CASSIA OIL 化学特性,用途語,生産方法
化学的特性
Cinnamon leaf oil is produced by steam distillation of the leaves of the
cinnamon tree, Cinnamomum zeylanicum Blume (C. verum J.S. Presl).The
main producer is Sri Lanka, with ~200 t oil annually. Cinnamon leaf oil
is a reddish-brown to dark brown liquid with a characteristic spicy odor,
reminiscent of clove buds.
Specifications of cinnamon leaf oil from Sri Lanka are d
2020 1.037–1.053; n
20D 1.5270–1.5400; α
20D ?2.5 ° to +2 °; solubility: 1 vol in 2 vol of 70% aqueous
ethanol at 20℃; phenol content: 75–85%.
Themain component of cinnamon leaf oil is eugenol (70–83%).
The oil is used as such in spicy oriental perfumes, for flavoring sweets and
alcoholic beverages or as a source of high-grade eugenol.
物理的性質
The oil is a light- to dark-brown liquid. It is soluble in most fixed oils and propylene glycol. It is
soluble with cloudiness, in mineral oil, but it is insoluble in glycerin.
CASSIA OIL 上流と下流の製品情報
原材料
準備製品