35. Cinnamon Leaf

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch35

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Cinnamon Leaf, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch35

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • cinnamon leaf, and cinnamon tree yields leaves - essential oils by steam distillation;
  • tree, having shiny green leaves when mature - immature stage, leaves having a reddish color;
  • dry leaves, a yield of 1.5–2% cinnamon leaf oil;
  • Indian oil, higher level of eugenol and its acetate;
  • analysis of cinnamon leaf oils - from Sri Lanka and India;
  • Ceylon and Seychelles cinnamon leaf oils, physical characteristics - defined by FCC;
  • main value of cinnamon leaf oil - high content of eugenol, and consequent antiseptic property;
  • cinnamon leaf oil - replacing clove oil in processed food, used in cosmetics and toiletries;
  • leaf volatiles, found to be effective against most fungi


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • Identification Numbers

  • References