1 scope This standard applies to chinese cinnamon oil extracted from the leaves and / or branches of cinnamomum in southern china (cinnamomum aromaticum nees, syn.Cinnamomum cassia nees ex blume) by steam distillation. 2. Technical requirements 2.1 sensory requirements Color:light yellow to reddish brown State:liquid Aroma: similar to the characteristic aroma of cinnamaldehyde 2.2 physical and chemical indicators Relative density20201.052~1.070 Refractive index201.600~1.614 Uses: 1. Natural cinnamon oil is the permitted food additives according to the food safety gb gb6060-2014. Fema usage limit: 1900mg/kg in chewing gum; 290mg/kg in meat products; 150mg/kg in candy; 140mg/kg in condiments; 73mg/kg in baking food; 11mg/kg in cold drinks; 3.0mg/kg in soft drinks; 2. Food fragrance for food flavors, can be used in bread, cakes, pastries and other baked products; can be used as food fragrance in candy, plum, cherry, chocolate and other confectionery; as food fragrance in fruit drinks and alcoholic beverages, and as fragrant seasonings for food cooking. 3. The blending of domestic chemical floral fragrance; the blending of toothpaste, mouthwash, soap, incense and other fragrances; 4. The blending of tobacco flavors 5. Medicinal aspects: the oil has the effects of dispelling wind-damp, warming and nourishing the spleen and stomach; commonly used in curing rheumatism, pruritus of skin, the symptoms of yang exhaustion of spleen and stomach, abdominal pain due to cold accumulation, abdominal pain and alvine flux, abdominal pain diarrhea, cold hernia and s sensation of gas rushing etc.