-91-6
- FEMA Number: 2291
- Other Identifiers: IFRA Category 2
- Material Type: Natural complex material (essential oil)
- Source: Derived from the bark of Cinnamomum zeylanicum trees, primarily grown in Sri Lanka.
Cinnamon bark oil is a complex mixture of volatile compounds extracted from the bark of the Cinnamomum zeylanicum tree. It is characterized by its warm, spicy aroma and is widely used in both flavor and fragrance applications. The composition of this essential oil can vary significantly depending on factors such as the geographical origin, harvest time, and extraction method.
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. It serves as an impact note in both flavor and fragrance formulations, providing a characteristic cinnamon scent that is both intense and diffusive. The oil's sensory profile is dominated by its major constituents, which contribute to its robust and complex aroma.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cinnamon bark oil is naturally sourced from the bark of the Cinnamomum zeylanicum tree, native to Sri Lanka. The oil is obtained through steam distillation, a process that captures the volatile aromatic compounds. This essential oil is classified as a "natural flavor" or "natural fragrance" due to its direct derivation from plant material without synthetic modification.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cinnamon bark oil is extensively used in flavor formulations, particularly in bakery products, confectionery, and beverages. It acts as a primary flavoring agent, imparting a warm and spicy note that enhances the overall sensory experience. Typical use levels in food range from 10 to 100 ppm, with higher concentrations used in specific applications like chewing gum. The oil is relatively stable under heat but can be sensitive to oxidation, necessitating careful formulation and storage.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, cinnamon bark oil is utilized across various product types, including perfumes, soaps, and candles. It is a key component in oriental and spicy fragrance families, providing a rich, warm base note. The oil's volatility allows it to contribute to both the middle and base notes of a fragrance composition. Typical concentrations range from trace amounts to several percent, depending on the desired intensity and product type.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
- Cinnamaldehyde: 60-75%
- Eugenol: 5-10%
- Linalool: 3-5%
- Benzyl benzoate: 1-3%
The composition of cinnamon bark oil can vary based on factors such as origin and processing methods. These constituents are primarily responsible for the oil's characteristic aroma and flavor profile.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
- United States: Recognized as GRAS by FEMA for flavor use.
- European Union: Approved under Regulation (EC) No 1334/2008; assigned FL number 02.005.
- United Kingdom: Follows EU regulations post-Brexit.
- Asia: Approved for use in Japan and China, with specific restrictions in ASEAN countries.
- Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.
Cinnamon bark oil is widely accepted for both flavor and fragrance applications, though specific restrictions may apply based on regional regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Cinnamon bark oil is generally considered safe for use in food and fragrance applications when used within recommended levels. Oral exposure is primarily through flavor use, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrances is subject to IFRA guidelines, which address potential sensitization and irritation risks. Inhalation exposure is typically low, but occupational safety measures should be observed during handling.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cinnamon bark oil is valued for its potent aroma and flavor, making it a versatile ingredient in both culinary and fragrance applications. It synergizes well with other spice and citrus notes, enhancing complexity and depth. Formulators should be cautious of its strong impact, which can easily overpower other components if not balanced properly. It is often under-used in subtle applications where a hint of spice is desired.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cinnamon bark oil is well-established, with extensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in composition and regulatory interpretations may exist. Ongoing research continues to refine understanding of its sensory and safety profiles.
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.
This entry provides a detailed overview of cinnamon bark oil, ensuring clarity and accuracy for professionals in the flavor and fragrance industries.
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 2026-01-26 17:54:54 GMT (p2)
