AInsights Entry for 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 oil is 84961-46-6. It does not have a single IUPAC name as it is a mixture of various compounds. Key identifiers include its FEMA number, which is 2291 for cinnamon bark oil. The material is characterized by its rich, warm, and spicy aroma, primarily due to the presence of cinnamaldehyde, a major constituent. 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 oil is renowned for its distinctive warm, spicy, and sweet aroma, often described as woody and slightly balsamic. It is a powerful impact note in both flavor and fragrance applications, providing a characteristic spicy warmth. The intensity of its aroma is high, with a strong diffusion that can dominate a blend if not used judiciously. The taste threshold for cinnamon oil is relatively low, making it effective even at minimal concentrations. It is typically used as an impact note or a modifier to add depth and warmth to compositions.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cinnamon oil is naturally sourced from the bark and leaves of Cinnamomum trees, predominantly found in Sri Lanka, India, and Indonesia. The oil is extracted through steam distillation, a process that captures the volatile aromatic compounds. The primary formation pathway involves the enzymatic degradation of cinnamaldehyde precursors in the plant material. Cinnamon oil is often labeled as a "natural flavor" or "natural fragrance" due to its direct derivation from plant sources.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Cinnamon oil is extensively used in flavor applications, particularly in bakery products, confectionery, and beverages. It serves as a key impact note, providing warmth and spiciness. Typical use levels in food range from 10 to 100 ppm, with higher concentrations used in more robust flavor profiles. The oil is relatively stable under heat but can be prone to oxidation, necessitating careful formulation to maintain its sensory qualities.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In perfumery, cinnamon oil is utilized across various fragrance families, including oriental and spicy compositions. It acts as a middle to base note, offering warmth and depth. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity. Its volatility is moderate, allowing it to linger and provide a lasting spicy character.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Cinnamon oil is composed of several key constituents, with cinnamaldehyde being the most prominent, often comprising 60-75% of the oil. Other significant components include eugenol, linalool, and coumarin. The exact composition can vary based on factors such as origin and processing methods.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, cinnamon 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 assigned an FL number. The UK follows similar regulations post-Brexit. In Asia, cinnamon oil is widely accepted, though specific regulations may vary by country. In Latin America, it is generally approved, with Brazil and MERCOSUR countries having specific guidelines.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Cinnamon oil's safety profile is well-documented, with oral exposure considered safe within established ADI limits. Dermal exposure can cause irritation or sensitization, particularly in sensitive individuals, making IFRA guidelines crucial for fragrance applications. Inhalation exposure is generally low risk, though occupational exposure should be monitored. The risk profiles differ slightly between food and fragrance uses, with dermal considerations being more prominent in the latter.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cinnamon oil is valued for its ability to impart warmth and complexity. It synergizes well with other spices and sweet notes. Formulators should be cautious of its potency to avoid overpowering blends. It is often under-used in subtle applications where its full potential can be realized.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cinnamon oil is robust, with well-established sensory and regulatory information. However, variations in composition due to sourcing can lead to inconsistencies. Industry practices are well-documented, though some regional regulatory nuances may require further clarification.
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 13:53:58 GMT (p2)
