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| Synonyms:Cinnamic aldehyde (E)-Cinnamaldehyde trans-Cinnamaldehyde 3-Phenyl-2-propenal 3-Phenylacrolein Cinnamal Phenylacrolein Molecular Formula:C9H8O Molecular Weight: 132.16 HS Code: 2912299000 Grade:99%Fragrance grade，Food Grade Hazard Class:General Cargo | |||||||||
104-55-2
bosschem
104-55-2
Cinnamaldehyde ( cinnamon aldehyde ) is an organic compound . It is an aromatic aldehyde . It is naturally occurring in plants such as cinnamon . That’s what gives cinnamon its characteristic aroma. It is often represented by the chemical formula:
C9H8O (CAS No.: 104-55-2, molecular weight approximately 132.16, cis isomer CAS No.: 14371-10-9)
It is a colorless to pale yellow oily liquid at room temperature, with a strong, sweet and spicy cinnamon aroma. Its density is approximately 1.05 g/cm³, melting point approximately -7.5℃, boiling point approximately 246~253℃ (decomposing simultaneously), flash point approximately 71℃, and refractive index approximately 1.618~1.623. Cinnamaldehyde is slightly soluble in water, soluble in most organic solvents such as ethanol and ether, and is easily oxidized by air to cinnamic acid. It is the main component of cinnamon oil and Ceylon cinnamon oil produced in China, accounting for approximately 55%~85% of the total composition. Both the natural and synthetic versions contain trans-bonds.
In terms of molecular framework, cinnamaldehyde is an α,β-unsaturated aromatic aldehyde containing a benzene ring, double bonds and an aldehyde group (-CHO). The aldehyde group is responsible for the characteristic cinnamon aroma and chemical activity, the double bonds allow it to participate in various addition reactions, and the benzene ring provides a hydrophobic framework, a combination of "aroma + activity" makes it possible to give food a cinnamon flavour and to exert antibacterial and preservative effects, so it is the structural basis for its wide application in the food industry.
Chemically, cinnamaldehyde is easily oxidized to cinnamic acid in the air. This oxidation is accelerated by light and high temperatures, so it must be stored in a sealed, light-protected container. It is irritating to the skin and eyes, and high concentrations may cause allergies. It should be stored in a sealed, light-protected, and fire-proof container.
Food-grade cinnamaldehyde refers to products specifically designed for food use, used as a food flavoring (natural equivalent flavoring), with a main content generally above 99% (GC). Compared to industrial-grade products, food-grade products place greater emphasis on the following indicators:
The aroma quality and safety are closely related to the purity. Generally, food grade products require the main content to be 99% and above (GC).
It should be a light yellow oily liquid with the pure and strong cinnamon aroma, aroma is the main indicator of the spice quality.
Density (about 1.05) and refractive index are the common measures to determine purity and quality, and should be in the range specified.
It has to comply with solubility specifications in solvents such as ethanol to ensure stability of the flavour formulation.
A critical safety index for food flavourings is strict limits on harmful impurities like heavy metals.
Cinnamaldehyde is one of the most important edible flavorings. It has been assessed by FEMA GRAS and listed as a legal edible flavoring in GB 2760, giving food a unique cinnamon-sweet flavor.
( 1 ) Cinnamaldehyde is one of the flavoring components of classic carbonated beverages such as cola, giving the beverage a unique sweet, spicy and pungent aroma. The cola and soda we drink may contain cinnamaldehyde.
( 2 ) Cinnamon rolls, cinnamon bread, cinnamon cookies and other baked goods use cinnamaldehyde as a flavoring agent. The cinnamon-flavored pastries and breakfast cereals we eat may contain it.
( 3 ) Cinnamaldehyde is the principal flavouring agent in cinnamon-flavored candies and chewing gum. Its very popular aroma, spicy and sweet. Cinnamaldehyde is present in the cinnamon candies and chewing gums we eat.
( 4 ) Flavoring of alcoholic beverages : Cinnamaldehyde is used to flavor beverages, cocktails and some alcoholic beverages, giving them a warm, sweet and spicy flavor.
Cinnamaldehyde has good broad-spectrum antibacterial effects and can be used as a natural food preservative. It can be used to preserve mushrooms, fruits, meat products and fish fillets through fumigation, film formation and emulsion treatment to delay spoilage and extend shelf life. It is a hot topic in the research and application of food preservation.
Cinnamaldehyde has dual effects of antibacterial and deodorizing in the oral cavity. It is used in oral care products such as cinnamon-flavored chewing gum and breath fresheners to help freshen breath and inhibit oral bacteria.
Cinnamaldehyde is used as a component in compound seasonings, braising spices, and cooking flavorings, providing classic cinnamon flavor to Chinese braised dishes, Western sauces, and more.
Food-grade cinnamaldehyde can also be used for flavoring and antibacterial purposes in animal feed, improving palatability and exerting natural antibacterial effects.
With the development of natural food ingredients, the application scope of food-grade cinnamaldehyde continues to expand, including in areas such as the development of formulations for natural equivalent flavorings and research on functional foods.
Cinnamaldehyde, also known as cinnamaldehyde, is a pale yellow, aromatic aldehyde oil. It is the source of cinnamon's distinctive aroma and is naturally found in cinnamon oil (55%–85% content). It possesses both a rich cinnamon flavor and broad-spectrum antibacterial activity. In daily life, we encounter it through various channels, including cola beverages, cinnamon-flavored baked goods, candies, chewing gum, toothpaste, oral care products, braised cinnamon, and fruit preservation. In the food industry, food-grade cinnamaldehyde (main content ≥99%) is widely used as a core component of edible flavorings, a natural food preservative, an ingredient in oral care products, a component of compound seasonings, and a feed additive. It is a natural food ingredient with both "flavor" and "preservative" value.
