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Cinnamaldehyde forms the main flavor and scent compound from cinnamon bark, responsible for that unmistakable spicy-sweet aroma. Naturally found in Cinnamomum trees, this organic compound appears in manufacturing, flavoring, fragrances, and even as a fungicide. Its recognizable profile draws from both a traditional background in food and a modern place in industrial chemistry. The substance usually comes as a pale yellow, oily liquid with a strong, warm odor reminiscent of cinnamon. Its chemical structure and properties make it essential in a range of fields far beyond the spice rack.
The substance's molecular formula reads C9H8O, with a molecular weight of 132.16 g/mol. Looking at its structure, cinnamaldehyde contains a benzene ring attached to an unsaturated aldehyde functional group, a detail that shapes both reactivity and sensory traits. Density at room temperature falls around 1.05 g/cm3, a bit heavier than water. As a liquid, it takes on a slightly oily consistency, and despite a sweet aroma, it tends to sting the nose with prolonged exposure. It melts at about −7.5°C, which means it rarely solidifies under normal storage. Boiling point measures close to 248°C, making vaporization unlikely except in specific conditions or during industrial processes. It dissolves in most organic solvents like ethanol, ether, and chloroform, but struggles in water: that’s typical for aromatic aldehydes. Crystal or flaked forms exist but tend to be unstable, reverting to liquid at room temperature.
Industry mainly supplies cinnamaldehyde as a liquid, packaged by volume—often in bottles or drums measured by the liter. Laboratories work with smaller vials, sometimes as a crystalline solid under low temperature. Beyond liquid, rare powdered, pearl, and flake forms cater to certain technical demands, but temperature control remains key since the substance flows near freezing. Purity levels often matter in flavoring and fragrance work; most suppliers offer at least 98% pure cinnamaldehyde, with maximum impurities and water content tightly limited. Dissolving options, including prepared solutions, can change properties and hazards, particularly when mixed into alcohol or glycol bases. The chemical’s HS Code runs as 2912290090, fitting for aromatic aldehyde shipment and global import tracking.
Sourcing begins either by extracting oil from Cassia or Ceylon cinnamon bark, or by synthesizing the compound from benzaldehyde and acetaldehyde. The natural route uses steam distillation before separation and purification. Synthetic processes provide larger quantities and often reach higher purity and stability by skipping botanical variability. Raw materials, whether plants or precursor reagents, have direct impact on batch consistency, yield, and even trace contaminants, so reputable suppliers document their source routes for food safety and traceability. Reliable tracing from extraction or synthesis to final form lowers risks in regulated industries like food, flavor, and pharma.
Cinnamaldehyde demands respect in bulk or concentrated form. Direct skin contact can cause irritation, which intensifies with repeated or prolonged exposure, leading to allergic reactions in sensitive individuals. The strong odor, appealing in spices, becomes overpowering in isolation, and inhaling vapors or mist causes respiratory discomfort. Material Safety Data Sheets classify the substance as harmful if swallowed or if it comes into contact with eyes. Transport workers, laboratory staff, and manufacturing teams rely on gloves, safety goggles, and fume hoods to avoid accidents—practices I’ve seen rigorously followed at workplaces focused on employee training. In the event of a spill, dilution with inert material and plenty of ventilation helps keep reactions under control. Waste management calls for careful neutralization, given that cinnamaldehyde’s reactive carbonyl can combine with amines and oxidants. On the scale of industrial chemicals, it hovers between safe and hazardous: packaged right, stored cool, and used smart, risks of flammability or long-term harm stay lower than with many aromatic solvents, but negligence brings avoidable accidents.
The reach of cinnamaldehyde goes further than scent and taste. While you’ll find it flavoring chewing gum, toothpaste, baked goods, and soft drinks, manufacturers put it to work in agricultural fungicides, antimicrobial agents, and even corrosion inhibitors in industrial systems. In my experience using it for flavor R&D, the smallest amounts dominated a test recipe and needed careful dosing. That same potency boosts productivity in chemical synthesis, as the reactive aldehyde enables downstream reactions, whether building blocks for pharmaceuticals or specialty polymers. Makers of household cleaners, air fresheners, and insect repellents value its broad effectiveness and reliable supply. Regulatory authorities recognize cinnamaldehyde as “generally recognized as safe” (GRAS) in food settings, but its broad applications call for clear labeling, robust supply chain management, and workplace safety protocols.
Across production and supply, several persistent challenges affect cinnamaldehyde. Product purity, for example, can drop from contamination in harvest or synthesis. Investment in quality control, through chromatography and precise moisture tests, prevents wasted batches and recalls. In transport, leaks from poorly sealed drums create hazards for both workers and receiving facilities: improved packaging, reinforced seals, and trained shipping partners make all the difference. Safe handling downstream depends on education as much as equipment—routine hazard briefings keep even veteran users alert. For environmental safety, using secondary containment, proper ventilation, and personal protection gear avoids contamination and accidental exposure. Industry bodies and regulatory agencies update best practices in line with incident reports, underscoring the need for consistent review and improvement.
Molecular Formula: C9H8O
Molecular Weight: 132.16 g/mol
HS Code: 2912290090
Density: 1.05 g/cm3 at 20°C
Melting Point: −7.5°C
Boiling Point: 248°C
Appearance: Pale yellow to yellowish oily liquid
Solubility: Poor in water, good in organic solvents
Common Forms: Liquid (main), crystal, powder (niche thermal control applications), flakes, pearls
Purity: 95–99% (typical, higher for specialty/food grade)
Raw Materials: Cinnamon bark oil (natural), Benzaldehyde/acetaldehyde (synthetic)
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
