FlavScents AInsights Entry: Cinnamon Leaf Oil (CAS: 8015-91-6)
1. Identity & Chemical Information
Cinnamon leaf oil is a natural complex material derived from the leaves of the Cinnamomum verum tree. It is classified under CAS number 8015-91-6. This essential oil is not a single compound but a mixture of various constituents, primarily eugenol, which contributes significantly to its characteristic aroma and flavor. Other identifiers include its FEMA number 2291 and its IFRA reference, which guides its use in fragrance formulations. The composition of cinnamon leaf oil can vary significantly depending on the geographical origin, harvest time, and processing methods.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Cinnamon leaf oil is known for its warm, spicy, and clove-like aroma, primarily due to its high eugenol content. The oil exhibits a strong, penetrating odor with a sweet, woody undertone. It is often used as an impact note in both flavor and fragrance applications, providing a distinctive spicy character. The odor threshold for eugenol, a major component, is relatively low, making it a potent sensory agent even at minimal concentrations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Cinnamon leaf oil is naturally sourced from the leaves of the Cinnamomum verum tree, commonly found in Sri Lanka and India. The oil is typically extracted through steam distillation. Its designation as a "natural flavor" or "natural fragrance" is supported by its direct derivation from plant material without synthetic modification. The formation of its key constituents, such as eugenol, occurs naturally within the plant as part of its secondary metabolite profile.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, cinnamon leaf oil is used across various categories, including bakery, confectionery, and beverages, to impart a warm, spicy note. It serves as both an impact flavor and a background enhancer. Typical use levels in finished food products range from 10 to 100 ppm, with higher concentrations potentially overpowering other flavor components. 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
Cinnamon leaf oil is utilized in fragrance formulations within the oriental and spicy fragrance families. It acts as a middle note, providing warmth and depth to perfumes and personal care products. Typical concentration ranges in fragrances are from 0.1% to 1%, depending on the desired intensity and product type. The oil's volatility is moderate, contributing to its role as a middle note in fragrance compositions.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
5a. Key Constituents (Typical)
Cinnamon leaf oil's primary constituent is eugenol, which can constitute up to 80% of the oil. Other significant components include cinnamaldehyde, linalool, and benzyl benzoate. The exact composition can vary based on factors such as the plant's growing conditions and the distillation process used.
Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references
6. Regulatory Status (Regional Overview)
In the United States, cinnamon leaf oil is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. Post-Brexit, the UK maintains alignment with EU regulations. In Asia, countries like Japan and China have specific guidelines for its use in food and cosmetics. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also recognize its use, albeit with regional variations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Cinnamon leaf oil's safety profile varies with its application. For oral exposure in flavors, the ADI (Acceptable Daily Intake) is not explicitly defined, but its GRAS status implies a recognized safety margin. Dermal exposure in fragrances requires caution due to potential sensitization, with IFRA providing guidelines to mitigate risks. Inhalation exposure is generally considered safe at typical fragrance concentrations, though occupational exposure should be monitored to prevent irritation.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Cinnamon leaf oil is valued for its potent spicy aroma, making it a versatile component in both flavor and fragrance formulations. It synergizes well with other spice and citrus notes. Formulators should be cautious of its strong impact, which can easily dominate blends if overused. Proper storage and antioxidant use can mitigate its susceptibility to oxidation.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on cinnamon leaf oil is well-established, particularly regarding its sensory characteristics and key constituents. However, variability in composition due to natural factors is a known gap. Regulatory guidelines are generally harmonized, though regional differences exist.
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 09:34:45 GMT (p2)
