Cinnamaldehyde is an aromatic aldehyde that constitutes 65-80% of cinnamon bark oil and is responsible for cinnamon's characteristic sweet, warm, spicy flavour and aroma. Commercially produced by distillation of cassia oil or by chemical synthesis.
Used in food flavouring, antimicrobial food preservation (effective against E. Coli, Salmonella), fragrance, animal feed and agricultural fungicide applications.