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cinnamon leaf oil ceylon
Cinnamon leaf oil Ceylon is an essential oil obtained from the leaves of Cinnamomum zeylanicum, noted for its medium spicy odor and used primarily in flavor and fragrance products.
General Material Description
Cinnamon leaf oil Ceylon is an essential volatile oil derived from the leaves of the Cinnamomum zeylanicum tree, native to Sri Lanka and belonging to the Lauraceae family. The oil typically appears as a pale yellow to amber liquid exhibiting a medium-strength spicy aroma with woody, clove-like, and cinnamon nuances. It is characterized by complex sensory notes including aldehydic and resinous undertones, making it valuable for flavor and fragrance use. Known also under synonyms such as 'cinnamomum verum leaf oil ceylon' and 'oleum cinnamomi', this oil is extracted primarily through steam distillation. For comprehensive chemical information and classification, the oil is indexed under PubChem. Cinnamon leaf oil Ceylon’s scent profile and composition distinguish it from cinnamon bark oils, sourcing it mainly from its fresh leaf material.
Occurrence, Applicability & Potential Uses
This essential oil naturally occurs in the leaves of the Cinnamomum zeylanicum tree, commonly referred to as Ceylon cinnamon. Its applications encompass flavoring and fragrance agents where the spicy and woody aroma contributes to complex olfactory blends. The oil complements various odor profiles including clove, floral, herbal, and oriental notes, enhancing products such as perfumes and personal care items. From a flavor perspective, it can replace benzoin absolute and caraway seed components in formulations. The use of cinnamon leaf oil Ceylon complies with the FEMA (US) flavor ingredient standards, guiding maximum usage concentrations to ensure safety in consumption and topical products. It is stored under conditions to preserve its stability and shelf life, supporting broad applicability in industries requiring aromatic qualities.
Physico-Chemical Properties Summary
Cinnamon leaf oil Ceylon displays a specific gravity ranging from 1.03 to 1.05 at 25 °C, and a refractive index between 1.522 and 1.542 measured at 20 °C, indicating a dense and optically active substance. It exhibits a flash point of 88 °C (190 °F), classifying it as a combustible liquid requiring careful handling. Solubility is noted as good in paraffin oil and propylene glycol, limited in water (approximately 2150 mg/L at 25 °C), and insoluble in glycerin, influencing formulation choices. The oil maintains stability without discoloration in most media. Proper storage involves cool, dry, and light-protected conditions within tightly sealed containers, sustaining viability beyond two years. Its physicochemical properties affect its use, especially regarding volatility, miscibility, and safety in flavor and fragrance systems.
FAQ
What is cinnamon leaf oil Ceylon and how is it obtained?
Cinnamon leaf oil Ceylon is an essential oil extracted from the leaves of the Cinnamomum zeylanicum tree, native to Sri Lanka. It is obtained primarily through steam distillation, which isolates the volatile aromatic compounds. The oil is recognized for its characteristic spicy, woody, and clove-like odor profile and is a pale yellow to amber liquid. It is commonly used in flavor and fragrance applications due to these sensory properties.
Where does cinnamon leaf oil Ceylon occur naturally and what are its main uses?
This oil naturally occurs in the leaves of the Ceylon cinnamon plant growing in Sri Lanka and similar regions. Its primary uses include acting as a flavoring agent and fragrance component in consumer products such as perfumes, personal care items, and food flavorings. The oil enhances complex scent blends by adding spicy and woody notes and serves as a substitute for certain other aromatic ingredients like benzoin absolute and caraway seed in formulations. Its applications conform to standards like FEMA (US) to maintain safety.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
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Literature & References
Other Information
| FDA Substances Added to Food (formerly EAFUS): | View |
| Export Tariff Code: | 3301.29.6000 |
| Typical G.C. | |
| Wikipedia: | View |
| FAO: | BASIC PRINCIPLES OF STEAM DISTILLATION |
| FAO: | CINNAMOMUM OILS (INCLUDING CINNAMON AND CASSIA) |
General Material Information
| Preferred name | cinnamon leaf oil ceylon |
| Trivial Name | Cinnamon leaf oil Ceylon |
| Short Description | volatile oil obtained from the leaves of the ceylon cinnamon, cinnamomum zeylanicum, lauraceae |
| CAS Number | 8015-91-6 |
| Deleted CAS Number | 8006-79-9 |
| FEMA Number | 2292 |
| FDA UNII | Search |
| MDL | MFCD00130805 |
| COE Number | 133 |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 8015-96-1 ; CINNAMON LEAF, OIL (CINNAMOMUM SPP.) |
| Synonyms |
|
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 8.571 to 8.737 |
| Refractive Index | 1.522 to 1.542 @ 20 °C |
| Flash Point TCC Value | 87.78 °C TCC |
| Shelf life | 24 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| paraffin oil, cloudy | Yes |
| propylene glycol | Yes |
| water, slightly | Yes |
| water, 2150 mg/L @ 25 °C (est) | Yes |
| water | No |
| glycerin | No |
| Stability | |
| non-discoloring in most media | Unspecified |
| alkali | Unspecified |
Organoleptic Properties
| Odor Type: Spicy | |
