Prodotti chimici ed alimentari per l'industria
ESSENTIAL OIL OF CINNAMON
Pimpinella Anisum L.
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Although known for thousands of years in the areas of origin for its healing properties, it began to be used in the West only from 1500.
Evergreen tree that exceeds 10-15 meters in height with a dark and smooth bark, opposite elongated leaves with a short, rather leathery petiole. The flowers are small, of a color between white and straw yellow and collect to form terminal inflorescences. Originally from Ceylon, Cinnamon is widely cultivated in all tropical climate regions of Asia.
Cinnamon essential oil is obtained both from the leaves and from the bark of young branches with the method of steam distillation and a yellow liquid is obtained that gives off a spicy fragrance.

CAS Number: 8015-91-6 (leaf)
Flash Point Celsius: 88
FDA: 182.20
IFRA Id: 173
EINECS: 283-479-0
FEMA: 2292
Harmonized System Class: 3301.29
Botanical Latin: Cinnamomum spp.
IFRA Reference: Restricted
CoE: 133

CAS Number: 84649-98-9 (bark)
EINECS: 283-479-0
FEMA: 2291

olfactory note: sweet, spicy, cinnamon note;

taste note: sweet, aromatic, cinnamon, woody, slightly fruity;

Main constituent:
(E) -cinnamaldehyde: 70-85%
cinnamyl acetate: 2-7%
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