FlavScents AInsights Entry for Cinnamon Leaf Oil Ceylon (CAS: 8015-91-6)

1. Identity & Chemical Information

Cinnamon leaf oil Ceylon is a natural complex material derived from the leaves of the Cinnamomum verum tree, commonly known as Ceylon cinnamon. It is not a single compound but a mixture of various constituents. The CAS number for cinnamon leaf oil Ceylon is 8015-91-6. 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 regulatory frameworks. The composition of cinnamon leaf oil can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cinnamon leaf oil Ceylon is characterized by a warm, spicy, and slightly woody aroma with a hint of clove-like notes. The intensity of its odor is moderate to strong, making it a prominent impact note in formulations. It is often used to impart a spicy warmth and depth to both flavors and fragrances. The taste and odor thresholds are not well-documented, but its sensory role is typically as an impact note or a modifier to enhance the complexity of a blend.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cinnamon or Ceylon cinnamon (Cinnamomum verum) is native to Sri Lanka and southern parts of India. The oil is extracted from the leaves through steam distillation. The formation of its characteristic aroma compounds involves enzymatic processes within the plant. Cinnamon leaf oil is considered a natural flavor and fragrance material, aligning with consumer preferences for natural products.

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

4. Use in Flavors

Cinnamon or Ceylon cinnamon leaf oil is used in various flavor categories, including bakery, confectionery, and beverages. It serves as a functional component to provide warmth and spiciness. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations used in more robust applications. The oil is relatively stable under heat but can be susceptible to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, cinnamon leaf oil Ceylon is used across multiple fragrance families, including oriental and spicy compositions. It acts as a modifier or impact note, providing warmth and depth. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity. The oil contributes primarily to the middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cinnamon leaf oil Ceylon typically contains eugenol as a major constituent, along with other compounds like cinnamaldehyde, linalool, and benzyl benzoate. The exact composition can vary based on factors such as geographic origin and processing methods. These constituents contribute to the oil's characteristic aroma and functional properties.

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

6. Regulatory Status (Regional Overview)

In the United States, cinnamon leaf oil Ceylon 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 United Kingdom 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 and MERCOSUR members have their own regulatory frameworks, often aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, cinnamon leaf oil Ceylon is considered safe within the typical use levels in food. The acceptable daily intake (ADI) is not explicitly defined, but it is used within industry-typical levels. Dermal exposure in fragrances may pose risks of irritation or sensitization, particularly due to eugenol content, which is addressed in IFRA standards. Inhalation exposure is generally low risk, but occupational exposure should be managed to prevent sensitization.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ceylon cinnamon leaf oil is valued for its warm, spicy aroma, which can enhance both flavors and fragrances. It synergizes well with other spice and citrus notes. Formulators should be cautious of its potential to overpower blends and consider its oxidation sensitivity. It is often underused in subtle applications where its impact can be finely tuned.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cinnamon leaf oil Ceylon is well-established, particularly regarding its sensory profile and regulatory status. However, there are gaps in specific toxicological thresholds and regional regulatory nuances. Industry practices often guide its use in the absence of detailed documentation.

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 2026-04-01 08:51:12 GMT (p2)