Application of Cinnamaldehyde in Food

Nov. 25, 2020

Cinnamaldehyde, also known as cinnamaldehyde, cassia aldehyde, β-propenal or 3-phenyl-2-propenal, is an aldehyde organic compound found in cinnamon oil, rose oil, patchouli oil, and other essential oils. Its chemical name is triphenylacrolein, and its molecular formula is C9H8O. At atmospheric pressure, its melting point is -8°C, and its boiling point is 253°C. It exists in liquid form. There are two isomers of cinnamaldehyde, cis and trans, and all-natural cinnamaldehyde has a trans structure. Cinnamic aldehyde has a strong and lasting fragrance of cinnamon oil and has properties such as antibacterial and antifungal, vasodilator and hypotensive, etc. It is widely used in medicine, the food industry, and other fields.

Good antibacterial action

Cinnamaldehyde is widely used in food preservation. It can be used mainly in the following ways: fumigation, film preparation, and emulsion treatment. After fumigation of mushrooms with cinnamaldehyde, Wen Xiaoli and others found that compared with the control group, the microbial content, respiration, oxidative damage, and water content of the experimental group were reduced. All the indicators showed that the fumigation with cinnamaldehyde could effectively maintain the quality of the mushrooms and had a good effect of preserving freshness. Wang Liqiang et al. used cinnamaldehyde and calcium propionate as antibacterial agents, combined with potato starch, glycerin, calcium chloride, and other substances to prepare the antibacterial edible film, which could effectively inhibit the growth and reproduction of microorganisms in cooled meat, slow down the loss of moisture, and play a good role in preserving the freshness of cooled meat. 

Cinnamaldehyde

Food Additives

Cinnamaldehyde has a strong and long-lasting cinnamon oil special flavor, commonly used in food additives. Cinnamon oil can be added in trace amounts to Chinese soups, coffee, cookies, and baked goods to enhance the flavor of foods. Adding cinnamaldehyde to chewing gum can increase the fragrance of the gum itself and also cover up bad breath and remove some oral bacteria.

Preserving and improving the flavor

Because of its excellent broad-spectrum antimicrobial properties, special aromatic odor, cinnamaldehyde has played a double role in the food industry to preserve preservatives and improve the flavor of taste.


Cinnamic aldehyde is fast metabolized in the human body and has few residues. It is recognized as a safe and non-toxic food flavoring by the Flavor and Extract Manufacturers Association (FEMA) and as a safe and non-toxic substance by the U.S. Food and Drug Administration (FDA). In China, cinnamaldehyde is also recognized as a synthetic flavoring for food, which can be used in meat, candy, chewing gum, condiments, etc. However, cinnamaldehyde is less soluble in water and has a lower solubility in water. Some derivatives of cinnamic aldehyde have similar properties to cinnamaldehyde, such as cinnamon aroma is light and has antibacterial properties; some studies show that cinnamaldehyde microemulsion can solve the problem of poor water solubility, and has a very good antibacterial effect. The further research and development of cinnamaldehyde derivatives and related products such as microemulsions can better expand the application range of cinnamaldehyde.

The above information is provided by the Cinnamaldehyde supplier.


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