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Chemical composition of the volatile oil from the fruits of Cinnamomum zeylanicum Blume
Author(s) -
Jayaprakasha G. K.,
Rao L. Jaganmohan,
Sakariah K. K.
Publication year - 1997
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/(sici)1099-1026(199709/10)12:5<331::aid-ffj663>3.0.co;2-x
Subject(s) - cinnamomum zeylanicum , chemistry , chemical composition , composition (language) , essential oil , traditional medicine , food science , organic chemistry , medicine , linguistics , philosophy
The steam‐distilled volatile oil of the cinnamon fruit ( Cinnamomum zeylanicum Blume) grown at Karnataka and Kerala (south India) has been analysed by GC and GC–MS. It consists of hydrocarbons (32.8% and 20.8%) and oxygenated compounds (63.7% and 73.4%). Thirty‐four compounds representing more than 94% of the oil were identified. trans ‐Cinnamyl acetate and β‐caryophyllene were found to be the major compounds in cinnamon fruit grown in both Karnataka and Kerala. This is the first report on the chemical composition of the volatile oil of the fruit of C. zeylanicum . © 1997 John Wiley & Sons, Ltd.