Cinnamon Leaves Oil

Cinnamon Leaf Oil - Technical Ingredient Overview

• 🔎 Chemical Name — Oils, cinnamon leaf

• 🧪 Synonyms — Cinnamomum zeylanicum leaf oil, Ceylon cinnamon leaf oil, Cinnamomum verum leaf oil, True cinnamon leaf oil

• 📂 CAS Number — 8015-91-6 (essential oil); 84649-98-9 (extract/botanical material)

• 📘 FEMA Number — 2292

• ⚖️ Molecular Weight — Complex natural mixture (not applicable for essential oil complex)

• 📝 Odor Type — Spicy, warm, clove-like

• 📈 Odor Strength — Strong to very strong

• 👃🏼 Odor Profile — Warm, spicy, clove-like aroma with woody and slightly sweet undertones. The scent profile is closer to clove bud oil than cinnamon bark oil due to high eugenol content. Deep, rich, with dry woody notes and musky-spicy character.

• ⚗️ Uses — Flavor and fragrance agent, natural antimicrobial, functional perfumery ingredient, spice note modifier, fixative, eugenol source

• 🧴 Appearance — Light yellow to dark brownish-yellow liquid, may darken with age

What is Cinnamon Leaf Oil?

Cinnamon leaf oil is a natural essential oil obtained by steam distillation of the leaves and young twigs from Cinnamomum zeylanicum Blume (syn. Cinnamomum verum J. Presl), commonly known as Ceylon cinnamon or true cinnamon (Raina et al., 2001). The oil belongs to the Lauraceae family and is chemically distinct from cinnamon bark oil, which is derived from the inner bark of the same tree. While both oils originate from the cinnamon tree, leaf oil contains significantly higher concentrations of eugenol (70-98%), making its olfactory profile more reminiscent of clove than traditional cinnamon bark (Jayawardena & Smith, 2010; Senanayake et al., 1978).

Cinnamon leaf oil is classified as a phenylpropanoid-rich essential oil, with eugenol as the primary constituent, accompanied by smaller amounts of eugenyl acetate, β-caryophyllene, linalool, benzyl benzoate, and cinnamaldehyde (Raina et al., 2001). The oil's chemical profile varies depending on geographic origin, cultivation practices, and processing methods, but Ceylon-origin oils consistently demonstrate eugenol as the dominant component.

Historical Background

Cinnamon (Cinnamomum zeylanicum) is one of humanity's oldest cultivated aromatic plants, with documented use dating back to approximately 2800 BCE in traditional medicine and perfumery across Eastern and Middle Asia (Rao & Gan, 2014). While cinnamon bark has been prized throughout history as a valuable spice and trade commodity, the systematic extraction and commercialization of cinnamon leaf oil for perfumery and flavoring applications developed significantly later.

The first scientific analysis of cinnamon leaf oil's chemical composition was conducted by Senanayake et al. in 1978, who identified eugenol (70.1%) as the major component, distinguishing it from bark oil which contains primarily cinnamaldehyde (75.0%) (Senanayake et al., 1978). This foundational research established cinnamon leaf oil as a distinct material with unique applications in fragrance formulation, particularly as a cost-effective source of natural eugenol.

Sri Lanka (formerly Ceylon) has remained the primary cultivation and production center for true cinnamon and its derived essential oils. Commercial steam distillation of cinnamon leaves became established in the early 20th century as a way to utilize agricultural by-products from cinnamon bark harvesting operations. The leaves are collected year-round from managed plantations, except during the monsoon season (October-January), and yield approximately 1.6-1.8% essential oil upon steam distillation (Ultra International, 2023).

The oil gained prominence in perfumery as an economical alternative to clove bud oil and as a versatile spice modifier capable of imparting warmth and depth to oriental, fougère, and spicy compositions without the high cost associated with cinnamon bark oil.

Olfactory Profile

• Scent Family: Spicy, woody, phenolic

• Main Descriptors: Warm-spicy, clove-like, musky, woody, dry, slightly sweet, phenolic, eugenolic

• Intensity: Very strong and persistent. The oil exhibits powerful diffusive properties and requires careful dosage in formulation due to its intensity (Fraterworks, 2024).

• Tenacity: Exceptional longevity, lasting over 240 hours on smelling strips. Functions primarily as a base to mid-base note with excellent substantivity.

• Volatility: Medium to low volatility. While containing some volatile top note components (linalool, cinnamaldehyde), the oil's character is dominated by the less volatile eugenol, positioning it as a heart-to-base note material with fixative properties.

