Cinnamon Oil

Botanical Name : Cinnamomum Cassia Origin : India Mode of Extraction : Steam Distillation Main Constituents : Cinnamaldehyde, cinnamyl acetate, eugenol Description : Clear Transparent Liquid Appearence : Yellowish or brownish liquid Organoleptic properties : Sweet burning spicy smell and taste Refractive index at 20 °C : 1.6020-1.6060 Specific Gravity at 20 °C : 1.045-1.063 Solubility : Slightly soluble in water; soluble in equal volume of alcohol and of glacial acetic acid Storage : Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.