We have found 46590 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

cassia flavor

Cassia flavor is a spicy and sweet aromatic aldehydic compound with honey, woody, and resinous characteristics used in various flavored products.

General Material Description

Cassia flavor is characterized as a flavoring compound known for its spicy, sweet, and aromatic aldehydic notes that combine honeyed, cinnamyl, woody, and resinous facets. It is widely used in the flavor industry to impart a warm, complex aroma reminiscent of cassia bark. The compound is a member of the class of aromatic aldehydes and can be linked to its chemical data via the PubChem database. Typically sourced from cassia bark (a type of cinnamomum), this flavoring agent finds application across a broad range of flavored products. Cassia flavor plays a significant role in sensory enhancement within food and beverage formulations that call for spicy and sweet aromatic profiles.

Occurrence, Applicability & Potential Uses

Cassia flavor naturally occurs in the bark of the cassia tree, closely related botanically to cinnamon. It is primarily applied in a variety of flavored products, including baked goods, confectionery, beverages, and savory items, to introduce spicy and sweet aromatic qualities. The compound contributes characteristic aldehydic notes along with woody and resinous accents. Its use and safety have been evaluated under standards such as FEMA (US), ensuring suitability within regulated flavoring levels. However, it is important to note that it is not intended for fragrance applications. The broad applicability in flavor formulations makes cassia flavor a valuable component for imparting complex sensory nuances.

Physico-Chemical Properties Summary

The physico-chemical nature of cassia flavor includes aromatic aldehydic structures that influence its volatility and interaction within flavor systems. Its spicy and sweet notes derive from molecular components such as cinnamyl aldehyde, contributing to a warm and penetrating aroma. These properties affect its solubility, stability, and release in various food matrices, enabling effective formulation in flavors requiring persistent and noticeable cassia-like characteristics. The woody and resinous aspects provide additional depth to its sensory impact. The compound's lack of classified hazards simplifies handling and incorporation under controlled usage levels, promoting safe application in product development.

FAQ

What is cassia flavor and what sensory characteristics does it have?
Cassia flavor is a flavoring compound recognized for its spicy, sweet, and aromatic aldehydic properties with honey, cinnamyl, woody, and resinous notes. It imparts a warm, complex aroma similar to cassia bark, commonly used to enhance the sensory profile in a wide range of flavored products.
How is cassia flavor typically used and where is it sourced from?
Cassia flavor is mainly derived from the bark of the cassia tree and finds application in flavored products such as baked goods, beverages, and confectionery. It is used to introduce spicy and sweet aromatic characteristics. Standards like FEMA (US) guide its safe inclusion levels, but usage excludes fragrance purposes.
What safety and regulatory considerations apply to cassia flavor?
Cassia flavor has no classified hazards according to current OSHA (US) regulations and lacks specific hazard or precautionary statements. Usage recommendations restrict this flavor to flavored products and exclude fragrance applications. No additional safety references or toxicological data are currently documented, indicating a low risk profile under standard flavoring levels.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

