The genus Cinnamomum

More documents

Recommendations

Info

HARVESTED CINNAMON Cutting Extraction and processing of the bark Harvesting, Processing, and Quality Assessment of Cinnamon Products 131 STEMS Peeling PEELED BARK STICKS LEAF KATTA QUILLINGS CHIPS QUILLS FEATHERINGS Steam Distillation Steam Distillation Steam Distillation LEAF OIL KATTA OIL Exported on ROUGH Request QUILLS KOH EUGENOL LEAF TERPENES EUGENYL ESTERS BARK OIL (Cinnamicaldehyde 30–75%) CINNAMAL DEHYDE FINE QUILLS SOLD AS FIRE WOOD EXPORTED TO MARKETS EUROPEAN EXPORTED TO S.America, USA Chemical Synthesis Chemical Synthesis ISO EUGENOL & ESTERS Figure 5.1 Flow diagram of cinnamon processing. Figure 5.2 Tools used in cinnamon peeling. VANILLIN CINNAMYL ESTERS The process of bark extraction involves scraping the bark with a steel scrapper, peeling, filling up and drying. The outer cork from the bark is scraped prior to peeling. Then the bark is thoroughly rubbed with a wooden or brass rod to loosen it from the woody
132 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera stem. A longitudinal line is then drawn on the bark from end to end with a sharp pointed knife. A similar line is drawn on the opposite side of the bark. By skillfully maneuvering the knife, two equal halves of long bark are peeled off from either side of the stick (Fig. 5.3a). The bark halves are packed one inside the other until cigar like quills are obtained. The worker sits with a board and a measuring stick 107 cm long, to which is attached a wooden lifter (known in the local language as ‘Pethi Kotuwa’). The compound quill is assembled on the board (Fig. 5.3b). When it has reached the required length the end is trimmed with scissors and it is gently lifted and kept on the mat for drying. The hollow inside of the quill is then packed with pieces of thin bark, which are unsuitable for forming a single quill. The prepared quills are arranged in rows suspended by ropes and dried in the shade for a few days. They are never dried in direct sunlight. The dried bark turns a pale yellow colour. Sometimes the bark is fumigated with sulphur dioxide to obtain a uniform yellow colour and to kill any insects and microorganisms in the quills. The dried bark is quite hard and can be handled without much breakage. The moisture content at this stage will be about 10%. They are then packed in polythene lined jute bags. Cinnamon quills prepared by experienced peelers are of uniform thickness from end to end. They have a characteristicly smooth skin and uniform yellow colour. The dried quills are tightened into small bundles, each bundle containing about 30–40 quills. The edges are then trimmed, making them ready for marketing (Fig. 5.4). Cinnamon quills produced in Sri Lanka are specially designated as Ceylon Cinnamon, as there are differences in the flavour quality of the product. Products produced in Seychelles and Madagascar are also found in the market and are named accordingly. Dark brown patches found on the surface of quills are called foxing. Depending on the amount of foxings, size and colour they are graded. Quills free from foxing are considered to be the best. After systematic grading the cinnamon quills are exported. The characteristics considered for the grading of Sri Lankan cinnamon quills are given in Annex 5.1. It is significant that grading is carried out by the exporter and not by the producers. The finest and smoothest quality quills are graded as (00000) five zeros and the coarsest as zero (0). Over-matured barks are generally coarser and producers obtain an advantage in terms of weight. However, since high quality five zero quills fetch the highest price, producers should be induced to supply the better quality quills without consideration of weight. Another grade called Alba, fine thin bark rolled in to pencil like quills, are also produced for special export orders. Cinnamon Products As discussed earlier, cinnamon quills represent the most valuable product originating from the cinnamon bush. However, there are several other by-products generated during the processing of quills (Fig. 5.5). They are classified into three major commercial groups. Quillings Quillings are made from broken pieces and splits of all grades of cinnamon quills. The main characteristics of quillings are their shapes and sizes. The aroma and taste of
Page 2 and 3:
Cinnamon and Cassia The genus Cinna
Page 4 and 5:
Cinnamon and Cassia The genus Cinna
Page 6:
This volume is dedicated to Prof. (
Page 9 and 10:
viii Contents 10 Pests and diseases
Page 11 and 12:
x Contributors Subhan C. Nath Regio
Page 13 and 14:
xii Preface to the series compounds
Page 15 and 16:
xiv Preface When we approached the
Page 18 and 19:
1 Introduction P.N. Ravindran and K
Page 20 and 21:
French Casse, Canefice, Canelle de
Page 22 and 23:
Introduction 5 were accomplished sa
Page 24 and 25:
Introduction 7 It seems quite proba
Page 26 and 27:
Introduction 9 rose to 450,000 kg.
