Cinnamon oil CAS 8007-80-5, a traditional Chinese medicine name. Produce the “Supplement to the Compendium of Materia Medica”. It is the essential oil obtained by steam distillation of the bark or branches and leaves of cinnamon. The oil yield from bark is 1% to 2%. The oil yield of fresh branches and leaves ranges from 0.3% to 0.4%. It is one of the famous essential oils exported earlier in China. A clear liquid in yellow or yellow brown Chemicalbook color, with a strong odor of cinnamon and a sweet and spicy taste. Exposed to the air or stored for a long time, its color gradually darkens and its quality gradually thickens. Slightly soluble in water, soluble in the same volume of alcohol and glacial acetic acid. Sexual fever. Merit is the same as cinnamon. Internal medication: Rinse with boiling water for 0.2-1 minutes. External use: Rubbing.

Chinese name: Cinnamon oil

Chinese synonym: cinnamon oil; Cinnamon oil; Cinnamomum cassia leaf oil; Shanbian Bean Oil; Condensed light yellow 6G; Yugui oil; C. I. Condensed sulfur yellow 3; Cassia twig oil

English name: Cinnamonoil

Synonyms in English: oilof chinesecinnamon; Oil of cinnamon; OilofiChemicalbooknnamon, ceylon; Oils, Cassia; Oils, cinnamon; Oils, cinnamonzeylanicum; CASSIAOIL (CHINESECINNAMONOIL); CASSIAOIL, NATURALREDISTILLED

CAS number: 8007-80-5

Physical and chemical properties

Cinnamon oil, also known as cinnamon oil. Light yellow oily liquid. It has a fragrance. Relative density 1.014-1.040. The refractive index ranges from 1.569 to 1.584. Optical rotation 0 °~-2 °. The main component is cinnamaldehyde, with a content of about 60% to 75%. And it contains about 4% to 15% of eugenol. Soluble in ether and chloroform. The color gradually darkens in the air. Used as an aroma enhancer in beverages and food, as well as in synthetic medicine. It is obtained by steam distillation from the skin of Sri Lankan Chemicalbook cinnamon. It mainly contains cinnamaldehyde (up to 80%), as well as eugenol, benzaldehyde, p-isopropyltoluene, linalool, methylpentyl ketone, nonanal, phenylpropanal, cumin aldehyde, salicylaldehyde, methylsalicylaldehyde, camphor, methylcoumarin α- and β- Pinene, limonene β- Water celery, etc. Mainly produced in Sri Lanka, Madagascar, the Seychelles, and southern India, with Sri Lanka producing the best oil.

Application

Cinnamon oil is a type of spice that is commonly used in meat cooking as an aroma enhancing seasoning. It is also used for pickling, soaking in wine, baking foods such as bread, cakes, and pastries, or for extracting essential oils. It can be widely used as a flavor enhancer for beverages and food, and also used to prepare cosmetics essence and soap essence.

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