Cinnamon Bark Oil Technical Ingredient Overview
🔎 Chemical Name — Cinnamon bark oil, Ceylon type
🧪 Synonyms — Cinnamomum zeylanicum bark oil, Ceylon cinnamon oil, true cinnamon bark oil
📂 CAS Number — 8015-91-6
📘 FEMA Number — 2291
⚖️ Molecular Weight — Complex natural mixture (not applicable for essential oil)
📝 Odor Type — Spicy, warm, sweet
📈 Odor Strength — Very strong (5-10x stronger than commercial grades)
👃🏼 Odor Profile — Warm, sweet-spicy character with dry, powdery finish and fruity top nuances. Characteristic persistent dryness combined with distinct sweetness. The top notes reveal a certain fruity freshness similar to sweet candy-like notes found in clove bud oil, followed by a uniform, lasting warm dryout with powdery-dusty undertones.
⚗️ Uses — Fine fragrance, flavor compositions, aromatherapy, personal care products, household products
🧴 Appearance — Light to dark brown liquid; yellow to reddish-brown oily liquid
Extended Description
What is Cinnamon Bark Oil?
Cinnamon Bark Oil is a steam-distilled (occasionally water-distilled) essential oil derived from the dried inner bark of shoots from coppiced, cultivated bushes of Cinnamomum zeylanicum Nees (syn. Cinnamomum verum J.Presl), commonly known as Ceylon cinnamon or "true" cinnamon. The tree is native to East India and Indonesia, growing wild in Ceylon, India, Burma, Indochina, and several Indonesian archipelago islands. True Ceylon Cinnamon Bark Oil is produced on a limited scale, with annual production estimated at 5-10 metric tons, the majority being European-distilled (Arctander, 1960).
The major chemical constituents are cinnamic aldehyde (cinnamaldehyde, 65-80%), eugenol (5-10%), aceteugenol, methyl-n-amyl ketone, and trace amounts of various aldehydes. Additional components include linalool (7.00%), β-caryophyllene (6.40%), eucalyptol (5.40%), p-cymene (1.90%), α-humulene (1.70%), δ-cadinene (1.40%), α-pinene (1.30%), and limonene (1.20%). The oil belongs to the aromatic aldehyde class and is distinguished from cinnamon leaf oil, which contains higher concentrations of eugenol and lower cinnamaldehyde content.
Quality Factors: The best grades of cinnamon bark oil are produced in Europe and the USA, where advanced distillation techniques recover water-soluble aromatic materials. These "complete" oils are produced by extracting distillation waters and adding the evaporated extract back to the water-distilled oil, resulting in significantly superior olfactory performance compared to ordinarily distilled oils (Arctander, 1960).
Historical Background
Cinnamon has been known from remote antiquity and was imported to Egypt as early as 2000 BC. The history of cinnamon goes back many centuries, with records of its use in ancient Egypt around 2000 BC for both culinary and medical purposes. The spice held tremendous value in the ancient world—it was used in ceremonial and therapeutic contexts, often blended with other resins and spices to create incense.
The ancient Egyptians employed it in mummification, witchcraft, and making perfumes and malabathrum oil. The Romans used cinnamon for its medicinal properties for illnesses of the digestive and respiratory tract and in funerals to fend off the odor of dead bodies. The name "cinnamon" derives from the Ancient Greek κιννάμωμον (kinnámōmon), via Latin and medieval French intermediate forms, ultimately borrowed from a Phoenician word similar to the Hebrew word קנמון (qinnāmōn).
The spice's extreme value in antiquity motivated major explorations. The Portuguese conquistadors discovered Cinnamomum zeylanicum growing widely in Sri Lanka, importing the spice to European countries during the 16th and 17th centuries. Steam distillation of cinnamon bark for essential oil production developed as extraction technologies evolved, with distillation practiced either at source in Sri Lanka or by companies in Western Europe and North America.
Olfactory Profile
Scent Family: Spicy-aromatic, warm oriental
Main Descriptors: Sweet, warm, spicy, woody aroma with clove-like characteristics. The scent profile exhibits a multi-dimensional character beginning with fruity-fresh candy-like top notes, transitioning to the characteristic warm cinnamon spiciness, and resolving into a dry, powdery-dusty yet warm and uniform dryout.
