FlavScents AInsights Entry: Cinnamon (CAS: 84961-46-6)

1. Identity & Chemical Information

Cinnamon is a natural complex material derived from the bark of trees belonging to the genus Cinnamomum. It is commonly known as cinnamon bark oil or cinnamon leaf oil, depending on the part of the plant used. The CAS number for cinnamon is 84961-46-6. It does not have a single IUPAC name due to its complex nature. The material is recognized by FEMA with the number 2291. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts. As a natural complex material, cinnamon oil contains a variety of constituents, including cinnamaldehyde, eugenol, and linalool, which contribute to its characteristic aroma and flavor. The composition of cinnamon oil can vary significantly based on its geographical origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamon is renowned for its warm, spicy, and sweet aroma, often described as woody and slightly peppery. The intensity of its odor is strong, with a high diffusion rate, making it a prominent impact note in both flavor and fragrance applications. The taste of cinnamon is similarly warm and sweet, with a slightly astringent undertone. While specific taste and odor thresholds are not well-documented, cinnamon is typically used in small quantities due to its potent sensory impact. It serves as both an impact note and a background realism enhancer in formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamon is naturally sourced from the inner bark of trees in the Cinnamomum genus, primarily Cinnamomum verum and Cinnamomum cassia. It is cultivated in various regions, including Sri Lanka, India, and Indonesia. The formation of its characteristic compounds occurs naturally within the plant, with cinnamaldehyde being the primary constituent responsible for its distinctive aroma. Cinnamon qualifies for "natural flavor" or "natural fragrance" designations due to its direct extraction from plant material without synthetic modification.

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

4. Use in Flavors

Cinnamon is widely used in flavor applications, particularly in bakery products, confectionery, beverages, and savory dishes. It functions as a primary flavoring agent, providing warmth and sweetness. Typical use levels in food range from 50 to 500 ppm, depending on the desired intensity and the type of product. For instance, lower levels are common in beverages, while higher concentrations are used in baked goods. Cinnamon is relatively stable under heat but can be susceptible to oxidation, which may alter its flavor profile over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cinnamon is used across various fragrance families, including oriental, spicy, and gourmand. It acts as a trace realism enhancer and an impact note, often used in perfumes, candles, and personal care products. Typical concentration ranges from 0.1% to 2% in finished products, depending on the desired olfactory impact. Cinnamon contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cinnamon oil typically contains cinnamaldehyde, eugenol, linalool, and coumarin as major constituents. The exact composition can vary based on factors such as origin and processing. Cinnamaldehyde is the most abundant and character-impact constituent, providing the signature cinnamon aroma.

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

6. Regulatory Status (Regional Overview)

In the United States, cinnamon is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Reg. (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the United Kingdom aligns closely with EU regulations. In Asia, cinnamon is approved for use in Japan and China, with specific guidelines under ASEAN regulations. In Latin America, countries like Brazil and those in MERCOSUR have harmonized regulations for its use in flavors and fragrances. Explicit approvals and harmonized assumptions are common, though country-specific variability may exist.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamon's safety profile varies with exposure routes. Orally, it is considered safe within the ADI established by regulatory bodies, though excessive consumption can lead to toxicity due to coumarin content. Dermally, cinnamon oil can cause irritation and sensitization, necessitating adherence to IFRA guidelines for fragrance use. Inhalation exposure is generally low risk, but occupational safety measures should be considered in manufacturing settings. The risk profiles differ between food and fragrance applications, with stricter controls in place for dermal exposure.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamon is valued for its potent aroma and flavor, providing warmth and sweetness to formulations. It synergizes well with other spices and sweet notes. Common pitfalls include overuse, leading to overpowering sensory profiles, and oxidation, which can degrade its quality. It is frequently under-used in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamon is well-established, with comprehensive documentation available from authoritative sources. Industry practices are well-documented, though some variability exists due to natural composition differences. Known data gaps include specific sensory thresholds and detailed 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 2026-01-17 14:56:10 GMT (p2)