Country of Origin
Color & Odor
|:||pale yellow to yellow clear liquid with spicy odor|
|:||Soluble in alcohol, insoluble in water|
|:||.88106 to 0.94497 @25º C|
|:||(-0.5°) - (-1°)|
|:||1.565 - 1.580 @25º C|
Storage & Handling
|:||Store in tightly sealed, preferably full container. Protect from heat and light.|
|:||Ambient 10°C - 32°C|
|:||Supercritical CO2 Extraction|
DESCRIPTION:Cinnamon is a small evergreen tree that belongs to the family of Lauraceae. The spice is obtained from the tree's bark and the oil is extracted using the CO2 extraction method.
CONSTITUENTS:The main chemical components of the essential oil, obtained from the leaves, are eugenol, eugenol acetate, cinnamic aldehyde and benzyl benzoate.
AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:A middle note with a medium aroma, has a fresh Characteristic cinnamon odor.
BLENDS WITH:It mix well with benzoin, cloves, coriander, cardamom, frankincense, ginger, grapefruit, lavender, rosemary and thyme.
COMMON NAMES:Zeylanicum, Cassia and Cinnamomum Burmannii
USES:The cinnamon is used as spice and finds usage in various food and cosmetics preparations such as chocolates, creams, lotions and soaps.