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Cinnamaldehyde

Q: Is Cinnamaldehyde natural or synthetic?

. Extraction: Naturally obtained as the primary component of cinnamon bark oil and cassia oil via steam distillation. Also produced synthetically by aldol condensation of benzaldehyde and acetaldehyde. CAS 104-55-2, molecular weight 132.16 g/mol. The synthetic molecule is chemically identical to the natural one..

POPULAR AND WEIRD / spicy · warm · sweet

Cinnamaldehyde

Category	POPULAR AND WEIRD
Subcategory	spicy · warm · sweet
Origin
Volatility	Heart Note
Botanical	N/A — found in Cinnamomum verum bark oil
Appearance	pale yellow to dark yellow clear oily liquid
Odor Strength	High
Producing Countries	China, Indonesia, Sri Lanka
Pyramid	Heart

Hot, sweet, unmistakably cinnamon. Trans-cinnamaldehyde — the single molecule that IS the smell of cinnamon, responsible for 90% of what your nose recognizes.

Scent
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Hot, sweet, spicy — pure cinnamon in molecular form. At high concentration: searing, almost irritating. At low concentration: warm, sweet, and comforting. Less complex than whole cinnamon oil (which also contains eugenol, linalool, and other terpenes), but more directly impactful. A single-note experience with extraordinary power.

Evolution over time

Immediately

Searing hot-sweet cinnamon burst

After a few hours

Warm, rounded cinnamon sweetness, less sharp

After a few days

Persistent sweet-spicy residue, warm and comforting

The Full Story

Cinnamaldehyde (trans-3-phenylpropenal, CAS 104-55-2) is the molecule primarily responsible for the smell and taste of cinnamon. It constitutes 65-80% of cinnamon bark oil (Cinnamomum verum) and 70-90% of cassia oil (C. cassia). It is perhaps the most recognizable single-molecule scent after vanillin.

The molecule is an alpha,beta-unsaturated aldehyde — a reactive chemical class that gives it both its potent aroma and its skin-sensitizing properties. IFRA restricts its use in fine fragrance to relatively low percentages. At full concentration, cinnamaldehyde is burning hot on the tongue and nose; at trace levels, it provides a warm, sweet, instantly comforting spice character.

Cinnamaldehyde is produced both by extraction (from cinnamon/cassia bark oil) and by industrial synthesis (aldol condensation of benzaldehyde and acetaldehyde). The synthetic material is identical to the natural molecule.

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Related: Allspice · Anethole · Anise · Asafoetida · Baking Spices · Bay Leaf · Biryani · Caraway

Did You Know?

Did you know?

Cinnamaldehyde is one of the few flavor molecules that activates TRPA1 receptors — the same ion channels triggered by wasabi, mustard oil, and tear gas. This is why cinnamon can feel 'hot' even though it contains no capsaicin. The molecule was first isolated from cinnamon oil by the French chemists Dumas and Peligot in 1834.

Extraction & Chemistry

Extraction method: Naturally obtained as the primary component of cinnamon bark oil and cassia oil via steam distillation. Also produced synthetically by aldol condensation of benzaldehyde and acetaldehyde. CAS 104-55-2, molecular weight 132.16 g/mol. The synthetic molecule is chemically identical to the natural one.

Molecular Formula	C9H8O
CAS Number	104-55-2
Botanical Name	N/A — found in Cinnamomum verum bark oil
IFRA Status	Restricted — known skin sensitizer with strict concentration limits (IFRA 51st Amendment). Must be declared on labels when above threshold.
Synonyms	cinnamylaldehyde, 3-phenyl-2-propenal
Physical Properties
Odor Strength	High
Lasting Power	212 hours at 100.00%
Appearance	pale yellow to dark yellow clear oily liquid
Boiling Point	249.00 to 252.00 °C. @ 760.00 mm Hg
Flash Point	200.00 °F. TCC ( 93.33 °C. )
Specific Gravity	1.04600 to 1.05000 @ 25.00 °C.
Refractive Index	1.61900 to 1.62300 @ 20.00 °C.

In Perfumery

Cinnamaldehyde is the primary molecule used for cinnamon effects in perfumery. It functions as a top-to-heart spice note with strong projection. Must be used carefully due to IFRA restrictions on skin sensitization. At low doses it provides warm, sweet spice character in amber, gourmand, and winter compositions. Synergizes with eugenol (clove) and vanillin in classic amber accords. The reactive aldehyde group means it can interact with other formula components, requiring careful formulation.