Definition
Cinnamon in perfumery refers to bark-derived material from Cinnamomum verum (Ceylon cinnamon, Sri Lanka) or Cinnamomum cassia (cassia, China and Vietnam). The essential oil is extracted by steam distillation from bark or leaves. Both species are dominated by cinnamaldehyde as their primary aroma molecule: 50 to 75% in Ceylon cinnamon, 80 to 95% in cassia (IFRA ingredient database, accessed 2026-05-27). Ceylon cinnamon carries a sweeter, softer, more complex profile suited to premium niche work; cassia is sharper, warmer, and used more broadly in mainstream compositions.
Technical detail
Cinnamaldehyde is a known skin sensitizer. IFRA restricts cinnamon bark oil to very low concentrations in leave-on skin products, including most fine fragrance categories (IFRA standards, Amendment 49, accessed 2026-05-27). Leaf oil, with a different molecular profile, is subject to separate restrictions. The cost of Ceylon cinnamon essential oil ranged between 180 and 320 euros per kilogram in 2026. Cassia oil is considerably cheaper.
In composition, cinnamon functions predominantly as a heart and base note. Its moderate volatility produces a warm, glowing dry-down that reinforces amber, resin, and vanilla structures. Niche perfumers use it to anchor oriental, gourmand-spicy, and woody-spicy accords. It is also one of the defining materials of the classic oriental structure alongside labdanum, benzoin, and vanilla.
Examples
Three niche compositions where cinnamon plays a defining role:
- Spicebomb (Viktor & Rolf, 2012): cinnamon and chili as twin drivers of an explosive spicy-oriental structure (Fragrantica, accessed 2026-05-27).
- Cinnamon (Comme des Garçons, 2002, series Odeur 71): a monofloral treatment isolating the bark note in an abstract context (Basenotes, accessed 2026-05-27).
- By Kilian Back to Black (2007): cinnamon and honey over a dark oriental base, illustrating the material's affinity with gourmand-dark accords (Fragrantica, accessed 2026-05-27).