The genus Cinnamomum

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Chemistry of Cinnamon and Cassia 101
8 12 16 20 24 28 32 36 40 44 48 52 56 60 64
Figure 3.6 GLC chart of laboratory distilled fruit oil on Carbowax 20 M capillary column.
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4 8 12 16 20 24 28 32 36 40 44 48 52 56 60 64 68 72 76 80
Figure 3.7 GLC chart of laboratory distilled cinnamon root bark oil on Carbowax 20 M capillary column.
-cadinene, -pinene, (E)-cinnamyl acetate and -muurolene are more prominent (Table
3.7). This study indicated the higher concentration of mono- and sesquiterpenoids and
lower concentrations of phenolic and phenylpropanoids in the oil of cinnamon fruits.
Jayaprakash et al. (2000) analysed the chemical composition of oil distilled from
the cinnamon flower. The cinnamon flower on distillation yielded about 0.5% oil (v/w);
GC-MS analysis of this oil led to the identification of 26 compounds (constituting
approximately 97% of the volatile oil) (Table 3.8). The major constituent was (E)-cinnamyl
acetate (41.98%), the others being trans--berga-montene (7.97%), caryophyllene oxide
(7.29%), -cardinol (6.35%), globulol (3.80%), tetradecanol (5.05%), etc. Shikimic
acid and mevalonic acid metabolites account for 52% and 37%, respectively. About, 9%
was contributed from straight chain compounds. Esters are present to an extent of 45%
((E)-cinnamyl acetate and 2-phenyl-ethyl benzoate). Other compounds from the shikimic
acid metabolites are benzaldehyde, hydrocinnamaldehyde, (E)-cinnamaldehyde and
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