| Identification | Back Directory | [Name]
Cassia oil | [CAS]
8015-91-6 | [Synonyms]
CASSIA
FEMA 2291
FEMA 2292
FEMA 2258
CASSIA OIL
Cinnamon oil
ceylon-zimtoel
Cinnamonbaroil
OLEUM CINNAMOMI
Cassia seed oil
ceyloncinnamonoil
CINNAMON BARK OIL
CinnaMon cassia oil
Cassia oil USP/EP/BP
CinnamonbarkEO/30%Ald.
CinnamonbarkEO/60%Ald.
CinnamonbarkEO/40%Ald.
CINNAMON BARK OIL FCC
CINNAMON OIL, IMITATION
Cassia oil, Cinnamomum
cinnamon oil, ceylon type
CINNAMON LEAF OIL, CEYLON
Cinnamonleafoil,Madagascar
CINNAMON LEAF OIL CEYLON FCC
CINNAMON BARK OIL, CEYLON TYPE
CINNAMONBARKOIL,CEYLONTYPE,FCC
CinnaMon Leaf Oil, Ceylon Type
Cinnamomizeylaniciicorticisaetherolum,PhEu
CINNAMON OIL, CEYLON TYPE, NATURE IDENTICAL | [EINECS(EC#)]
283-479-0 | [MDL Number]
MFCD00130805 |
| Chemical Properties | Back Directory | [Appearance]
Extracted by steam distillation of leaves
from Cinnamomum zeylanicum Nees. Light to dark
brown liquid; spicy cinnamon, clove odor, and taste.
Sol in fixed oils, propylene glycol, mineral oil; insol
in glycerin. | [Boiling point ]
194-234 °C | [density ]
1.03 g/mL at 25 °C(lit.)
| [vapor pressure ]
15.72Pa at 25℃ | [FEMA ]
2292 | CINNAMON LEAF OIL | [refractive index ]
n20/D 1.592
| [Fp ]
199 °F
| [storage temp. ]
2-8°C
| [form ]
Liquid | [Odor]
at 10.00 % in dipropylene glycol. deep spicy woody clove fatty oily rancid cinnamon powdery | [Odor Type]
spicy | [optical activity]
[α]20/D 1.0°, neat | [LogP]
1.51-6.3 | [Uses]
Food additive. | [EPA Substance Registry System]
Oils, cinnamon(8015-91-6) |
| Hazard Information | Back Directory | [Hazard]
Moderately toxic by ingestion. Low toxicity by skin contact. | [Chemical Properties]
Cinnamon bark oil (Sri Lanka) is obtained by steam distillation of the dried
bark of the cinnamon tree. The oil is produced in Sri Lanka in a quantity of
～10 t/yr. It is a yellow liquid with the odor and burned, spicy taste of cinnamon.
The main constituent is cinnamaldehyde.
d2525 1.010–1.030; n20D 1.5730–1.5910; α20D ?2 ° to 0 °; aldehyde content (calculated
as cinnamaldehyde): 55–78%; solubility: 1 vol in at least 3 vol of 70% ethanol.
The oil is used predominantly in flavor compositions. | [Chemical Properties]
Extracted by steam distillation of leaves
from Cinnamomum zeylanicum Nees. Light to dark
brown liquid; spicy cinnamon, clove odor, and taste.
Sol in fixed oils, propylene glycol, mineral oil; insol
in glycerin. | [Definition]
Extractives and their physically modified derivatives. Cinnamomum zeylanicum, Lauraceae. |
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