Artificial cinnamon oil

Cinnamaldehyde is used in many compositions for creating spicy and oriental notes (e.g., soap perfumes). It is the main component of artificial cinnamon oil. In addition, it is an important intermediate in the synthesis of cinnamic alcohol and dihydrocinnamic alcohol. 

Synonyms CAS 8OO7-8O-5 artificial cinnamon oil cinnamon bark oil cinnamon bark oil, CEYLON type (FCC)... 

Use For artificial cinnamon oil, in flavors and aromas, and to a limited extent in perfumes [on account of its sensitizing properties only in combination with equal amounts of (-t-l-limonene (see p-menthadienes) or eugenol], in addition as an intermediate in the production of cinnamyl alcohol and subsequent products. World-wide requirements ca. 40001 per year. . -Baueret al. (2.),p. 82 Bedoukian(3.),p. 98-10S Beil-stein EIV 7,984ff. Food Cosmet. Toxicol. 17,253 (1979) Synthesis 1994, 369 (synthesis). - [HS291229 CAS 104-55-2 (Z.) l437I-IO-9(trans-Z.)]... 

Artichoke leaves. See Artichoke (Cyanara scolymus) leaves Artie Mist . See Talc Artificial almond oil. See Benzaldehyde Artificial ant oil. See Furfural Artificial barite. See Barium sulfate Artificial cinnabar. See Mercury sulfide (ic), red Artificial cinnamon oil. See Cinnamon (Cinnamomum cassia) oil Artificial gum. See Dextrin Artificial heavy spar. See Barium sulfate Artificial musk ambrette. See Musk ambrette... 

Synonyms Artificial cinnamon oil Cassia bark oil Cassia oil Chinese cinnamon oil Cinnamomum cassia... 

Aldehydes aid ketones often have pleasant odors. They are found as components of many perfumes and flavorings, both natural and artificial. For example, citral has a strong lemon odor and is found in lemon and orange oils, cinnamaldehyde has a strong cinnamon odor and is found in cinnamon oil, and vanillin is a major component of vanilla flavoring. Camphor, isolated from the camphor tree, is used in liniments and inhalants, and muscone, which has a musky aroma, is used in many perfumes. 

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

Challenge Problem. Cinnamaldehyde is the component responsible for cinnamon flavor. It is also a potent antimicrobial compound present in essential oils (see M. Friedman, N. Kozukue, and L. A. Harden, J. Agric. Food Chem., 2000, 48, 5702). The GC response of an artificial mixture containing six essential oil components and methyl benzoate as an internal standard is shown in the figure. 

Adulteration with cinnamon leaf oil is indicated by a higher percentage of eugenol, and the deep blue colour yielded with ferric chloride solution. Artificial cinnamic aldehyde is frequently used as an adulterant. The oil should be tested for traces of cUorine as described under oil of almonds, which, if present, is due to the artificial aldehyde. If this adulterant, free from chlorine, has been used, it will be indicated by a high specific gravity, refractive index, and aldehyde-content. 

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