SRC-CINNAMON-2022 · PRIMARY

Characteristic Aroma Compound in Cinnamon Bark Extract Using Soybean Oil and/or Water

Wenwen Zhang, Chuankang Jia, Huimin Yan, Yalin Peng, Enmin Hu, Jun Qi & Qing Lin · Applied Sciences

Lifecycleactive

Published2022-01-26

DOI10.3390/app12031284

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

cinnamoncinnamaldehydeodour activity value

CLAIMS USING THIS SOURCE1

CLM-CINNAMON-001

Cinnamaldehyde in cinnamon bark aroma ↗

In a water extract of cinnamon bark assessed by odour activity values, cinnamaldehyde made the largest contribution to the aroma, among aroma-active compounds that also included hexanal, nonanal, limonene, 1-octen-3-ol, linalool and anethole.

Laboratory extracts of one bark sample; the extraction medium and time changed the profile.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:cinnamon-bark-aroma-2022 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.