None found
Publications by PubMed
Oryeongsan suppressed high glucose-induced mesangial fibrosis.
Anti-inflammatory effect of cinnamaldehyde in Helicobacter pylori induced gastric inflammation.
Effect of a Vietnamese Cinnamomum cassia essential oil and its major component trans-cinnamaldehyde on the cell viability, membrane integrity, membrane fluidity, and proton motive force of Listeria innocua.
Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS.
Comparison on the fatty acid profiles of liver, subcutaneous fat and muscle from feedlot steers finished on diets supplemented with or without cinnamaldehyde or monensin.
[Oral health care by utilizing food function].
Cinnamaldehyde/chemotherapeutic agents interaction and drug-metabolizing genes in colorectal cancer.
Cinnamomum cassia essential oil inhibits α-MSH-induced melanin production and oxidative stress in murine B16 melanoma cells.
Identification of compounds from the water soluble extract of Cinnamomum cassia barks and their inhibitory effects against high-glucose-induced mesangial cells.
Protective effects of cinnamic acid and cinnamic aldehyde on isoproterenol-induced acute myocardial ischemia in rats.
Repellency of cassia bark, eucalyptus, and star anise oils and their major constituents to Leptotrombidium pallidum (Acari: Trombiculidae).
Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States.
In vitro and in vivo antimicrobial efficacy of essential oils and individual compounds against Phytophthora parasitica var. nicotianae.
The effect of cinnamaldehyde on the growth and the morphology of Candida albicans.
Ingestion of cinnamaldehyde, a TRPA1 agonist, reduces visceral fats in mice fed a high-fat and high-sucrose diet.
Efficacy of trans-cinnamaldehyde against Psoroptes cuniculi in vitro.
Therapeutic effects of cinnamaldehyde and potentiation of its efficacy in combination with methylcellulose on murine oral candidiasis.
Evaluation of certain food additive and contaminants.
Nutritional supplements and their effect on glucose control.
2'-Hydroxycinnamaldehyde targets low-density lipoprotein receptor-related protein-1 to inhibit lipopolysaccharide-induced microglial activation.
Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from indonesia.
The cinnamon-derived dietary factor cinnamic aldehyde activates the Nrf2-dependent antioxidant response in human epithelial colon cells.
Pressurized liquid extraction and GC-MS analysis for simultaneous determination of seven components in Cinnamomum cassia and the effect of sample preparation.
Elucidation of mechanism of action of Cassia auriculata leaf extract for its antidiabetic activity in streptozotocin-induced diabetic rats.
Aqueous cinnamon extract (ACE-c) from the bark of Cinnamomum cassia causes apoptosis in human cervical cancer cell line (SiHa) through loss of mitochondrial membrane potential.
Selective stimulation by cinnamaldehyde of progesterone secretion in human adrenal cells.
Cinnamaldehyde up-regulates the mRNA expression level of TRPV1 receptor potential ion channel protein and its function in primary rat DRG neurons in vitro.
Therapeutic effects on murine oral candidiasis by oral administration of cassia (Cinnamomum cassia) preparation.
Toxicology and risk assessment of coumarin: focus on human data.
Inhibitory effects of Geijigajakyak-Tang on trinitrobenzene sulfonic acid-induced colitis.
Coumarin and cinnamaldehyde in cinnamon marketed in Italy: a natural chemical hazard?
Short communication: assessment of the potential of cinnamaldehyde, condensed tannins, and saponins to modify milk fatty acid composition of dairy cows.
Cinnamic acid, from the bark of Cinnamomum cassia, regulates glucose transport via activation of GLUT4 on L6 myotubes in a phosphatidylinositol 3-kinase-independent manner.
Toxicity of cassia and cinnamon oil compounds and cinnamaldehyde-related compounds to Sitophilus oryzae (Coleoptera: Curculionidae).
[Analysis on the chemical compositions of the volatile oil from ultramicro-powder and common grinding powder of Cinnamomum cassia].
Cinnamaldehyde inhibits the tumor necrosis factor-alpha-induced expression of cell adhesion molecules in endothelial cells by suppressing NF-kappaB activation: effects upon IkappaB and Nrf2.
[Chemical constituents from the leaves of Cassia angustifolia].
Dechlorophyllation by electrocoagulation.
Different structural behaviors evidenced in thaumatin-like proteins: a spectroscopic study.
2-hydroxycinnamaldehyde inhibits SW620 colon cancer cell growth through AP-1 inactivation.
Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume.
Delayed occurrence of H-ras12V-induced hepatocellular carcinoma with long-term treatment with cinnamaldehydes.
Potentiation of antifungal activity of amphotericin B by essential oil from Cinnamomum cassia.
Investigation on the phenolics of some spices having pharmacotherapeuthic properties.
Authentication and quantitative analysis on the chemical profile of cassia bark (cortex cinnamomi) by high-pressure liquid chromatography.
Inhibitory effect of 2'-hydroxycinnamaldehyde on nitric oxide production through inhibition of NF-kappa B activation in RAW 264.7 cells.
Cinnamaldehyde and 2-methoxycinnamaldehyde as NF-kappaB inhibitors from Cinnamomum cassia.
Cassia grandis Linn. f. seed galactomannan: structural and crystallographical studies.
Cinnamaldehyde induces apoptosis by ROS-mediated mitochondrial permeability transition in human promyelocytic leukemia HL-60 cells.
Suppression effect of Cinnamomum cassia bark-derived component on nitric oxide synthase.
Constituents of the essential oil of the Cinnamomum cassia stem bark and the biological properties.
Inhibition of benzo[a]pyrene- and cyclophoshamide-induced mutagenicity by Cinnamomum cassia.
Inhibition of human tumor growth by 2'-hydroxy- and 2'-benzoyloxycinnamaldehydes.
Occupational allergic contact dermatitis from cassia (Chinese cinnamon) as a flavouring agent in coffee.
Synthesis and in vitro cytotoxicity of cinnamaldehydes to human solid tumor cells.
[Evaluation of traditional medicine: effects of Cajanus cajan L. and of Cassia fistula L. on carbohydrate metabolism in mice].
[Thin-layer chromatographic identifications of Cinnamomum cassia in four Chinese drug preparations such as tan yin pills and others].
Genotoxicity of safrole-related chemicals in microbial test systems.
[Isolation and structural definition of a new sennoside from Cassia senna L. (author's transl)].
Immediate reactions to balsam of Peru, cassia oil and ethyl vanillin.
Allergic contact dermatitis and stomatitis caused by a cinnamic aldehyde-flavored toothpaste.
Cheilitis caused by cinnamon (Cassia) oil in tooth paste.
Chemical microscopy of essential oils; cassia and cinnamon oils.

Other Information

Export Tariff Code:3302.10.0000
Wikipedia:View

General Material Information

Trivial Name cassia flavor

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Spicy
cassia, spicy, sweet, aromatic, aldehydic, honey, cinnamyl, woody, resinous
General comment Cassia spicy sweet aromatic aldehydic honey cinnamyl woody resinous

Potential Uses

Applications
Odor purposes Cassia

Safety Information

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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for cassia flavor usage levels up to:
not for fragrance use.

Safety references

None found