Cinnamaldehyde is mainly added to foods and medicines to enhance its quality in terms of aroma and taste. It is used as a flavoring agent in liquid refreshments, ice-creams, chewing gums and candy. It is also used in perfumes to recreate the magic of fruity and interesting fragrance ranges.
In addition to its uses as a herbal remedy, the primary use of cinnamaldehyde is as a food additive to enhance the flavor and/or odor of food products. It is used most commonly in cake mixes, chewing gums, chocolate products, synthetic cinnamon oils, cola drinks, ice creams, soft drinks, and vermouth.
Cinnamaldehyde occurs naturally in the bark of cinnamon trees and other species of the genus Cinnamomum like camphor and cassia. These trees are the natural source of cinnamon, and the essential oil of cinnamon bark is about 90% cinnamaldehyde. Cinnamaldehyde is also used as a fungicide.
Cinnamaldehyde is an organic compound with the formula C6H5CH=CHCHO. Occurring naturally as predominantly the trans (E) isomer, it gives cinnamon its flavor and odor. It is a phenylpropanoid that is naturally synthesized by the shikimate pathway.
