W229210

Cinnamon leaf oil

Ceylon origin, FG

• Synonym(s): Cinnamomum zeylanicum
• CAS Number: 8015-91-6
• FEMA Number: 2292
• MDL number: MFCD00130805
• UNSPSC Code: 12164502
• NACRES: NA.21
• Organoleptic: cinnamon; clove; spicy; woody
• Grade: FG; Kosher
• Biological source: Cinnamonum zeylanicum Blume
• Food allergen: no known allergens

Properties

• biological source: Cinnamonum zeylanicum Blume
• 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

Description

General description

Cinnamon leaf oil is mainly used as a food additive and flavoring agent in the food industry due to its distinct aroma.[1] Eugenol and cinnamaldehyde are the key volatile constituents of this oil.[2][3]

Preparation Note

Extraction method: steam distillation

Safety Information

• pictograms: GHS07
• signalword: Warning
• hcodes: H315,H317,H319,H335
• pcodes: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• Hazard Classifications: Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
• target_organs: Respiratory system
• Storage Class: 10 - Combustible liquids
• wgk_germany: WGK 3
• flash_point_f: 188.6 °F - closed cup
• flash_point_c: 87 °C - closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter