Cassia oil

Chemical properties

Extracted by steam distillation of leaves from Cinnamomum zeylanicum Nees. Light to dark brown liquid; spicy cinnamon, clove odor, and taste. Sol in fixed oils, propylene glycol, mineral oil; insol in glycerin.

Chemical properties

Cinnamon bark oil (Sri Lanka) is obtained by steam distillation of the dried bark of the cinnamon tree. The oil is produced in Sri Lanka in a quantity of ～10 t/yr. It is a yellow liquid with the odor and burned, spicy taste of cinnamon. The main constituent is cinnamaldehyde.
d²⁵₂₅ 1.010–1.030; n²⁰_D 1.5730–1.5910; α²⁰_D ?2 ° to 0 °; aldehyde content (calculated as cinnamaldehyde): 55–78%; solubility: 1 vol in at least 3 vol of 70% ethanol.
The oil is used predominantly in flavor compositions.

The Uses of Cassia oil

Food additive.

The Uses of Cassia oil

Cinnamon Bark Oil is used in contributions to chemistry of lignification.

Definition

Extractives and their physically modified derivatives. Cinnamomum zeylanicum, Lauraceae.

Hazard

Moderately toxic by ingestion. Low toxicity by skin contact.

Safety Profile

Moderately toxic by ingestion. Low toxicity by skin contact. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes.