Properties: It is a volatile oil, a yellow to reddish brown clear liquid
Fragrance: Has the pungent, warm and sweet aroma unique to Chinese cinnamon
Characteristics: When placed for time or exposed to the air, cinnamon oil will gradually oxidize into a dark brown viscous liquid. There is sweetness first, then spicy.
Dissolution: soluble in ethanol and glacial acetic acid, insoluble in glycerin and mineral oil.
Main ingredients: Cinnamaldehyde (98.2%), followed by α-phellandrene, 1,8-cineole, p-cymene, camphor, linalool, β-caryophyllene, α-ylangene, α -Terpineol, geraniol, methyl cinnamate, ethyl cinnamate, eugenol, cinnamyl alcohol, etc.
Preparation: The fresh branches, stalks and bark of the Lauraceae plant Chinese cinnamon are used as raw materials, and the oil is extracted by steam distillation and refined by fumigation. Since the relative density of the inner cinnamon oil is greater than 1, the oil sinks to the bottom of the water when the distillate is separated from the oil and water. It is difficult to separate the oil and water, and it is easy to produce a milky white liquid. Therefore, demulsification technology must be used to increase the oil yield.
Uses: It can be used to formulate flavors for tobacco, beverages, wine and toothpaste. It can also be used in some soaps and fragrances. Cinnamaldehyde can be isolated from the oil, and further synthesized cinnamyl alcohol and cinnamate.