推荐产品
生物源
Cinnamonum zeylanicum Blume
等級
FG
Kosher
法律遵循
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117
光學活性
[α]20/D +0.7°, neat
來源
Ceylon origin
折射率
n20/D 1.5330
bp
194-234 °C
密度
1.041 g/mL at 25 °C
應用
flavors and fragrances
文件
see Safety & Documentation for available documents
食物過敏原
no known allergens
感官的
cinnamon; clove; spicy; woody
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一般說明
Cinnamon leaf oil is mainly used as a food additive and flavoring agent in the food industry due to its distinct aroma. Eugenol and cinnamaldehyde are the key volatile constituents of this oil.
準備報告
提取方法：蒸馏
訊號詞
Warning
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
10 - Combustible liquids
水污染物質分類（WGK）
WGK 3
閃點（°F）
188.6 °F - closed cup
閃點（°C）
87 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Ojagh SM, et al
Food Chemistry, 120(1), 193-198 (2010)
Historical overview of the cinnamon industry
Wijesekera RO
Critical Reviews in Food Science and Nutrition, 10(1), 1-30 (1977)
Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana
Ranasinghe L, et al
Letters in Applied Microbiology, 35(3), 208-211 (2002)
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