Commercial name: Organic Essential Oil of Cassia
Botanical name: Cinnamomum cassia
Origin: Vietnam
Processing method: Steam distillation of the leaves, twigs and/or bark.

INCI name: Cinnamomum Cassia Oil
EINECS-CAS: 84961-46-6
Alternative CAS: 8007-80-5
EC: 284-635-0

Odour: woody, sweet, cinnamon, spicy.
Appearance: yellowish to brownish liquid which darkens on exposure to air.

Relative density (20°C): 1.045 to 1.105
Refractive index (20°C): 1.600 to 1.615
Optical rotation (20°C): -3° to +6°
Flash point: 122°C

Cinnamic aldehyde: 75% to 90%
Cinnamyl acetate: 1% to 7%
Coumarin: 1% to 5%
(E)-O-methoxy Cinnamaldehyde: 0.3% to 2%
Eugenol: 0% to 0.07%

Please log in to have access to this content.

Please log in to have access to this content.