CASSIA OIL Chemische Eigenschaften,Einsatz,Produktion Methoden
R-S?tze Betriebsanweisung:
R21:Gesundheitssch?dlich bei Berührung mit der Haut.
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
R43:Sensibilisierung durch Hautkontakt m?glich.
S-S?tze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Chemische Eigenschaften
Cinnamon leaf oil is produced by steam distillation of the leaves of the
cinnamon tree, Cinnamomum zeylanicum Blume (C. verum J.S. Presl).The
main producer is Sri Lanka, with ～200 t oil annually. Cinnamon leaf oil
is a reddish-brown to dark brown liquid with a characteristic spicy odor,
reminiscent of clove buds.
Specifications of cinnamon leaf oil from Sri Lanka are d
2020 1.037–1.053; n
20D 1.5270–1.5400; α
20D ?2.5 ° to +2 °; solubility: 1 vol in 2 vol of 70% aqueous
ethanol at 20℃; phenol content: 75–85%.
Themain component of cinnamon leaf oil is eugenol (70–83%).
The oil is used as such in spicy oriental perfumes, for flavoring sweets and
alcoholic beverages or as a source of high-grade eugenol.
Physikalische Eigenschaften
The oil is a light- to dark-brown liquid. It is soluble in most fixed oils and propylene glycol. It is
soluble with cloudiness, in mineral oil, but it is insoluble in glycerin.
CASSIA OIL Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
