Cinnamaldehyde

Who discovered Cinnamaldehyde?

 

In 1834, the molecular formula of Cinnamaldehyde was first discovered by two French chemists, Jean Baptiste André Dumas (1800-1884) and Eugéne Melchior Péligot (1811-1890). The structural formula of Cinnamaldehyde was determined by Emil Erlenmeyer (1825-1909), a German chemist, in 1866.

 

Where is Cinnamaldehyde found?

 

Cinnamaldehyde occurs naturally in the bark of cinnamon trees of the genus Cinnamomum, Cinnamomum zeylanicum, Cinnamomum cassia, and Cinnamomum camphor.  Native to Sri Lanka and India, the most prevalent cinnamon tree, Cinnamomum zeylanicum, is now cultivated in other countries including Brazil, Jamaica, and Mauritius. Cinnamomum cassia and Cinnamomum camphor originated in China and are currently grown in various regions of eastern and southern Asia.  

 

In order to extract Cinnamaldehyde from Cinnamomum cassia, Cinnamomum camphor, and Cinnamomum zeylanicum, the bark of each tree is treated with steam. As the steam cools, condenses, and softens the bark, Cinnamaldehyde becomes able to be extracted from the bark. Cinnamaldehyde can also be produced artificially. This alternative way of gathering Cinnamaldehyde is through synthesis, reacting benzaldehyde (C6H5CHO) with acetaldehyde (CH3CHO).

 

Current Uses of Cinnamaldehyde 

 

Cinnamaldehyde's primary use is as a food additive. It is used to flavor various edible products such as cake mixes, chewing gums, chocolate products, synthetic cinnamon oils, cola/soft drinks, ice creams, and vermouth. Cinnamaldehyde is also employed in other modern uses such as herbal remedies, insecticides, fungicides, insect repellents, cosmetics, and home care products. Helping to remedy the common cold or flu, diarrhea, and even some forms of cancer, Cinnamaldehyde is a substance with diverse applications. Additionally, Cinnamaldehyde possesses a fragrant scent that can be recognized in deodorants, detergents, mouthwashes, perfumes, sanitary napkins, soaps, and toothpastes.

 

Toxicity

 

Cinnamaldehyde is currently classified as not dangerous or toxic to humans. Cinnamaldehyde is a food additive, and the FDA (U.S. Food and Drug Administration) categorizes it under the “generally-recognized as safe” (abbreviated GRAS) grouping of compounds.

 

However, Cinnamaldehyde does possess a few minor hazards, including respiratory tract irritation (due to excessive inhalation); skin irritation; eye irritation; and gastrointestinal irritation, nausea, vomiting, and diarrhea (due to excessive ingestion). 

 

Cinnamaldehyde may form an explosive mixture with other substances when heated. It can also decompose into carbon monoxide, carbon dioxide, and other irritating and toxic fumes and gases, all of which are hazardous. Cinnamaldehyde itself, C9H8O, is not a hazardous substance.

 

Cinnamaldehyde is stable under normal temperatures and pressures. However, it is highly combustible and its gases produced under flame can be irritating, corrosive, and/or toxic.

 

Problems with use and storage

 

Due to its safe nature, Cinnamaldehyde can be stored in the presence of frequent human interaction and other food items. For best results, the compound should be stored in a tightly-sealed container in an environment that is cool, dry, and well-ventilated.