Page 28 and 29:
Introduction 11 Sri Lanka has been
Page 30 and 31:
Introduction 13 ISO (1977) Oil of c
Page 32 and 33:
Botany and Crop Improvement of Cinn
Page 34 and 35:
(a) (c) Botany and Crop Improvement
Page 36 and 37:
Page 38 and 39:
Indian cassia leaves (known as ‘T
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
1 2 Botany and Crop Improvement of
Page 48 and 49:
Table 2.4 Stomatal characteristics
Page 50 and 51:
1 3 4 Collenchyma Stone cell Phloem
Page 52 and 53:
Page 54 and 55:
Table 2.6 Microscopic characteristi
Page 56 and 57:
(k) Medullary 2 cells wide, radiall
Page 58 and 59:
Page 60 and 61:
1 7 1a 7 Wood anatomy 4 6 2 2a Bota
Page 62 and 63:
(a) (b) Morning Botany and Crop I
Page 64 and 65:
1 2 3 4 6 8 9 Botany and Crop Impro
Page 66 and 67:
Page 68 and 69:
Page 70 and 71:
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
viability is completely lost (Kanna
Page 80 and 81:
Page 82 and 83:
Other tissue culture studies Botany
Page 84 and 85:
Table 2.11 Bark and leaf oil consti
Page 86 and 87:
Table 2.13 Growth and yield paramet
Page 88 and 89:
Page 90 and 91:
Little crop improvement work has go
Page 92 and 93:
Page 94 and 95:
Page 96 and 97:
Page 98 and 99: Chemistry of Cinnamon and Cassia 81
Page 104 and 105: Table 3.4 Volatile constituents ide
Page 110 and 111: HO Chemistry of Cinnamon and Cassia
Page 116 and 117: -Humulene 1.30 0.57 0.12 1.40 -Cube
Page 118 and 119: 1 3 2 4 4 5 7 6 8 10 9 12 11 13 14
Page 120 and 121: 1147 Isoborneol 0.36 0.55 1158 Born
Page 124 and 125: opportunities lies in the new centu
Page 126 and 127: R OH 4 HO O O O OH Chemistry of Cin
Page 132 and 133: p-Cymene 13 21.35 0.82 -Copaene 0.4
Page 134 and 135: (E)-cinnamyl acetate 0.1 0.2-2.2 -3
Page 136 and 137: Annex 3.3 The chemical structure of
Page 138 and 139: 4 Cultivation and Management of Cin
Page 140 and 141: Figure 4.2 Field plantation of cinn
Page 142 and 143: the age of three to four months exc
Page 144 and 145: Cultivation and Management of Cinna
Page 146 and 147: Cultivation and Management of Cinna
Page 150 and 151: (a) (b) Figure 5.3 (a) Cinnamon pee
Page 152 and 153: Chips Harvesting, Processing, and Q
Page 154 and 155: cassia oils, is obtained from disti
Page 156 and 157: KETTLE FURNACE Harvesting, Processi
Page 158 and 159: the oleoresin is stored in suitable
Page 160 and 161: Grades The Cinnamon bark shall have
Page 162 and 163: Quality of Reagents Unless specifie
Page 164 and 165: Cinnamon powder Harvesting, Process
Page 166 and 167: Table 5A.5 Chemical requirements Ha
Page 168 and 169: Harvesting, Processing, and Quality
Page 170 and 171: Special protection information Resp
Page 172 and 173: Ash Refer to Annex 5.3. Acid insolu
Page 174 and 175: Chinese Cassia 157 Figure 6.1 Cinna
Page 176 and 177: Figure 6.2 A 15-year old plantation
Page 178 and 179: Chinese Cassia 161 careful harrowin
Page 180 and 181: make it easier to climb and to avoi
Page 182 and 183: Adulterations and substitutes In ea
Page 184 and 185: Chinese Cassia 167 various regions
Page 186 and 187: Table 6.4 Insect pests of cassia ci
Page 188 and 189: Chinese Cassia 171 Table 6.5 Compos
Page 190 and 191: Trace Methyl eugenol Trace Benzoic
Page 192 and 193: Table 6.9 Comparative percentages,
Page 194 and 195: Chinese Cassia 177 (3-5°C) or due
Page 196 and 197: Chinese Cassia 179 curing diseases
Page 198 and 199:
Chinese Cassia 181 different parts
Page 200 and 201:
Chinese Cassia 183 Kashiwada, Y., N
Page 202 and 203:
7 Indonesian Cassia (Indonesian Cin
Page 204 and 205:
propagation is possible through cut
Page 206 and 207:
Indonesian Cassia (Indonesian Cinna
Page 208 and 209:
Figure 7.3 Separation of bark by be
Page 210 and 211:
the branch. The mycelium layer pene
Page 212 and 213:
Table 7.4 The yield and characteris
Page 214 and 215:
Conclusion In spite of the fact tha
Page 216 and 217:
8 Indian Cassia Akhil Baruah and Su
Page 218 and 219:
Indian Cassia 201 pollen dehiscence
Page 220 and 221:
Indian Cassia 203 Ecology and distr
Page 222 and 223:
Table 8.1 Physico-chemical characte
Page 224 and 225:
Indian Cassia 207 Table 8.4 Composi
Page 226 and 227:
References Indian Cassia 209 Anonym
Page 228 and 229:
