Cinnamon Bark Oil is produced by steam distillation of the dried inner bark of cinnamon trees, with a typical yield of 0.5–1.0%. Its flavor profile is dominated by trans-cinnamaldehyde, with secondary contributions from eugenol, cinnamyl acetate, linalool, and β-caryophyllene. Cassia oil (C. Cassia) is typically higher in cinnamaldehyde (70–90%) while Ceylon oil (C.
Zeylanicum) contains 55–75% cinnamaldehyde with additional eugenol (5–10%). Cinnamon Bark Oil has documented antimicrobial, antifungal, antioxidant, and blood-glucose-modulating activities. It is used at typical flavor levels of 20–500 ppm in cola beverages, mulled drinks, cinnamon candies, chewing gum, bakery products, and Asian sauces. FEMA GRAS (FEMA 2291), FDA 21 CFR 182.20, EU Flavoring Regulation compliant. Concentrated oil is a skin irritant — dilute properly for topical application.