Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume.

Jayaprakasha, G. K. and Jaganmohan Rao, L. and Sakariah, K. K. (1997) Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume. Flavour and Fragrance Journal, 12 (5). 331-333, 8 ref..

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Abstract

GC and GC-MS analyses were used to characterize volatile oil composition of fruits of Cinnamomum zeylanicum (cinnamon) grown in 2 regions of South India, i.e. (i) coastal Karnataka and (ii) south Kerala. Results are tabulated. In both oils the major peak area was identified as trans-cinnamyl acetate, followed by beta-caryophyllene, peak area being 42.4 and 13.7%, respectively, in (i), vs. 54.2 and 9.2% in (ii). Levels of several other constituents were significant in both samples, e.g. 3-phenylpropyl acetate, cinnamyl alcohol, T-cadinol, benzyl benzoate, alpha-copaene, alpha-humulene and trans-cinnamaldehyde. In (i) 34 components were identified, vs. 31 in (ii). Essential oil from the fruits was distinct from that isolated from other parts of the plant, e.g. leaf, root bark and stem bark.

Item Type:	Article
Uncontrolled Keywords:	ESSENTIAL-OILS; SPICES-; CINNAMON-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition
Divisions:	Human Resource Development Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Nov 2008 04:31
Last Modified:	01 Oct 2018 09:34
URI:	http://ir.cftri.res.in/id/eprint/3418

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