Kanelialdehydi

Kanelialdehydi is an organic compound with the chemical formula C9H8O. It is an aldehyde and is structurally related to cinnamyl alcohol and cinnamic acid. Kanelialdehydi is the primary component responsible for the characteristic aroma and flavor of cinnamon. It is a pale yellow, viscous liquid at room temperature with a sweet, spicy, and warm scent.

This compound occurs naturally in the bark of cinnamon trees, such as Cinnamomum zeylanicum and Cinnamomum cassia. It can be extracted from these sources through steam distillation or solvent extraction. Kanelialdehydi can also be synthesized in laboratories. Its synthesis typically involves the oxidation of cinnamyl alcohol or other related reactions.

In terms of applications, kanelialdehydi is widely used in the food industry as a flavoring agent in candies, baked goods, beverages, and chewing gum. It is also employed in the fragrance industry for perfumes, soaps, and cosmetics due to its pleasant aroma. Furthermore, it has found use in traditional medicine for its potential antimicrobial and antioxidant properties, though scientific research in these areas is ongoing. Kanelialdehydi is generally recognized as safe for consumption within established limits.