99% Fragrance grade Food Grade Cinnamaldehyde CAS 104-55-2

Product Overview

Cinnamaldehyde (cinnamic aldehyde) is the principal aroma compound of cinnamon, a light-yellow oily liquid with the formula C₆H₅CH=CHCHO and the warm, spicy odor that defines cinnamon flavor worldwide. It occurs naturally as the trans isomer and is approved by FDA (GRAS) and JECFA as a flavoring substance — the standard cinnamon flavor of candies, chewing gum, beverages, toothpaste and baked goods.

Beyond flavor, cinnamaldehyde is a bioactive molecule with proven value in three more markets: it is a broad-spectrum natural antimicrobial used for food preservation and hygiene, and a natural agrochemical active for pest control. One molecule — flavor, preservation and agriculture from a single natural-origin chemical.

Core value propositions:

Flavors & Fragrances:

● the characteristic cinnamon flavor and fragrance of foods, beverages, confectionery, oral care and perfumery;

Food Preservation:

● a broad-spectrum natural antimicrobial that inhibits bacteria, molds and yeasts in foods and packaging;

Agrochemicals & Specialty:

● a natural active for insect control and biocide formulations, plus specialty chemical applications.

Product Information (Quick Facts)

Chemistry & Grades

Cinnamaldehyde is an α,β-unsaturated aldehyde: a phenyl ring conjugated through a carbon–carbon double bond to the aldehyde group. That conjugation gives the molecule its characteristic absorption, its stability, and — crucially — its Michael-acceptor reactivity, which is the basis of its antimicrobial and biochemical activity. Commercial material is predominantly the trans (E) isomer, produced by extraction from cinnamon oil or by aldol condensation of benzaldehyde with acetaldehyde.

Grade selection follows the market. Flavor/fragrance grade (≥ 99%) meets food-safety and sensory specifications for food, beverage and oral-care use (FDA GRAS; FEMA 2286);

Key Features & Benefits

● Authentic cinnamon character: the true cinnamon flavor and fragrance compound, widely approved as a food flavoring (FDA GRAS, JECFA).

● Broad-spectrum antimicrobial activity: inhibits Gram-positive and Gram-negative bacteria, molds and yeasts — a natural alternative to synthetic preservatives.

● Bioactive Michael acceptor: the α,β-unsaturated aldehyde reacts with microbial thiols, underpinning its antibacterial, antifungal and biochemical effects.

● Proven safety record: decades of food use with GRAS status in major markets.

● Multi-market versatility: one molecule serving food, agrochemical, hygiene and perfumery industries.

Main Applications

1 Flavors & Fragrances (Core Application)

Cinnamaldehyde is the signature cinnamon flavor chemical:

● Confectionery and chewing gum: cinnamon flavour in candy, chewing gum and lozenges;

● Beverages and bakery: cinnamon notes in cola type drinks, bakery products and dessert;

● Oral care: flavour in toothpaste, mouthwash and breath fresheners;

● Fragrances: warm spicy note in perfumes, soaps, lotions and household items.

2 Food Preservation & Hygiene

● Natural antimicrobial: inhibits spoilage bacteria, molds and yeasts in food products;

● Active packaging: antimicrobial coating on food-packaging films and preservation papers;

● Feed preservation: mold control in animal feed;

● Hygiene products: antimicrobial component in sanitizers and specialty formulations.

3  Specialty Applications

● Fungicide component: antifungal activity used in plant-protection formulations;

● Specialty chemicals: electroplating brightener and intermediate in fine chemistry;

● Cosmetics: fragrance and functional component in personal-care products.

Packaging, Storage

Packaging (customizable):

● 25 kg HDPE jerry can, 200 kg HDPE drum or galvanized iron drum, 1,000 L IBC;

Storage:

● Keep in a cool, dry, well-ventilated area away from direct sunlight and heat;

● Keep containers tightly closed — avoid prolonged air exposure (oxidation and color drift);

● Store away from strong oxidizing agents and acids;

● Recommended storage temperature 5 °C – 30 °C; use within shelf life.

Why Choose Jinan Future Chemical Co., Ltd.?

● Factory-direct supply: own production capacity, transparent pricing, no middleman markup;

● Stable quality: strict internal control, every batch tested, COA with every shipment;small trial orders accepted.

● Export experience: familiar with sea/air shipping documentation for chemical commodities, complete paperwork support;

FAQ

Q1: What is cinnamaldehyde used for?

Its dominant use is as the cinnamon flavor and fragrance chemical of foods, beverages, confectionery, oral care and perfumery. It is also a broad-spectrum natural antimicrobial for food preservation, a pharmaceutical intermediate for cinnamic acid and drug synthesis, and a natural active in agrochemicals and biocide products.

Q2: Natural or synthetic cinnamaldehyde — what is the difference?

Both are the same molecule (CAS 104-55-2, predominantly the trans isomer). Natural cinnamaldehyde is distilled from cinnamon bark/leaf oil; synthetic material is made by aldol condensation of benzaldehyde and acetaldehyde. Flavor, safety and efficacy are essentially identical — the choice is driven by cost and by 'natural flavor' labeling requirements in the destination market.

Q3: How does cinnamaldehyde act as an antimicrobial?

Cinnamaldehyde is an α,β-unsaturated aldehyde (Michael acceptor). It reacts with thiol groups of microbial proteins and enzymes, disrupting membrane function and metabolism of bacteria, molds and yeasts. This broad-spectrum mechanism is why it works as a food preservative and biocide at low concentrations.