A rich, hot cinnamon-bark aroma — sweet, deeply spicy and slightly balsamic, with a dry woody edge and a faintly medicinal, aldehydic bite from cinnamic aldehyde. More pungent and less delicate than true cinnamon bark oil, with a warming, almost gourmand character that lingers.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 98.
Crude, locally distilled cassia oil is a brownish yellow to dark brown liquid from which a resinous matter may deposit after ageing. Rectified (redistilled) cassia oil is a pale yellow or dark yellow, clear liquid, less viscous than the crude oil.
A certain degree of water-solubility seems to place this oil among the medium-strong materials.
The oil has a strong, spicy, warm and woody-resinous odor with an intensely sweet, somewhat balsamic undertone.
The flavor is warm, spicy, slightly woody, balsamic and intensely sweet.
Because of its intense and dark color, crude cassia oil is rarely used in perfumes as such. It may easily cause not only coloring but also discoloration of soaps and other perfumed products when incorporated in the perfume in modest concentration.
As a modifier with benzaldehyde in liqueur-flavors, in cherry flavors or wild cherry flavors, flavors for baked goods, candy, mouthwashes, etc., a true Cassia Oil lends power, sweetness and a popular spicy-warm note.
The oil is steam distilled from the leaves of Cinnamomum Cassia.