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Merck
CN

W229210

Cinnamon leaf oil

Ceylon origin, FG

Synonym(s):

Cinnamomum zeylanicum

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About This Item

CAS Number:
8015-91-6
FEMA Number:
2292
UNSPSC Code:
12164502
NACRES:
NA.21
MDL number:
MFCD00130805
Organoleptic:
cinnamon; clove; spicy; woody
Grade:
FG, Kosher
Biological source:
Cinnamonum zeylanicum Blume
Food allergen:
no known allergens

Key Documents

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biological source

Cinnamonum zeylanicum Blume

grade

FG, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

optical activity

[α]20/D +0.7°, neat

origin

Ceylon origin

refractive index

n20/D 1.5330

bp

194-234 °C

density

1.041 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cinnamon; clove; spicy; woody

Quality Level

300

Related Categories

General description

Cinnamon leaf oil is mainly used as a food additive and flavoring agent in the food industry due to its distinct aroma. Eugenol and cinnamaldehyde are the key volatile constituents of this oil.

Preparation Note

Extraction method: steam distillation

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

188.6 °F - closed cup

flash_point_c

87 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT5336
SHBR8257
SHBR1263
SHBQ9257
SHBP2519

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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Ojagh SM, et al
Food Chemistry, 120(1), 193-198 (2010)
Historical overview of the cinnamon industry
Wijesekera RO
Critical Reviews in Food Science and Nutrition, 10(1), 1-30 (1977)
Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana
Ranasinghe L, et al
Letters in Applied Microbiology, 35(3), 208-211 (2002)

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