Kaneelaldehüüd

Kaneelaldehüüd, also known as cinnamaldehyde, is an organic compound that is responsible for the characteristic aroma and flavor of cinnamon. It is a pale yellow, viscous liquid at room temperature, with the chemical formula C9H8O. Kaneelaldehüüd occurs naturally in the bark of cinnamon trees, belonging to the genus Cinnamomum. It can be extracted from cinnamon bark through steam distillation. While it is the primary component of cinnamon oil, it is also found in smaller amounts in other plant species.

Industrially, kaneelaldehüüd is synthesized from benzaldehyde and acetaldehyde through an aldol condensation reaction. This synthetic route allows for its production in larger quantities and at a lower cost, making it a widely used ingredient. Its applications are diverse, ranging from flavorings in food and beverages to fragrances in perfumes and cosmetics. It is also utilized in some agricultural applications as a pesticide and fungicide, and in certain industrial processes as a corrosion inhibitor.

Kaneelaldehüüd is generally recognized as safe (GRAS) by regulatory bodies for use as a food flavoring agent. However, in its concentrated form, it can be an irritant to the skin and mucous membranes. Studies have also explored its potential health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties, though further research is ongoing in these areas.