Intensity: Extremely high olfactory potency. Superior grades demonstrate flavor and fragrance power 5-10 times stronger than ordinary commercial-grade cinnamon bark oils. The oil delivers olfactory intensity at extremely low dosages, making it essential for niche and high-end perfumery where depth, diffusion, and texture are critical.
Tenacity: Excellent persistence and substantivity. The oil exhibits characteristic long-lasting dryout notes that persist well beyond the initial spicy impact.
Volatility: Middle to base note behavior despite the presence of volatile aldehydes. The cinnamaldehyde content (65-80%) provides both immediate impact and sustained presence throughout the fragrance development.
Fixative Role: Functions as both an odor contributor and mild fixative due to its substantivity. The oil's density and oily nature contribute to composition stability while adding warmth and depth.
Applications in Fine Fragrance
Cinnamon Bark Oil plays a foundational role in Oriental, spicy, and amber compositions. Featured in masterpieces such as YSL Opium (1977), Dior's Poison (1985), and Guerlain's Jicky (1889), along with many other Guerlain classics. The material pairs exceptionally well with:
Vanilla and tonka bean for gourmand and oriental accords
Patchouli and amber for deep, sensual woody-spicy bases
Citrus notes (orange, mandarin) for spiced hesperidic compositions
Floral absolutes (jasmine, rose) for carnation-like spicy florals
Resins and balsams (benzoin, tolu balsam, labdanum) for rich, resinous depth
The oil is particularly valued in cola-type formulations where it serves as a signature component blended with citrus and herbal bases.
Performance in Formula
Physical properties: d25/25 1.010–1.030; n20/D 1.5730–1.5910; α20/D −2° to 0°; aldehyde content (calculated as cinnamaldehyde): 55–78%; solubility: 1 vol in at least 3 vol of 70% ethanol.
The oil exhibits remarkable diffusion and radiance even at fractional use levels (often below 1% in finished compositions). Its high cinnamaldehyde content provides immediate spicy impact while the eugenol contributes warm, clove-like undertones. The material blends seamlessly into both alcoholic and oil-based systems, though care must be taken with concentration due to sensitization potential.
Many olfactory variations occur depending on crops, forests, and even between trees in the same forest. Quality assessment considers appearance, essential oil constitution, and fineness of bark chips. A quality cinnamon bark contains 0.9 to 2.3% essential oil.
Industrial & Technical Uses
Beyond perfumery, cinnamon bark oil serves multiple industrial applications:
Food and Beverage Flavoring: FEMA GRAS-approved (FEMA 2291) for use in foods, particularly in spice, floral-carnation, cola, and fruity flavor profiles
Aromatherapy: Used for its warming, comforting, and mood-enhancing properties
Antimicrobial Applications: Demonstrates strong antibacterial activity especially against Gram-positive bacteria, with antimicrobial effects attributed primarily to cinnamaldehyde's ability to damage bacterial cell walls and inhibit essential bacterial enzymes
Pharmaceutical Industries: Employed in traditional medicine formulations
Natural Preservatives: Shows strong antimicrobial activity against multidrug-resistant bacteria with minimum inhibitory concentrations of 0.0562–0.225% v/v
Regulatory & Safety Overview
IFRA Status: Restricted for use in cosmetic and fragrance applications. Based on IFRA Amendment 51, cinnamon bark oil faces restrictions due to the sensitization potential of its main components (cinnamaldehyde and eugenol). Maximum use level of 0.32% in finished products for Category 11 (non-skin contact or incidental skin contact products). Lower limits apply to leave-on skin products.
Official IFRA documentation: https://ifrafragrance.org/standards-library
EU Cosmetics Regulation: Cinnamaldehyde and eugenol (main constituents of cinnamon bark oil) are among the 26 fragrance allergens requiring mandatory declaration in cosmetic products when present above threshold limits (0.001% in leave-on products and 0.01% in rinse-off products). Compliance with EU Regulation (EC) No 1223/2009 is mandatory.
FEMA Status: FEMA GRAS assessment approved under FEMA 2291 for Cinnamon bark oil (Cinnamomum zeylanicum Nees, C. loureirii Blume, C. cassia Blume). Recognized as safe for food use when employed according to good manufacturing practices.
