cinnamaldehyde

Cinnamaldehyde is a naturally occurring organic compound classified as an aldehyde, with the chemical formula C9H8O. It is the primary component responsible for the characteristic scent and flavor of cinnamon, making up about 60–80% of the essential oil in cinnamon bark. Cinnamaldehyde occurs predominantly as the trans (E) isomer and appears as a yellowish oily liquid at room temperature with a strong spicy aroma. It is widely used as a flavoring agent in foods and beverages, an ingredient in perfumes and cosmetics, and as an antimicrobial agent due to its antibacterial and antifungal properties. In medicine, it has anti-inflammatory effects by inhibiting pro-inflammatory cytokines, acts as a dietary antimutagen by stimulating DNA repair mechanisms, and serves as an aid in diagnosing allergic contact dermatitis via patch testing. Mechanistically, cinnamaldehyde activates transient receptor potential cation channels TRPA1 and TRPV3.

Other names

cinnamic aldehydebenzylideneacetaldehydephenylacrolein3-phenylpropenal3-phenyl-2-propenal