FlavScents AInsights Entry: Cinnamon Bark Oil (CAS: 8015-91-6)

1. Identity & Chemical Information

Cinnamon bark oil, a natural complex material, is derived from the bark of Cinnamomum species, primarily Cinnamomum verum and Cinnamomum cassia. It is not a single compound but a mixture of various constituents. The CAS number for cinnamon bark oil is 8015-91-6. It is recognized by FEMA with the number 2291. Other identifiers include its FL number 2266 and its inclusion in the IFRA standards for fragrance use. As a complex natural material, it does not have a single molecular formula or molecular weight. The composition of cinnamon bark oil can vary significantly depending on the source, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamon bark oil is characterized by its warm, spicy, and sweet aroma, often described as woody and slightly balsamic. It is a potent impact note in both flavor and fragrance applications, providing a distinctive cinnamon character. The intensity of its odor is strong, with a high diffusion rate, making it a prominent top note in formulations. While specific taste and odor thresholds are not universally documented, cinnamon bark oil is known for its ability to impart a strong flavor even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamon bark oil is naturally sourced from the bark of Cinnamomum trees, primarily grown in Sri Lanka, India, and China. The oil is extracted through steam distillation of the bark. Its formation involves the enzymatic degradation of cinnamaldehyde, the primary constituent, during the distillation process. Cinnamon bark oil qualifies for "natural flavor" or "natural fragrance" designations due to its direct derivation from plant material without synthetic modification.

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

4. Use in Flavors

Cinnamon bark oil is widely used in flavor applications, particularly in bakery products, confectionery, and beverages. It serves as a primary flavoring agent, providing a warm and spicy note. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in specific applications like chewing gum. The oil is relatively stable under heat but can oxidize over time, which may alter its flavor profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, cinnamon bark oil is used across various fragrance families, including oriental and spicy compositions. It acts as a modifier and impact note, contributing warmth and depth. Typical concentration ranges in perfumes are from 0.1% to 1%, depending on the desired intensity. The oil is volatile, contributing primarily to the top and middle notes of a fragrance composition.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cinnamon bark oil's key constituents include cinnamaldehyde, eugenol, and linalool. Cinnamaldehyde is the primary component, responsible for the characteristic cinnamon aroma. Eugenol adds a clove-like note, while linalool contributes floral undertones. The composition can vary based on the origin and processing of the oil.

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

6. Regulatory Status (Regional Overview)

In the United States, cinnamon bark oil 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, regulations vary, with Japan and China having specific guidelines for natural flavorings. In Latin America, countries like Brazil follow MERCOSUR standards, which align closely with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cinnamon bark oil's safety profile varies with exposure routes. Orally, it is considered safe within established ADI levels, though specific values are not always reported. Dermal exposure can cause irritation or sensitization, necessitating adherence to IFRA guidelines. Inhalation exposure is generally low risk, but occupational safety measures should be observed due to its volatility. The risk profiles differ slightly between food and fragrance applications, with dermal exposure being more critical in fragrances.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cinnamon bark oil is valued for its strong, recognizable aroma and flavor. It synergizes well with other spices and sweet notes, enhancing complexity in formulations. Common pitfalls include overuse, leading to overpowering or harsh notes. It is often underused in subtle applications where a hint of spice is desired. Formulators should consider its volatility and potential for oxidation when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamon bark oil is well-established, with extensive documentation in flavor and fragrance literature. Industry practices are generally consistent, though some variability exists due to natural composition differences. Regulatory ambiguities are minimal, with most regions providing clear guidelines for use.

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
• If complex natural material: includes section 5a

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 2026-04-01 10:24:28 GMT (p2)