It’s extracted from plant Cinnamonum cassia. Virtually all of the more than 500 tons of cassia oil produced annually originate in China. Very small quantities are produced in Taiwan, Indonesia and Vietnam. Leaves, twigs, and sometimes inferior bark 0.3% oil by water distillation. Demand is increasing steadily despite unpredictable production levels in China.
The major quantitative components of the oil are typically:
- 85% cinnamaldehyde (spicy warm, cinnamon)
- 11% o-methoxy cinnamaldehyde (musty, spicy)
- 6% cinnamyl acetate (sweet, balsamic)
- 1% benzaldehyde (bitter almond)
- 0.4% ethyl cinnamate (balsamic, fruity)
- 0.2% salicylaldehyde (pungent, phenolics)
- 0.2% coumarin (sweet, hay)
Coumarin is suspected of being toxic. Cinnamaldehyde is the most important contributor to the characteristic odor of cassia but o-methoxy cinnamaldehyde is mainly responsible for the unique note which distinguishes cassia from cinnamon oil. Cassia oil is often imported in a crude state and required redistillation to improve the odor and remove metallic impurities. Adulteration of the oil with cinnamaldehyde is practiced but can be easily detected by gas chromatography.In the flavor industry, the oil makes a unique contribution. In its own right, it is a major part of the traditional; flavor of cola drinks. It is used in confectionary, sometimes in conjunction with capsicum oleoresin. Use of cassia oil in other natural flavors is restricted to cherry, vanilla and some nuts flavors. There are no legal constraints in the use of cassia oil in flavors.
Cassia oil
