The genus Cinnamomum

Table 3.7 Chemical composition of the oil of cinnamon flowers
Sl. no. Compound %
1 (Z)-hex-3-en-1-ol 0.10
2 Benzaldehyde 0.35
3 Hydrocinnamaldehyde 0.18
4 Borneol 0.17
5 -Terpineol 0.15
6 (E)-cinnamaldehyde 0.38
7 (E)-cinnamylalcohol 0.49
8 3-Phenylpropyl acetate 1.99
9 -Copaene 2.40
10 Trans--bergamontene 7.97
11 (E)-cinnamylacetate 41.98
12 -Humulene 2.40
13 Germacrene D 1.31
14 -Cadinene 2.97
15 Nerolidol 0.95
16 Caryophyllene oxide 7.29
17 Globulol 3.80
18 Tetradecanol 5.05
19 -Cadinol 6.35
20 Cadalene 1.39
21 Epi--bisabolol 0.73
22 n-Heptadecane 2.14
23 Benzyl benzoate 3.19
24 Pentadecanol 0.71
25 2-Hexadecanone 0.71
26 2-Phenylethylbenzoate 0.44
Source: Jayaprakash et al., 2000.
Table 3.8 Composition of C. verum fruit oils
Kovat’s index Name of the compound Unripened fruit Ripened fruit
838 (Z)-3-hexenol 0.06 0.06
924 Tricyclene 0.02 0.06
935 -Pinene 11.47 11.52
947 Camphene 1.31 3.16
976 -Pinene 10.51 5.64
983 Myrcene 1.31 1.72
994 -Phellandrene 0.79 0.65
1003 -3-Carene 0.04 0.02
1008 -Cymene 0.14 0.34
1011 -Terpinene 0.25 0.06
1021 Limonene 2.96 3.87
1029 (Z)--Ocimene 0.08 0.14
1040 (E)--Ocimene 0.12 0.24
1049 -Terpinene 0.10 0.17
1076 Terpinene-4-ol 0.45 0.81
1082 Terpinelone 0.35 –
1085 Linalool 5.28 –
1101 Endo-fenchol 0.34 0.05
1130 -Terpineol 2.91 0.08
1135 Citronellal 0.10 0.07