The boiling point of cinnamaldehyde is higher than that of other organics of comparable molecular weight, making it useful in the preparation of flavors such as daffodil, lily of the valley, and rose, and in applications such as soap, toothpaste, and other oral care. Cinnamaldehyde in food can be used to modulate apple, cherry and other fruit flavors, making the fruit flavor heavier, more attractive to consumers, but also can be used in candy, ice cream, chewing gum, general food and tobacco and other production.

Water enzyme method for cinnamaldehyde extraction, need to control the reaction temperature to achieve the best activity of the enzyme, high cost. Supercritical co2 extraction for cinnamaldehyde extraction, equipment requirements, high cost.