Cinnamon oil
Cinnamon oil, identified by CAS 8007-80-5, is a potent essential oil typically extracted through steam distillation from the bark or leaves of trees within the Cinnamomum genus. It is characterized by its distinctively warm, spicy aroma and a color profile ranging from pale yellow to deep reddish-brown. Chemically, the oil is rich in bioactive compounds, most notably cinnamaldehyde, which accounts for much of its characteristic scent and chemical reactivity. Its complex composition makes it a versatile raw material in various chemical and industrial syntheses.
In handling and research contexts, cinnamon oil is recognized for its volatility and sensitivity to environmental factors such as light and oxygen. Proper storage in amber glass or stainless steel containers is essential to maintain its chemical integrity. Beyond its aromatic properties, the oil is valued in industrial sectors for its natural antimicrobial and antioxidant characteristics. It serves as a critical component in the formulation of specialty chemicals, providing both functional benefits and a robust sensory profile for a wide array of commercial applications.
• In the fragrance and cosmetic industries, cinnamon oil serves as a foundational aromatic component for perfumes, soaps, and personal care products. Its intense, spicy notes are frequently utilized to provide warmth and depth to oriental and woody fragrance profiles, while its natural origin appeals to the growing demand for botanical ingredients in luxury formulations.
• Within the food and beverage sector, the oil is employed as a concentrated flavoring agent for baked goods, confectionery, and beverages. Due to its high cinnamaldehyde content, it provides a consistent and potent flavor profile that is more stable and easier to dose than raw ground spice, ensuring uniformity in large-scale industrial food production.
• In agricultural and cleaning applications, cinnamon oil is utilized for its natural antimicrobial and insecticidal properties. It acts as a bio-based alternative to synthetic pesticides and disinfectants, offering a specialized mechanism for pest management and surface sanitation in environments where traditional chemical residues are undesirable.
• For research and development purposes, the oil is a significant source of natural aldehydes and phenols used in the synthesis of fine chemicals. Researchers explore its potential in developing bioactive coatings and food packaging materials, leveraging its ability to inhibit microbial growth and extend the shelf life of perishable goods through natural preservation techniques.
Product Name: Cinnamon oil
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