• Fixative Role: Acts as a mild fixative in spicy and oriental compositions due to eugenol's low volatility and ability to modulate evaporation rates of more volatile materials. Enhances longevity and provides structural support to spice accords.

The olfactory profile of cinnamon leaf oil differs markedly from cinnamon bark oil. While bark oil delivers the characteristic sweet-spicy cinnamon character derived from cinnamaldehyde (70-88%), leaf oil presents a more clove-like, woody-spicy profile due to its eugenol content (74.9-98%) (Jayawardena & Smith, 2010). This makes cinnamon leaf oil particularly useful for adding warm, musky spice notes with dry woody undertones rather than the brighter, sweeter spice notes associated with traditional cinnamon.

Applications in Fine Fragrance

Cinnamon leaf oil serves as a versatile building block in perfumery, valued for its ability to contribute warmth, depth, and spicy character across multiple fragrance families. Its primary applications include:

• Spicy and Oriental Accords: The oil functions as a backbone ingredient in oriental compositions, where it provides rich, warm spice notes that complement amber, vanilla, and resinous materials. Its clove-like character bridges between bright cinnamon notes and deeper woody-spicy bases.

• Fougère and Aromatic Compositions: Adds dry, herbaceous-spicy facets that enhance aromatic structures. Works synergistically with lavender, coumarin, and oakmoss-type ingredients to create complex herbal-spicy profiles.

• Eugenol Source: Serves as a natural, cost-effective source of eugenol for formulation purposes. Can be used to create clove-like facets or to boost spicy character in compositions requiring phenolic warmth (Fraterworks, 2024).

• Pairing Behavior: Blends exceptionally well with clove bud oil, cinnamon bark oil, citrus oils (particularly bergamot and mandarin), lavender, rosemary, vanilla, tonka, benzoin, labdanum, sandalwood, cedarwood, and white musks. The oil's rich body and exceptional longevity make it effective even at low concentrations (0.5-3.0% in finished compositions).

• Formulation Advantages: Offers generous IFRA use levels compared to many other spice oils, making it technically versatile. Its strong tenacity means small amounts can significantly impact fragrance development and dry-down character.

Performance in Formula

Cinnamon leaf oil demonstrates robust performance characteristics in fragrance formulation:

Blending Behavior: The oil integrates smoothly into both alcohol-based and oil-based systems. Its high eugenol content provides natural compatibility with other phenolic materials (clove, ylang-ylang, carnation bases) while also softening aldehydic and citrus notes through its warm, rounded character.

Concentration Effects: At low concentrations (0.1-0.5%), the oil provides subtle warmth and spicy undertones without dominating the composition. At moderate levels (0.5-2.0%), it becomes a recognizable spice note contributor. Above 2.0%, it can dominate blends with its strong clove-like character.

Stability and Discoloration: Like many phenolic-rich essential oils, cinnamon leaf oil can cause discoloration in alkaline bases and may darken finished products over time due to eugenol oxidation. Formulation in appropriate pH ranges and use of antioxidants can mitigate this effect.

Accord Building: Particularly effective in creating:

• Spice complexes (with cardamom, nutmeg, black pepper, clove)

• Warm woody-ambery bases (with labdanum, vanilla, tonka, amber bases)

• Fougère modifications (adding warmth to lavender-coumarin structures)

• Floral spice accords (softening and warming rose, carnation, ylang-ylang)

Technical Considerations: Due to high eugenol content, cinnamon leaf oil must be calculated carefully regarding IFRA restrictions for eugenol. The oil's strength and potential for skin sensitization require judicious use levels in leave-on applications.

Industrial & Technical Uses

Beyond fine fragrance, cinnamon leaf oil finds application across multiple industrial sectors:

• Flavor Industry: FEMA GRAS-approved (FEMA 2292) for use as a flavoring agent in food products. Provides spicy, warm flavor notes in confectionery, baked goods, beverages, and savory applications. The oil must meet food-grade specifications and comply with maximum use levels established by regulatory authorities (FEMA, 2020).

• Natural Antimicrobial Agent: Demonstrates significant antibacterial and antifungal activity, attributed primarily to eugenol and cinnamaldehyde content. Used in natural food preservation systems, antimicrobial packaging, and as a bioactive ingredient in cleaning formulations.

• Cosmetic and Personal Care: Incorporated into oral care products (toothpastes, mouthwashes) for both flavor and antimicrobial properties. Used in topical formulations for warming effects, though restricted to low concentrations due to skin sensitization potential.

