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Cinnamon



The use of cinnamon oil goes back more than 2000 years, where it was used in the first perfumes in ancient Egypt. Theoretically, you can use anything from the cinnamon tree in perfumery.


The oil of the leaves is obtained by steam distillation after drying.

The bark is scraped into small pieces and laid out to dry. The smell is extracted from the (cinnamon) sticks by steam distillation. This perfume oil is most often used for perfumes.


Cinnamon sticks smell warm, full, slightly fruity, peppery and vanilla. Cinnamon leaves smell spicy, woody and a little metallic. Cinnamon is especially popular during the Christmas season with its spicy, seductive, sweet scent.


The use of cinnamon oil is highly restricted by the EU and IFRA. The three main ingredients of cinnamon oil are cinnamon alcohol (limited to 1.2%), cinnamaldehyde (limited to 0.25%) and eugenol (limited to 2.5%). All of these restrictions apply to the final perfume product. To work around these restrictions, there are some synthetically produced cinnamon ingredients, such as the synthetic cinnamal.




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