Cinnamon oil can be obtained by steam distillation of Cinnamomum zeylanicum (Lauraceae). The bark is composed of approximately 4% volatile oils, which can be extracted by steam distillation. Cinnamon oil can also be distilled from the leaves and twigs, but consists of between 80 and 88% eugenol, which is also the main constituent of clove oil.
The chief chemical component of cinnamon oil is cinnamaldehyde—also known as cinnamic aldehyde— which comprises between 60-90% of cinnamon oil. Other constituents include cinnamyl acetate, cinnamyl alcohol, cuminaldehyde, eugenol, linalool, and pinene.
It is a clear, mobile liquid with a light to dark amber color. It is characterized by a spice-like odor reminiscent of eugenol. At 20°C, its relative density is between 1.037 and 1.053; its refractive index is between 1.527 and 1.540; and its optical rotation ranges from –2.5° to + 2°.
The pleasant aroma of cinnamon oil makes it a very effective to produce an effect to soothe and relax the mind, body and soul.
Cinnamon and cassia have been used since ancient times as flavoring and medicinal ingredients. Cinnamon is mentioned in the Bible as a component of the oil used by Moses for the purpose of anointment (to make a person holy). It has also been used as an ingredient in many ancient Indian medicinal preparations.
Currently, essential oils from C. zeylanicum are widely used in medical field and in aromatherapy. The essential oil of cinnamon contains both antifungal and antibacterial principles that can be used to prevent food spoilage due to bacterial contamination.
Cinnamon oil
