FlavScents AInsights Entry: Cassia Bark Oil CO2 Extract (CAS: 8007-80-5)

1. Identity & Chemical Information

Cassia bark oil CO2 extract is a natural complex material derived from the bark of Cinnamomum cassia. It is not a single chemical compound but a mixture of various constituents. The CAS number for this extract is 8007-80-5. It does not have a specific FEMA number as it is a complex mixture. Other identifiers include its use in IFRA standards and its recognition in various flavor and fragrance regulatory frameworks. The composition of cassia bark oil CO2 extract can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cassia bark oil CO2 extract is characterized by its warm, spicy, and sweet aroma, reminiscent of cinnamon. It has a strong, diffusive odor with a high intensity that can dominate a blend if not used judiciously. The flavor profile is similarly spicy and sweet, often used to impart a cinnamon-like taste in food products. The sensory role of cassia bark oil CO2 extract is typically as an impact note, providing a distinct and recognizable cinnamon character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cassia bark oil CO2 extract is naturally sourced from the bark of the Cinnamomum cassia tree, which is native to China and other parts of Southeast Asia. The oil is obtained through supercritical CO2 extraction, a method that preserves the delicate aromatic compounds better than steam distillation. This extract is considered a natural flavor and fragrance material, aligning with consumer preferences for natural ingredients.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor applications, cassia bark oil CO2 extract is used in a variety of categories, including baked goods, confectionery, and beverages. It serves as a primary flavoring agent, providing a cinnamon-like taste. Typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the matrix of the product. The extract is relatively stable under heat but can be sensitive to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cassia bark oil CO2 extract is used in fragrance formulations across various product types, including perfumes, soaps, and candles. It is often employed in oriental and spicy fragrance families, serving as an impact note or a modifier to add warmth and depth. The typical concentration in fragrance products ranges from 0.1% to 1%, depending on the desired olfactory impact. It contributes primarily to the middle note of a fragrance composition due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

The key constituents of cassia bark oil CO2 extract include cinnamaldehyde, eugenol, and coumarin. Cinnamaldehyde is the primary component, responsible for the characteristic cinnamon aroma. Eugenol adds a clove-like nuance, while coumarin contributes a sweet, vanilla-like note. The composition can vary based on factors such as geographic origin and extraction method.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

In the United States, cassia bark oil CO2 extract is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The UK follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in flavors and fragrances. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR recognize its use with certain restrictions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cassia bark oil CO2 extract is considered safe within the typical use levels in food, with an acceptable daily intake (ADI) established by regulatory bodies. Dermal exposure in fragrance applications is subject to IFRA standards, which limit its concentration to prevent irritation and sensitization. Inhalation exposure is generally low risk due to its moderate volatility, but occupational safety measures should be observed during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cassia bark oil CO2 extract is valued for its potent cinnamon aroma and flavor, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spicy and sweet notes but can easily overpower a blend if not balanced correctly. Formulators should be cautious of its oxidation sensitivity and consider using antioxidants to preserve its quality. It is often under-used in complex fragrance compositions where its full potential can be realized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cassia bark oil CO2 extract is well-established, particularly regarding its sensory characteristics and regulatory status. However, there are industry-typical practices that may not be fully documented, such as specific formulation techniques. Some data gaps exist in the detailed toxicological profiles, particularly for long-term exposure scenarios.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-03 00:28:21 GMT (p2)