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About This Item
性状检查:
cinnamon; clove; spicy; woody
等级:
FG
Kosher
Kosher
生物来源:
Cinnamonum zeylanicum Blume
食品过敏原:
no known allergens
推荐产品
生物来源
Cinnamonum zeylanicum Blume
质量水平
等级
FG
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
旋光性
[α]20/D +0.7°, neat
来源
Ceylon origin
折射率
n20/D 1.5330
沸点
194-234 °C
密度
1.041 g/mL at 25 °C
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
cinnamon; clove; spicy; woody
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一般描述
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.
制备说明
提取方法：蒸馏
警示用语：
Warning
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
靶器官
Respiratory system
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
188.6 °F - closed cup
闪点(°C)
87 °C - closed cup
个人防护装备
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
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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