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Safety Information

W229210

Sigma-Aldrich

Cinnamon leaf oil

Ceylon origin, FG

Synonym(s):

Cinnamomum zeylanicum

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About This Item

CAS Number:
8015-91-6
FEMA Number:
2292
MDL number:
MFCD00130805
UNSPSC Code:
12164502
NACRES:
NA.21

biological source

Cinnamonum zeylanicum Blume

Quality Level

400

grade

FG
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

optical activity

[α]20/D +0.7°, neat

origin

Ceylon origin

refractive index

n20/D 1.5330

bp

194-234 °C

density

1.041 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

cinnamon; clove; spicy; woody

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General description

Cinnamon leaf oil is mainly used as a food additive and flavoring agent in the food industry due to its distinct aroma. Eugenol and cinnamaldehyde are the key volatile constituents of this oil.

Preparation Note

Extraction method: steam distillation

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H317,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 3

Flash Point(F)

188.6 °F

Flash Point(C)

87 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

新产品

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Ojagh SM, et al
Food Chemistry, 120(1), 193-198 (2010)
Historical overview of the cinnamon industry
Wijesekera RO
Critical Reviews in Food Science and Nutrition, 10(1), 1-30 (1977)
Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana
Ranasinghe L, et al
Letters in Applied Microbiology, 35(3), 208-211 (2002)

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