FlavScents AInsights Entry: Cassia Bark Oil China (CAS: 8007-80-5)

1. Identity & Chemical Information

Cassia bark oil, also known as Chinese cinnamon oil, is a natural complex material derived from the bark of the Cinnamomum cassia tree. It is not a single chemical compound but a mixture of various constituents. The CAS number for cassia bark oil is 8007-80-5. While it does not have a specific FEMA number due to its complex nature, it is recognized in various flavor and fragrance applications. Other identifiers include its FL number and CoE number, which are used in regulatory contexts. The oil is characterized by its rich, warm, and spicy aroma, which is primarily due to its major constituent, cinnamaldehyde.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cassia bark oil is renowned for its intense, warm, and spicy aroma, reminiscent of cinnamon but with a more robust and slightly sweet undertone. It is often described as having a strong, diffusive scent that can dominate a blend if not used judiciously. The oil's flavor profile is similarly spicy and sweet, making it a popular choice in flavor applications that require a cinnamon-like note. The sensory role of cassia bark oil is typically as an impact note, providing a distinct and recognizable character to both flavor and fragrance formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cassia bark oil is naturally sourced from the bark of the Cinnamomum cassia tree, which is native to China and other parts of Southeast Asia. The oil is obtained through steam distillation of the bark, a process that captures the volatile aromatic compounds. As a natural product, cassia bark oil is often used in formulations labeled as "natural flavor" or "natural fragrance," depending on the regulatory definitions in different regions.

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

4. Use in Flavors

In flavor applications, cassia bark oil is used to impart a warm, spicy, and sweet cinnamon-like flavor. It is commonly used in baked goods, confectionery, and beverages. The typical use levels in finished food products range from 10 to 100 ppm, depending on the desired intensity and the specific application. Cassia bark oil is generally stable under heat and acidic conditions, making it suitable for a wide range of food products. However, formulators should be cautious of its strong flavor, which can easily overpower other ingredients if not balanced properly.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Cassia bark oil is a valuable component in the fragrance industry, particularly in oriental and spicy fragrance families. It is used to add warmth and depth to perfumes, soaps, and other personal care products. The oil typically functions as a middle note, providing a lasting spicy character that complements other fragrance components. Its volatility is moderate, allowing it to blend well with both top and base notes. Typical concentration ranges in fragrance formulations vary, but it is often used at levels of 0.1% to 1% depending on the desired effect.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Cassia bark oil is primarily composed of cinnamaldehyde, which can constitute up to 85% of the oil. Other significant constituents include eugenol, coumarin, and cinnamyl acetate. The composition of the oil can vary significantly based on factors such as the geographical origin of the bark, the time of harvest, and the distillation process used.

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

6. Regulatory Status (Regional Overview)

In the United States, cassia bark oil is generally recognized as safe (GRAS) for use in food by the FDA and 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, particularly in China and Japan, cassia bark oil is widely used in traditional foods and is subject to local food safety standards. In Latin America, countries like Brazil recognize its use in both food and fragrance applications, though specific regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Cassia bark oil is generally considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not clearly defined, but it is used within industry-typical levels that ensure safety. Dermal exposure considerations include potential irritation and sensitization, particularly due to the high cinnamaldehyde content, which is addressed in IFRA standards. Inhalation exposure is generally low risk in typical fragrance applications, but occupational exposure should be managed to prevent respiratory irritation.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cassia bark oil is valued for its strong, warm, and spicy character, making it a versatile ingredient in both flavor and fragrance formulations. It synergizes well with other spice and citrus notes, enhancing the overall complexity of a blend. Formulators should be mindful of its potency, as it can easily dominate a formulation if not balanced with other ingredients. It is often under-used in subtle applications where a hint of spice is desired, and over-used in formulations aiming for a bold cinnamon profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cassia bark oil is well-established, particularly regarding its sensory profile and key constituents. Industry practices are well-documented, though specific use levels can vary based on regional preferences and regulatory guidelines. Some data gaps exist in the precise quantification of minor constituents and their impact on safety and sensory characteristics.

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 2026-02-13 09:16:23 GMT (p2)