Cinnamon oil
(Essential oil from Cinnamomum verum or Cinnamomum cassia)
Description
Cinnamon oil is the essential oil obtained from the bark or leaves of Cinnamomum species, mainly Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia).
It is an intensely aromatic, highly concentrated flavouring ingredient with a warm, sweet, spicy profile dominated by cinnamaldehyde.
Two primary commercial types exist:
Cinnamon bark oil – sweeter, richer, more complex; higher cinnamaldehyde.
Cinnamon leaf oil – more herbaceous, with higher eugenol content.
Both forms are used in food flavourings, beverages, confectionery and bakery, as well as in cosmetics and oral-care applications.
Indicative nutritional values per 100 g
(values dependent on purity; essential oils are used at extremely low doses)
Energy: 800–900 kcal
Protein: 0 g
Carbohydrates: 0 g
Lipids: 95–100 g (entirely essential-oil fraction)
SFA (first occurrence): minor fraction of total fatty material
MUFA: variable
PUFA: variable
TFA: not expected
Fibre: 0 g
Vitamins/minerals: negligible
Nutritional impact is negligible due to extremely small usage levels (0.005–0.2%).
Key constituents
Cinnamaldehyde (major component in bark oil; key warm-spicy cinnamon note)
Eugenol (higher in leaf oil; clove-like nuance)
Cinnamyl acetate
Linalool
β-Caryophyllene
Trans-cinnamic acid derivatives
Traces of coumarin (species-dependent; Cassia typically higher)
Production process
Harvesting of bark or leaves from Cinnamomum trees.
Cleaning and preparation of raw botanical material.
Steam distillation of bark or leaves to separate essential oil.
Fractionation/rectification (optional) to adjust aroma profile.
Filtration to remove residual plant particles.
Standardisation to ensure consistent cinnamaldehyde/eugenol content.
Packaging in light-resistant, oxygen-barrier containers.
Full compliance with GMP/HACCP and flavour-ingredient regulations.
Physical properties
Appearance: clear to pale yellow liquid (leaf oil slightly darker).
Aroma: warm, sweet, spicy, characteristic cinnamon.
Taste: hot, spicy, pungent, sweet-aromatic.
Specific gravity: typically 1.00–1.05 g/mL (varies with composition).
Solubility:
insoluble in water;
soluble in alcohol, fats, and flavour solvents.
Stability: sensitive to oxidation, heat and UV light; antioxidants may be added.
Sensory and technological properties
Provides strong warm-spicy aroma at low dosages.
Enhances sweetness perception and pairs well with sugar, honey, chocolate and fruits.
Useful for top notes in bakery and confectionery.
Leaf oil provides a more clove-like and herbaceous character.
Highly volatile—must be protected from heat and prolonged exposure to air.
Can act as a mild natural antimicrobial in certain food matrices (dosage-dependent).
Food applications
Beverages: chai, herbal teas, mulled drinks, syrups, holiday beverages.
Confectionery: chewing gum, hard candies, fondants, chocolate.
Bakery: cinnamon rolls, cakes, cookies, spice blends.
Savory foods: curries, sauces, marinades, Middle Eastern dishes.
Processed foods: cereals, bars, spice premixes, flavoured syrups.
Natural flavour formulations: emulsified flavours, encapsulated powders.
Nutrition & health
Contains phenolic compounds (cinnamaldehyde, eugenol) associated with antioxidant activity in vitro.
Traditionally linked to digestive comfort and warming effects, but such effects cannot be used as food health claims without authorisation.
Essential oils are highly concentrated and must be used within regulated limits.
Cassia-derived oil may contain more coumarin, which can be problematic at very high intakes; typical flavour levels remain well within safe limits.
Portion note
Typical inclusion levels:
0.005–0.2% in finished product (depending on matrix and intensity required).
In beverages: 0.01–0.05%.
In confectionery and gums: 0.05–0.2%.
Over-dosage can result in harsh, hot, or medicinal notes.
