Low MOQ for Artemisia Essential Oil - High purity 98% min. cinnamaldehyde Cinnamic aldehyde CAS 104-55-2 for food flavour and fragrance – SenHai

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Low MOQ for Artemisia Essential Oil - High purity 98% min. cinnamaldehyde Cinnamic aldehyde CAS 104-55-2 for food flavour and fragrance – SenHai Detail:

Application

Food additives
Daily chemical industry
Flavour and fragrance

Description

Cinnamaldehyde, commonly known as cinnamaldehyde,is the chemical compound that gives cinnamon its flavor and odor. Cinnamic aldehyde occurs naturally in the bark of cinnamon, camphor, and cassia trees. These trees are the natural source of cinnamon, and the essential oil of cinnamon bark is about 90% cinnamic aldehyde. There are two isomers of cinnamaldehyde, cis-type and trans-type, and the commercially available cinnamaldehyde, whether natural or synthetic, is trans-type.

Cinnamaldehyde is permitted to be used as a synthetic flavor in food according to gb2076-2011. It can be used to prepare flavors for meat, flavoring, oral care products, chewing gum and candy

Specification

Items	Standards
Characters	Light yellow liquid with strong cinnamon scent
Relative density (20/20℃)	1.046～1.053
Refractive index (20℃)	1.619～1.625
Acid Value (KOH mg/g)	≤ 10.0
Assay	≥98%

Benefits & Functions

Cinnamaldehyde has been shown to reduce the inflammatory response in the body, leading to fewer negative symptoms. Inflammation is linked to chronic conditions like heart disease, diabetes, and arthritis. Ceylon cinnamon may be able to reduce symptoms of these conditions.

Applications

It is used as a flavoring in food items like chewing gum, ice cream, candy, and beverages and in some perfumes of natural, sweet, or fruity scents. Cinnamic aldehyde is also sometimes used as a fungicide and its scent is known to repel animals like cats and dogs.

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