• Natural Eugenol Extraction: Serves as a raw material source for natural eugenol isolation. Natural eugenol obtained from cinnamon leaf oil can be used as a precursor for vanillin synthesis or sold as a stand-alone perfumery material (ScentTree, 2023).

• Aromatherapy: Employed in diffuser blends for its warming, stimulating, and mood-elevating properties. Particularly popular in seasonal and festive atmosphere creations.

Regulatory & Safety Overview

IFRA Status:

Cinnamon leaf oil is restricted under IFRA Standards due to its high eugenol content. As of Amendment 51 (2023), eugenol is subject to the following maximum acceptable concentrations in finished products (IFRA, 2023):

• Category 1 (Lip products): 0.45%

• Category 2 (Deodorants/antiperspirants): 0.14%

• Category 3 (Eye area products): 1.0%

• Category 4 (Fine fragrance): 2.5%

• Category 5A-D (Body care products - varying contact): 0.21-0.64%

• Category 6 (Oral care): 1.5%

• Category 7A-B (Rinse-off products): 2.0%

• Category 8 (Intimate products): 0.21%

• Category 9 (Soap): 4.9%

• Category 10A-B (Household products): 4.0-18%

• Category 11A-B (Non-skin contact products): 0.21%

• Category 12 (Air fresheners/distant contact): No restriction

Given that Ceylon cinnamon leaf oil typically contains 74.9-98% eugenol, formulation calculations must account for this concentration to ensure compliance with category-specific limits. For example, in a Category 4 fine fragrance (2.5% eugenol limit), the maximum use level of cinnamon leaf oil containing 87% eugenol would be approximately 2.9% (Fraterworks, 2024).

Official IFRA documentation: https://ifrafragrance.org/standards-library

EU Cosmetics Regulation:

Under EU Regulation (EC) No. 1223/2009 and its amendments, eugenol is classified as a fragrance allergen requiring mandatory declaration on product labels when present above threshold levels:

• 0.001% in leave-on products

• 0.01% in rinse-off products

Additionally, under European Regulation 2023/1545 (dated August 26, 2023), cinnamon leaf oil is classified as an allergen, and its presence must be declared on product labels when exceeding the above thresholds (ScentTree, 2023).

FEMA Status:

Cinnamon leaf oil holds GRAS (Generally Recognized As Safe) status as a flavoring ingredient under FEMA 2292. A comprehensive FEMA GRAS assessment of natural flavor complexes including cinnamon leaf oil was published by Gooderham et al. (2020), confirming safety for use in food applications at appropriate concentrations.

Toxicology:

The primary safety concerns associated with cinnamon leaf oil relate to its eugenol content:

• Skin Sensitization: Eugenol is a known skin sensitizer. IFRA restrictions are primarily based on dermal sensitization endpoints. Undiluted cinnamon leaf oil has been reported as moderately to strongly irritating in animal studies and can cause burning sensations, contact dermatitis, and allergic reactions in sensitive individuals (Tisserand & Young, 2014).

• Mucous Membrane Irritation: The oil presents low to moderate risk of mucous membrane irritation and should be used with caution in products intended for application near eyes or mucous membranes.

• Systemic Toxicity: Eugenol has been studied for systemic effects. While generally safe at fragrance use levels, concerns exist regarding potential effects on blood clotting (eugenol inhibits platelet aggregation) and liver toxicity at high oral doses.

• Safrole Content: Some cinnamon leaf oils may contain trace amounts of safrole, a restricted substance. IFRA and EU regulations recommend maximum exposure levels of 0.01% safrole from safrole-containing essential oils in cosmetics.

Safe use recommendations include dermal maximum concentrations of 0.6% based on 87% eugenol content, and oral use restrictions for individuals on anticoagulant medications or with bleeding disorders (Kusharomaexports, 2024).

Chemical Composition

Gas chromatography-mass spectrometry (GC-MS) analyses of Ceylon cinnamon leaf oil reveal the following typical composition (Raina et al., 2001; Jayawardena & Smith, 2010; Ultra International, 2023):

Major Components:

• Eugenol: 70-98% (typically 74.9-87%)

• β-Caryophyllene: 2.4-4.1%

• Benzyl benzoate: 2.0-3.0%

• Linalool: 2.5-8.5%

• Eugenyl acetate: 2.0-2.1%

• Cinnamyl acetate: 1.8-3.36%

• α-Terpineol: minor

• Caryophyllene oxide: minor

Minor Components:

• (E)-Cinnamaldehyde: 1.7-4.9%

• Piperitone: 3.31%

• α-Pinene: trace

• β-Pinene: trace

• Other sesquiterpenes and oxygenated compounds

The composition varies based on geographic origin, cultivation practices, harvest timing, and post-harvest handling. Notable chemotypes have been identified, including a rare linalool-rich variety (85.7% linalool) from South India and a benzyl benzoate-rich chemotype from Brahmaputra Valley (Jirovetz et al., 2001; Nath et al., 1996). However, the eugenol-rich chemotype remains the standard for commercial cinnamon leaf oil production, particularly from Sri Lankan sources.

