Cinnamaldehyde is an organic compound responsible for the taste and smell characteristic of cinnamon. It is a pale yellow and viscous liquid that occurs naturally in the bark of the cinnamon tree and other species of the genus Cinnamomum. The essential oil of cinnamon is 90% cinnamaldehydes.
Cinnamaldehyde was isolated from the essential oil of cinnamon in 1834 by Dumas and Péligot, and was synthesized in the laboratory twenty years later by Chiozza.
Naturally, it exists in the form of trans-cinnamaldehyde. The molecule is composed of a phenyl group linked to an unsaturated aldehyde. As such, cinnamaldehyde can be considered a derivative of acrolein.
& Bull; cinnamaldehydes have very special smell, it is used violently as
speics; food additives in chewing, ice cream, drinks and cannies;
& Bull; It is also used in perfume. Cinamaldehydes have low toxicity;
& Bull; Can be used as pesticides and insecticides, Mata mosquito larva very efficient;
& Bull; Cinnamaldehydes are also used in antibiotics and anti-cancer drugs;
& Bull; It can also be used in antioxidant additive, dispersing agent, surface active agent and solvent.