Toxicology: The oil contains three chemicals documented to cause significant side effects: cinnamaldehyde, eugenol, and cinnamic acid. Potential reactions include irritant contact dermatitis, contact urticaria (immediate hypersensitivity), allergic contact dermatitis (delayed hypersensitivity), and photosensitivity. Dilution is essential for topical applications. Cinnamon bark oil is more irritating than cinnamon leaf oil due to higher cinnamaldehyde content.
Comparative Analysis
Cinnamon Bark Oil vs. Cinnamon Leaf Oil: Cinnamon leaf essential oil has a higher concentration of eugenol, while cinnamon bark essential oil has a higher level of cinnamaldehyde and is known to be more irritating. Bark oil commands significantly higher prices due to superior olfactory quality and complexity.
Ceylon vs. Cassia: Ceylon cinnamon bark oil (Cinnamomum zeylanicum) is considered superior to cassia oils (Cinnamomum cassia, C. burmannii, C. loureiroi) in fine fragrance work. Ceylon oil exhibits smoother, more complex characteristics with better balance between sweetness and spice. Cassia oils contain higher cinnamaldehyde percentages (up to 90%) but lack the subtle nuances and fruity top notes characteristic of quality Ceylon oils.
Adulteration: The essential oil market experiences adulterations through addition of Chinese cinnamon oil or synthetic mixtures of 96% cinnamaldehyde and 4% eugenol to lower production costs. To be accepted, an essential oil of cinnamon must not contain more than 14% eugenol and its cinnamaldehyde content must not be inferior to 60%.
Environmental and Sustainability Considerations
In Sri Lanka, 24,000 hectares of forest are planted with Ceylon cinnamon. In 2006, Sri Lanka produced 90% of Ceylon cinnamon worldwide. The cultivation involves coppicing mature trees (12-18 months after previous harvest), with bark harvested when leaves transition from red to dark green, indicating maturity. The bark is collected in May and November, processed, and dried for 4-5 days before distillation.
Sustainable sourcing practices include:
Coppicing rather than clear-cutting, allowing trees to regenerate
Utilization of bark waste for distillation rather than disposal
Local distillation in Sri Lanka supporting regional economies
Adherence to fair trade practices in traditional cinnamon-growing regions
References
Alizadeh Behbahani, B., Noshad, M., & Falah, F. (2020). Chemical composition and antioxidant, antimicrobial, and antiproliferative activities of Cinnamomum zeylanicum bark essential oil. Evidence-Based Complementary and Alternative Medicine, 2020, 5190603. https://doi.org/10.1155/2020/5190603
Arctander, S. (1960). Perfume and flavor materials of natural origin. Elizabeth, NJ: Steffen Arctander.
European Commission. (2023). CosIng – Cosmetics ingredients and substances database. Retrieved from https://ec.europa.eu/growth/sectors/cosmetics/cosing_en
Flavor and Extract Manufacturers Association. (2023). FEMA GRAS assessment of natural flavor complexes: Cinnamomum and Myroxylon-derived flavoring ingredients. Retrieved from https://www.femaflavor.org
International Fragrance Association. (2023). IFRA Standards – 51st Amendment. Geneva: IFRA. Retrieved from https://ifrafragrance.org/standards-library
Ooi, L. S. M., Li, Y., Kam, S.-L., Wang, H., Wong, E. Y. L., & Ooi, V. E. C. (2006). Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume. The American Journal of Chinese Medicine, 34(3), 511–522. https://doi.org/10.1142/s0192415x06004041
Rao, P. V., & Gan, S. H. (2014). Cinnamon: A multifaceted medicinal plant. Evidence-Based Complementary and Alternative Medicine, 2014, 642942. https://doi.org/10.1155/2014/642942
Rietjens, I. M. C. M., Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rosol, T. J., Davidsen, J. M., Harman, C. L., Murray, I. J., & Taylor, S. V. (2020). FEMA GRAS assessment of natural flavor complexes: Cinnamomum and Myroxylon-derived flavoring ingredients. Food and Chemical Toxicology, 135, 110531.
Wijesekera, R. O. B. (1978). Historical overview of the cinnamon industry. CRC Critical Reviews in Food Science and Nutrition, 10(1), 1–30.