cinnamon bark oil CO2 extract

Cinnamon bark oil CO2 extract is a natural essential oil obtained through supercritical carbon dioxide extraction of the bark of Cinnamomum verum, commonly known as true or Ceylon cinnamon. This extract exhibits a translucent to pale amber appearance with a distinctive spicy aroma closely associated with cinnamon. It is known by synonyms such as cinnamomum verum bark oil CO2 extract and cinnamomum zeylanicum bark oil CO2 extract. The oil contains key aromatic compounds responsible for its warm and woody spicy notes, contributing sweetness and enhancing mouthfeel in flavor applications. For controlled-vocabulary reference, see PubChem. Extraction from the dried bark yields a concentrated, solvent-free oil widely used in formulation settings.

Cinnamon bark oil CO2 extract is naturally present in the bark of Cinnamomum verum, a tree native to Sri Lanka and parts of South Asia, often referred to as Ceylon cinnamon. It is utilized extensively as a flavoring agent due to its spicy cinnamon character and its ability to enhance sweetness and mouthfeel at low concentrations. Additionally, it serves as a fragrance component in perfumery, imparting warm, woody, and gourmand facets to compositions. The extract also functions as a substitute for several related aroma materials such as cardamom and clove in both flavor and odor contexts. Its usage is governed by standards including FEMA (US), where it is recognized under FEMA number 2291 for flavor applications. The extract’s versatility spans baked goods, confectionery, beverages, and personal care products.

Cinnamon bark oil CO2 extract is soluble in alcohol but demonstrates insolubility in water, indicating its lipophilic nature typical of essential oils. This solubility profile supports its use in alcohol-based flavor formulations and perfumes. Physically, the oil is a liquid with a warm, spicy aroma primarily due to its significant cinnamaldehyde content alongside other aromatic compounds like eugenol and coumarin in trace amounts. These chemical constituents influence sensory properties as well as formulation stability and compatibility. The oil’s volatility and chemical profile require careful handling to prevent sensitization, necessitating controlled usage levels especially in fragrance concentrates. The extraction by CO2 technique ensures minimal degradation of heat-sensitive components, preserving the integrity of the aroma profile.

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	1302.19.0000
Typical G.C.
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION
FAO:	CINNAMOMUM OILS (INCLUDING CINNAMON AND CASSIA)

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 4980 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD LUNGS, THORAX, OR RESPIRATION: RESPIRATORY STIMULATION BEHAVIORAL: ATAXIA Yakugaku Zasshi. Journal of Pharmacy. Vol. 92, Pg. 135, 1972.
Dermal Toxicity:
Not determined
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
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
geraniol	Max. Found:
benzaldehyde	Max. Found:
benzyl benzoate	Max. Found:
cinnamaldehyde	Max. Found:
eugenol	Max. Found:
coumarin	Max. Found: 0.6 % and Reason: Sensitization
Recommendation for cinnamon bark oil CO2 extract usage levels up to:
	0.8000 % 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:		-	110.00000
beverages(nonalcoholic):		-	5.50000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	620.00000
condiments / relishes:		-	25.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	18.00000
fruit ices:		-	18.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	80.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	50.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

ClinicalTrials.gov:search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

cinnamomum verum bark oil CO2 extract

Chemidplus:0084649989