British Food Journal Volume 36 Issue 3 1934

Abstract

5a. Oil of cinnamon, oil of cassia, oil of cassia cinnamon, is the lead‐free volatile oil obtained from the leaves or bark of Cinnamomum cassia (L.) Blume, and contains not less than 80 per cent. by volume of cinnamic aldehyde.

Citation

(1934), "British Food Journal Volume 36 Issue 3 1934", British Food Journal, Vol. 36 No. 3, pp. 21-30. https://doi.org/10.1108/eb011268