Cinnamon, known in Japanese as keihi or nikki, has been used as a spice since antiquity, and its essential oil is extracted from the bark. Because bark oil is expensive, leaf oil is sometimes used instead.
Cinnamon falls broadly into two types. One is Chinese cinnamon, also called cassia, which accounts for most cinnamon used in cooking. Its scent has a cheap character, with a strong pepper note and an impression of bitter almonds. It seems to be particularly favored in the United States.
The other is the more expensive type, also known as true cinnamon. Called Ceylon cinnamon, it is cultivated in Sri Lanka and Madagascar. This type is preferred in Europe and smells milder than Chinese cinnamon.
The scent has two facets: (1) a very warm, hot-spice facet and (2) a very dry, woody facet.
What Does It Smell Like in Perfume?
In perfume, cinnamon acts as a hot spice, adding a warming pungency and dry woodiness to sweetness. Even among natural materials, bark oil is rich in cinnamaldehyde, while leaf oil contains more eugenol and has a more clove-like character. Cinnamalva is a separate synthetic material reminiscent of cinnamon, rather than natural cinnamon oil itself; it adds warm spiciness from the top through the heart. Cinnamaldehyde is subject to IFRA restrictions, so its use level must be designed for the relevant product category.
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