CAS: 8015-91-6
Cinnamon Leaf Oil (CAS: 8015-91-6) is an essential oil extracted by steam distillation from the leaves of the cinnamon tree, primarily Cinnamomum zeylanicum (or Cinnamomum verum). It is distinct from cinnamon bark oil, having a different chemical profile. Its primary constituent is eugenol (typically 70-90%), which gives it a warm, spicy, somewhat clove-like aroma. It is a yellowish to brownish liquid.
It is widely used as a flavoring agent in food and beverages, a fragrance component in perfumes and personal care products, and in traditional medicine for its antimicrobial and anti-inflammatory properties. It is also utilized in aromatherapy for its stimulating and warming effects.
Food and Beverage Industry (flavoring baked goods, confectionery, beverages, and savory dishes), Cosmetic and Personal Care Products (fragrances, soaps, lotions, dental products for its scent and antiseptic qualities), Pharmaceutical and Nutraceuticals (due to its antimicrobial, antifungal, and antioxidant properties), Aromatherapy (diffused for its stimulating and uplifting aroma, often blended with other essential oils).
Cinnamon Leaf Oil can be a skin irritant and sensitizer, especially when undiluted, due to its high eugenol content. It should always be diluted before topical application. It is generally not recommended for internal use without professional guidance due to potential toxicity in higher doses. Avoid contact with eyes and mucous membranes. Pregnant women, infants, and individuals with sensitive skin should exercise caution or avoid its use. Consult a healthcare professional or qualified aromatherapist before use, particularly for therapeutic applications.
Cinnamomum zeylanicum leaf oilCeylon cinnamon leaf oilCinnamomum verum leaf oilCassia leaf oil (less common and can be confusing with Cinnamomum cassia)
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