W229210

Cinnamon leaf oil

Ceylon origin, FG

• Synonym(s): Cinnamomum zeylanicum
• CAS Number: 8015-91-6
• FEMA Number: 2292
• MDL number: MFCD00130805
• UNSPSC Code: 12164502
• NACRES: NA.21
• grade: FG; Kosher
• biological source: Cinnamonum zeylanicum Blume
• food allergen: no known allergens

Properties

• biological source: Cinnamonum zeylanicum Blume
• Quality Level: 300
• grade: FG; Kosher
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 117
• optical activity: [α]20/D +0.7°, neat
• origin: Ceylon origin
• refractive index: n20/D 1.5330
• bp: 194-234 °C
• density: 1.041 g/mL at 25 °C
• application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• Organoleptic: cinnamon; clove; spicy; woody

Description

General description

Cinnamon leaf oil is mainly used as a food additive and flavoring agent in the food industry due to its distinct aroma. Eugenol and cinnamaldehyde are the key volatile constituents of this oil.

Preparation Note

Extraction method: steam distillation

Safety Information

• Pictograms: GHS07
• Signal Word: Warning
• Hazard Statements: H315,H317,H319,H335
• Precautionary Statements: P261 - P264 - P271 - P280 - P302 + P352 - P305 + P351 + P338
• Hazard Classifications: Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
• Target Organs: Respiratory system
• Storage Class Code: 10 - Combustible liquids
• WGK: WGK 3
• Flash Point(F): 188.6 °F - closed cup
• Flash Point(C): 87 °C - closed cup
• Personal Protective Equipment: dust mask type N95 (US), Eyeshields, Gloves