Good quality cinnamon from Vietnam

Good quality cinnamon from Vietnam

Cinnamon bark products are over 50 cm long, usually dried naturally to roll into tubes. Standard thickness: body shell: 3.06 mm – 5.14 mm; essential oil layer: 0.96 mm – 1.97 mm; branch bark: 1.28 mm – 3.62 mm; essential oil layer of twig bark: 0.41mm – 1.11mm. The outer surface of the cinnamon bark is less rough, brown to gray-brown, with many patches (capsule). The inner surface is reddish brown to dark brown, smooth, easily broken, the broken surface is reddish brown, with few fibers. Cinnamon  has a very characteristic strong aroma. When scraping a thin layer at the top of the cinnamon stick, see the layers of oil, taste a bit spicy, when mixed with water, it is milky white. The essential oil of  cinnamon has its own characteristic spiciness, when tasting, you can feel the strong spicy taste but not too strong, the aftertaste is sweet.

The quality criteria of cinnamon bark essential oil include:

Essential oil content: 4.12% to 6.08% v/w;
Refractive index: 1.5926 to 1.5978 nD;
Humidity: 14.2% to 16.0%;
Density: 1.0192 to 1.0219;
Concentration of cinnamic aldehyde: 80.92% to 91.22% v/w.

Quality criteria of cinnamon bark essential oil include:

Essential oil content: 3.28% to 4.85% v/w;
Refractive index: 1.5328 to 1.5978;
Humidity: 13.2% to 15.2%;
Density: 1.0104 to 1.0182;
Concentration of cinnamic aldehyde: 72.12 % to 83.11 % v/w.