Allergens and intolerances
Cinnamon oil is not a major allergen, but may cause irritation (skin, mucosa) at high concentration.
Some individuals may have sensitivity to cinnamaldehyde or eugenol.
Naturally gluten-free and lactose-free.
Check carriers in formulated flavours for potential allergens.
Storage and shelf-life
Store in airtight, light-protected containers.
Ideal temperature: 10–20 °C.
Shelf-life typically 24–36 months (shorter once opened).
Main degradation:
oxidation → loss of freshness, formation of off-notes;
evaporation of key volatiles;
colour darkening.
Safety & regulatory
Regulated as a natural flavouring (e.g., EU Reg. 1334/2008).
Subject to limits for:
residual solvents (if used in extraction),
pesticide residues,
heavy metals,
cinnamaldehyde content,
coumarin content (Cassia-derived raw material).
Must comply with GMP/HACCP and national/international flavour safety frameworks (e.g., FEMA/GRAS listings where applicable).
Labeling
Possible declarations:
“natural cinnamon oil”
“cinnamon bark oil” / “cinnamon leaf oil”
“natural flavour (cinnamon)”
Listed in ingredient statements as “natural flavour” or “cinnamon oil”, depending on local rules.
Troubleshooting
Harsh, burning taste: dosage too high → reduce concentration.
Weak aroma: oil oxidised or old → use fresh or stabilised oil.
Phase separation in beverages: use emulsified or encapsulated cinnamon flavour.
Darkening of oil: indication of oxidation → improve storage conditions.
Sustainability & supply chain
Mainly sourced from Sri Lanka, Indonesia, Vietnam and China.
Sustainability considerations include:
responsible harvesting of bark to avoid over-stripping,
reduced pesticide use,
energy-efficient distillation,
wastewater treatment (monitored through BOD/COD indicators).
Organic and fair-trade options are available.
Main INCI functions (cosmetics)
(as “Cinnamomum Zeylanicum Bark Oil”, “Cinnamomum Cassia Leaf Oil”, etc.)
Fragrance component (warm, spicy note)
Warming and toning sensory effect in topical products
Used in perfumes, soaps, massage oils, oral-care, and warming balms
Requires controlled dosage due to potential irritation
Conclusion
Cinnamon oil is a high-impact natural flavouring with strong warm-spicy character. Its concentrated aromatic profile makes it valuable for bakery, confectionery, beverages and spice blends. When sourced responsibly, processed according to GMP/HACCP, and dosed correctly, it offers a safe, stable and aromatic ingredient suitable for both industrial and artisanal food applications.
Mini-glossary
SFA – Saturated fatty acids: present only in very small proportions; intake from cinnamon oil is negligible.
MUFA – Monounsaturated fatty acids: minor components of the oil matrix.
PUFA – Polyunsaturated fatty acids: oxidation-prone; present at low levels.
TFA – Trans fatty acids: not present naturally in essential oils.
GMP/HACCP – Systems ensuring hygienic, safe and controlled food production.
BOD/COD – Environmental indicators for wastewater pollution.
Cinnamaldehyde – Primary aromatic component responsible for cinnamon’s characteristic warm, spicy flavour.
Studi
La corteccia di questa pianta viene utilizzata per fare la cannella di spezie ed è stata da tempo utilizzata come medicina tradizionale a base di erbe cinesi per varie condizioni patologiche (1).
Recenti studi hanno individuato l'estratto di Cannella come un potenziale trattamento per l'iperplasia prostatica benigna (2) e di alcune tipologie di tumori (3).
Alcuni studi hanno dimostrato che la cannella è stata anche usata tradizionalmente nei disturbi cerebrali correlati all'età (4).
Tra i componenti utili dell'olio essenziale di Cannella figurano la transcinnamaldeide (72,81%), l'alcol benzilico (12,5%) e l'eugenolo (6,57%) (5).
Sicurezza
Occorre prestare attenzione alla quantità che non deve essere eccessiva.
