Cinnamon Oil CAS:8007-80-5

CAS:8007-80-5

EINECS:616-916-4 

Density:1.03g/mLat 25°C(lit.) 

Melting Point: FDA 21 CFR (182.20) 

Boling Point:194-234°C 

Flash Point:199°F 

Storage Condition:2-8°C 

Refractive Index:n20/D 1.592 

Appearance: Tan Liquid 

Use:Used in the pharmaceutical industry, also used to formulate cosmetic flavors and soap flavors, food flavors. 

8007-80-5 - Nature:

is a volatile oil, is a yellow to red-brown clear liquid, with the unique Chinese cinnamon xinlie, warm and sweet aroma. First there is a sweet taste, and then there is a spicy taste. When left in the air for a long time or exposed, cinnamon oil will gradually oxidize to a dark brown viscous liquid. Soluble in ethanol, acetic acid, insoluble in glycerol and mineral oil. 

8007-80-5 - Preparation Method:

The oil was extracted from the fresh branches, leaves, stems and bark of Chinese cassia plant of Labiatae by steam distillation and refined by fumigation. Because the relative density of cinnamon oil is greater than 1, when the distillate oil-water separation oil sink at the bottom of the water, oil-water is difficult to separate, easy to produce milky white he liquid. Therefore, it is necessary to use the demulsification technology to improve the oil yield. 

8007-80-5 - Introduction:

When exposed to the air, the color becomes darker and the texture becomes thicker. There is a special aroma of cinnamon, pungent and sweet. And has bactericidal effect.