FlavScents AInsights Entry: Cinnamon Leaf Oil (CAS: 8015-91-6)

1. Identity & Chemical Information

Cinnamon leaf oil is a natural complex material derived from the leaves of the Cinnamomum verum tree. It is commonly referred to as cinnamon leaf oil and is identified by the CAS number 8015-91-6. This essential oil does not have a single IUPAC name due to its complex nature. It is recognized by FEMA with the number 2291. Other identifiers include its FL number 2261 and CoE number 182. As a natural complex material, it comprises various constituents, primarily eugenol, which contributes significantly to its characteristic aroma and functional properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamon leaf oil is characterized by a warm, spicy, and clove-like aroma, primarily due to its high eugenol content. The intensity of its odor is moderate to strong, with a notable diffusion that can fill a space quickly. It is often used as an impact note in both flavor and fragrance formulations, providing a rich, spicy character that enhances the overall sensory experience. The taste and odor thresholds are not clearly reported, but its potent aroma suggests a low threshold for sensory detection.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamon leaf oil is naturally sourced from the leaves of the Cinnamomum verum tree, commonly found in Sri Lanka and India. The oil is typically obtained through steam distillation of the leaves. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct extraction from plant material without synthetic modification. The formation of its key constituents, such as eugenol, occurs naturally within the plant as part of its metabolic processes.

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

4. Use in Flavors

Cinnamon leaf oil is widely used in flavor applications, particularly in the spice and bakery categories. It serves as a functional component in flavor systems, providing warmth and depth. Typical use levels in finished food or beverage products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. It is generally stable under typical processing conditions, though care should be taken to avoid excessive heat and prolonged exposure to air, which can lead to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamon leaf oil is utilized across various fragrance families, including oriental and spicy compositions. It acts as a modifier and impact note, contributing to the complexity and warmth of the fragrance. Typical concentration ranges in formulations are from 0.1% to 1%, depending on the desired effect. Its volatility places it primarily in the middle note category, providing a lasting spicy aroma that complements other fragrance components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cinnamon leaf oil's composition is dominated by eugenol, which can constitute up to 80% of the oil. Other significant constituents include cinnamaldehyde, linalool, and benzyl benzoate. The exact composition can vary based on factors such as geographic origin, harvest time, and processing methods.

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

6. Regulatory Status (Regional Overview)

In the United States, cinnamon leaf oil is recognized as GRAS by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and holds an FL number status. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use, often aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, though specific approvals may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamon leaf oil's safety profile varies with its application. For oral exposure in flavor use, the ADI is not clearly reported, but it is generally considered safe at typical use levels. Dermal exposure in fragrance applications may pose risks of irritation or sensitization, particularly due to eugenol. IFRA provides guidelines to mitigate these risks. Inhalation exposure is generally low risk, though occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamon leaf oil is valued for its ability to impart a warm, spicy character to both flavors and fragrances. It synergizes well with other spice oils and can enhance the complexity of a formulation. Common pitfalls include overuse, which can lead to overpowering or harsh notes. It is often underused in subtle applications where a hint of spice is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamon leaf oil is well-established, particularly regarding its sensory profile and key constituents. Industry practices are well-documented, though some regulatory and toxicological data may lack specificity. Known data gaps include precise ADI values and comprehensive regional regulatory details.

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 2026-08-26 18:06:38 GMT (p2)