Sourcing and Sustainability Considerations

Ceylon cinnamon (Cinnamomum zeylanicum) is primarily cultivated in Sri Lanka, where well-managed plantations allow for sustainable year-round leaf collection, except during the monsoon season (October-January). The cultivation system typically involves:

• Trees are grown in managed agroforestry systems

• Leaves are collected by cutting twigs, separating leaves from branches

• Leaves are dried before steam distillation (fresh leaves take longer to process)

• Approximately 1 hectare of cinnamon forest yields 1 ton of leaves

• Leaf harvest provides 2.5-3 kg essential oil per ton of leaves (1.6-1.8% yield)

This system allows cinnamon leaf oil production to utilize agricultural by-products that would otherwise be waste from cinnamon bark harvesting operations, creating a more sustainable value chain for cinnamon cultivation. The perennial nature of cinnamon trees and the regenerative leaf harvesting methods contribute to the environmental sustainability of this ingredient when sourced from responsibly managed plantations.

References

• Fraterworks. (2024). Cinnamon leaf oil, low BAP – Fraterworks. Retrieved from https://fraterworks.com/products/cinnamon-leaf-oil-ceylon

• Gooderham, N. J., Cohen, S. M., Eisenbrand, G., Fukushima, S., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Rosol, T. J., Davidsen, J. M., Harman, C. L., Murray, I. J., & Taylor, S. V. (2020). FEMA GRAS assessment of natural flavor complexes: Clove, cinnamon leaf and West Indian bay leaf-derived flavoring ingredients. Food and Chemical Toxicology, 145, 111585. https://doi.org/10.1016/j.fct.2020.111585

• International Fragrance Association (IFRA). (2023). Amendment 51 – Eugenol. IFRA Standards. Retrieved from https://ifrafragrance.org/standards-library

• Jayawardena, I., & Smith, R. (2010). Superheated water extraction of essential oils from Cinnamomum zeylanicum (L.). Phytochemical Analysis, 21(3), 265-268. https://doi.org/10.1002/pca.1221

• Jirovetz, L., Buchbauer, G., Stoyanova, A. S., Georgiev, E. V., & Damianova, S. T. (2001). Composition and antimicrobial activity of the essential oils of Cinnamomum zeylanicum from Sri Lanka. Journal of Essential Oil Research, 13, 200-202.

• Kusharomaexports. (2024). Cinnamon leaf organic essential oil. Retrieved from https://www.kusharomaexports.com/organic-essential-oils/cinnamon-leaf-organic-essential-oil

• Nath, S. C., Hazarika, A. K., Barua, S., & Bordoloi, D. N. (1996). Essential oil of Cinnamomum zeylanicum from Northeast India. Journal of Essential Oil Research, 8, 471-472.

• Raina, V. K., Srivastava, S. K., & Syamasunder, K. V. (2001). Essential oil composition of Cinnamomum zeylanicumBlume leaves from Little Andaman, India. Flavour and Fragrance Journal, 16(5), 374-376. https://doi.org/10.1002/ffj.1016

• Rao, P. V., & Gan, S. H. (2014). Cinnamon: A multifaceted medicinal plant. Evidence-Based Complementary and Alternative Medicine, 2014, 642942. https://doi.org/10.1155/2014/642942

• ScentTree. (2023). Cinnamon leaf oil (CAS N° 8015-91-6). Retrieved from https://www.scentree.co/en/Cinnamon_leaf_oil.html

• Senanayake, U. M., Lee, T. H., & Wills, R. B. H. (1978). Volatile constituents of cinnamon (Cinnamomum zeylanicum) oils. Journal of Agricultural and Food Chemistry, 26(4), 822-824.

• Tisserand, R., & Young, R. (2014). Essential oil safety: A guide for health care professionals (2nd ed.). Churchill Livingstone Elsevier.

• Ultra International. (2023). Cinnamon leaf oil. Retrieved from https://ultrainternational.com/product/cinnamon-leaf-oil/

• Foto di Nandhu Kumar su Unsplash