Cinnamon leaf oil

Cinnamon leaf oil is obtained by steam distillation of cinnamon leaves and the oil yield ranges between 0.5% and 1.8%. ^[1]

7 relations: Cinnamon, Confectionery, Distillation, Eugenol, Flavor, Oleoresin, Vanillin.

Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

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Confectionery

Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.

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Distillation

Distillation is the process of separating the components or substances from a liquid mixture by selective boiling and condensation.

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Eugenol

Eugenol is a phenylpropene, an allyl chain-substituted guaiacol.

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Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.

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Oleoresin

Oleoresins are semi-solid extracts composed of a resin in solution in an essential and/or fatty oil, obtained by evaporation of the solvent(s) used for their production.

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Vanillin

Vanillin is a phenolic aldehyde, which is an organic compound with the molecular formula C8H8O3.

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References

[1] https://en.wikipedia.org/wiki/Cinnamon_leaf_oil

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