W229210
肉桂叶油
Ceylon origin, FG
别名:
Cinnamomum zeylanicum
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关于此项目
Organoleptic:
cinnamon; clove; spicy; woody
Grade:
FG, Kosher
Biological source:
Cinnamonum zeylanicum Blume
Food allergen:
no known allergens
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
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
提取方法：蒸馏
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
target_organs
Respiratory system
存储类别
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
法规信息
新产品
此项目有
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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