| spicy, woody, clove, fatty, oily, rancid, cinnamon, powdery | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | 304 hour(s) at 100.00 % |
| Luebke, William tgsc, (1990) | At 10.00 % in dipropylene glycol. deep spicy woody clove fatty oily rancid cinnamon powdery |
| Flavor Type: Spicy | |
| spicy, aromatic, woody, aldehydic, resinous, oily, cinnamyl, weedy | |
| Luebke, William tgsc, (1990) | Spicy aromatic woody aldehydic resinous oily cinnamyl weedy |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Acacia , Agate , Allspice , Almond , Angel essence , Balsam , Bayberry , Benzoin absolute replacer , Bouquet , Caraway seed , Carnation , Cassia , Cherry , Christmas , Cinnamon , Citrus , Clove , Floral , Florida breeze , Forest , Greenhouse , Herbal , Hollyberry , Honeysuckle , Hovenia , Incense , Mace , Maja , Millefleurs , Musk , Narcissus , Oriental , Patchouli , Pine forest , Rose , Sandalwood , Sassafras , Spice , Spring rain , Vanilla , Windsor soap , Wisteria , Woody , Ylang ylang |
| Flavoring purposes | Benzoin absolute replacer , Caraway seed |
| Other purposes | Couronne de fleurs , Fleurs de montpellier , Huile de mille fleurs , Jicky , Jockey club , L'air du temps , Presence , Warm |
| Cosmetic purposes | Fragrance , Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 21/22 - Harmful in contact with skin and if swallowed. R 36/37/38 - Irritating to eyes, respiratory system, and skin. R 42/43 - May cause sensitization by inhalation and skin contact. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| Flammable liquids (Category 4), H227 Skin irritation (Category 2), H315 Skin sensitisation (Category 1), H317 Eye irritation (Category 2A), H319 Specific target organ toxicity - single exposure (Category 3), Respiratory system, H335 | |
| GHS Label elements, including precautionary statements | |
| Pictogram |  |
| Signal word | Warning |
| Hazard statement(s) | |
| H227 - Combustible liquid H315 - Causes skin irritation H317 - May cause an allergic skin reaction H319 - Causes serious eye irritation H335 - May cause respiratory irritation | |
| Precautionary statement(s) | |
| P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking. P261 - Avoid breathing dust/fume/gas/mist/vapours/spray. P264 - Wash skin thouroughly after handling. P271 - Use only outdoors or in a well-ventilated area. P272 - Contaminated work clothing should not be allowed out of the workplace. P280 - Wear protective gloves/protective clothing/eye protection/face protection. P302 + P352 - IF ON SKIN: wash with plenty of soap and water. P304 + P340 - IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing. P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing. P312 - Call a POISON CENTER or doctor/physician if you feel unwell. P333 + P313 - IF SKIN irritation or rash occurs: Get medical advice/attention. P337 + P313 - IF eye irritation persists: Get medical advice/attention. P362 - Take off contaminated clothing and wash before reuse. P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction. P403 + P233 - Store in a well-ventilated place. Keep container tightly closed. P403 + P235 - Store in a well-ventilated place. Keep cool. P405 - Store locked up. P501 - Dispose of contents/ container to an approved waste disposal plant. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 2650 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 749, 1975. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 > 5000 mg/kg Food and Cosmetics Toxicology. Vol. 13, Pg. 749, 1975. | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| IFRA Critical Effect: | |||
| Sensitization | |||
| IFRA fragrance material specification: | |||
| The prime allergen is Cinnamic aldehyde. The concentration of Cinnamic aldehyde in the finished cosmetic product should not exceed 0.1%. | |||
| contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only) | |||
| eugenol | Max. Found: 74.00 % and Reason: Sensitization | ||
| cinnamyl alcohol | Max. Found: | ||
| benzaldehyde | Max. Found: | ||
| benzyl benzoate | Max. Found: 3.5 % and Reason: Sensitization | ||
| cinnamaldehyde | Max. Found: 1.5 % and Reason: Sensitization | ||
| benzyl alcohol | Max. Found: 0.1 % and Reason: Sensitization | ||
| coumarin | Max. Found: 0.3 % and Reason: Sensitization | ||
| isoeugenol | Max. Found: 0.13 % and Reason: Sensitization | ||
| methyl eugenol | Max. Found: 0.01 % and Reason: Sensitization | ||
| safrole | Max. Found: 0.2 % and Reason: Carcinogenicity | ||
| Recommendation for cinnamon leaf oil ceylon usage levels up to: | |||
| 6.0000 % in the fragrance concentrate. | |||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 3 | |||
| Click here to view publication 3 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 54.00000 | |
| beverages(nonalcoholic): | - | 6.80000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 160.00000 | 520.00000 | |
| condiments / relishes: | 20.00000 | 78.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 3.40000 | |
| fruit ices: | - | 3.40000 | |
| gelatins / puddings: | - | 0.20000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 32.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | 3.00000 | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| EPI System: View |
| ClinicalTrials.gov:search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):8015-91-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| cinnamomum verum leaf oil |
| Chemidplus:0008015916 |
| RTECS:FL6340000 for cas# 8015-91-6 |