Cinnamon trees carry a distinctive scent. This fragrance originates from specific parts of the tree and particular chemical compounds that give cinnamon its familiar aroma.
The Scent’s Origin
The characteristic aroma of cinnamon primarily comes from the inner bark of the Cinnamomum tree, where a significant concentration of aromatic compounds resides. The main chemical compound responsible for the strong, spicy scent is cinnamaldehyde, which makes up a large portion of the essential oil found in the bark, often ranging from 65% to 80%.
When the bark is harvested and processed, such as drying or grinding, the cell walls break down, releasing these volatile compounds into the air. While cinnamaldehyde is the dominant contributor, other compounds like eugenol, linalool, caryophyllene, and trans-cinnamyl acetate also contribute to the overall complex aroma profile. These compounds collectively create the warm, sweet, and spicy notes recognized as cinnamon.
Varieties of Cinnamon Trees
The term “cinnamon tree” refers to several species within the Cinnamomum genus. The two main categories are Ceylon cinnamon, scientifically known as Cinnamomum verum (or Cinnamomum zeylanicum), and Cassia cinnamon, which includes several species such as Cinnamomum cassia, Cinnamomum aromaticum, Cinnamomum burmannii, and Cinnamomum loureiroi. While both types smell like cinnamon, their aromatic profiles exhibit noticeable differences.
Ceylon cinnamon, often called “true cinnamon,” has a more delicate, sweeter, and nuanced aroma, sometimes with subtle citrus and floral undertones. This milder scent is partly due to its lower cinnamaldehyde content compared to some Cassia varieties, and its very low levels of coumarin, a naturally occurring compound that can have a slightly bitter taste in higher concentrations.
In contrast, Cassia cinnamon typically presents a stronger, spicier, and more pungent aroma. Cassia varieties generally contain higher amounts of cinnamaldehyde and significantly more coumarin, which contributes to their bold and sometimes more intense or bitter flavor profile.
Beyond the Bark
While the inner bark is the primary source of cinnamon’s strong aroma, other parts of the tree also possess aromatic qualities. The leaves of Cinnamomum verum, for instance, can release a subtle, spicy, or clove-like scent when crushed or rubbed. This is mainly attributed to the presence of eugenol, which can be a major component in cinnamon leaf essential oil, sometimes making up 70% to 95% of its composition.
The flowers of the cinnamon tree are noted to have a distinct odor. The fruit of the tree may also carry a faint cinnamon aroma but are not used for commercial spice production. The strong, sweet, and spicy scent that consumers associate with cinnamon is overwhelmingly concentrated in the inner bark, distinguishing it from the subtler or different aromas found in the tree’s other components.