9 Camphor Tree K. Nirmal Babu, P.N.
Page 230 and 231:
Sub-specific division of C. camphor
Page 232 and 233:
Camphor Tree 215 succession species
Page 234 and 235:
The condenser is the most bulky and
Page 236 and 237:
Table 9.1 Relation between age of t
Page 238 and 239:
Table 9.3 Yield of camphor and oil
Page 240 and 241:
Camphor Tree 223 Yu-Sho oil: Specif
Page 242 and 243:
Ketones and oxides: Camphor, piperi
Page 244 and 245:
Camphor Tree 227 20 Citronellyl ace
Page 246 and 247:
Table 9.12 Chemical composition (%)
Page 248 and 249:
Camphor Tree 231 Table 9.14 Yield a
Page 250 and 251:
Camphor Tree 233 Table 9.18 Physico
Page 252 and 253:
Camphor Tree 235 To prevent bed-sor
Page 254 and 255:
Camphor Tree 237 Chopra, R.N., Chop
Page 256 and 257:
10 Pests and Diseases of Cinnamon a
Page 258 and 259:
Family: Dermestidae Evorinea hirtel
Page 260 and 261:
Pests and Diseases of Cinnamon and
Page 262 and 263:
Page 264 and 265:
Leaf webber (Orthaga vitalis) Pests
Page 266 and 267:
C. malabatrum Meliola beilschmiedia
Page 268 and 269:
Page 270 and 271:
Page 272 and 273:
Page 274 and 275:
Page 276 and 277:
11 Pharmacology and Toxicology of C
Page 278 and 279:
Anti-inflammatory action Pharmacolo
Page 280 and 281:
Pharmacology and Toxicology of Cinn
Page 282 and 283:
Page 284 and 285:
Page 286 and 287:
Table 11.1 Antibacterial effects of
Page 288 and 289:
Page 290 and 291:
Table 11.2 Antifungal activity of c
Page 292 and 293:
Page 294 and 295:
Page 296 and 297:
Page 298 and 299:
Page 300 and 301:
Page 302 and 303:
12 Economics and Marketing of Cinna
Page 304 and 305:
Economics and Marketing of Cinnamon
Page 306 and 307:
Page 308 and 309:
Page 310 and 311:
Table 12.7 US imports of whole cass
Page 312 and 313:
Japan Economics and Marketing of Ci
Page 314 and 315:
Page 316 and 317:
Table 12.14 US exports of cassia an
Page 318 and 319:
Table 12.16 World exports of cinnam
Page 320 and 321:
Page 322 and 323:
Table 12.20 US imports of cassia oi
Page 324 and 325:
Page 326 and 327:
S t 0.37Y t 0.63S t1 Economics an
Page 328 and 329:
13 End Uses of Cinnamon and Cassia
Page 330 and 331:
Table 13.3 Typical western pickling
Page 332 and 333:
End Uses of Cinnamon and Cassia 315
Page 334 and 335:
Table 13.9 Relative flavour intensi
Page 336 and 337:
Cinnamon - in perfumes and beauty c
Page 338 and 339:
Page 340 and 341:
Chinese Cassia Chinese cassia - as
Page 342 and 343:
Page 344 and 345:
14 Cinnamon and Cassia - The Future
Page 346 and 347:
Cinnamon and Cassia - The Future Vi
Page 348 and 349:
Table 15.1 Chemical composition of
Page 350 and 351:
Table 15.3 Constituents of leaf oil
Page 352 and 353:
cloves. Leaves measure 3-12 1.5-4
Page 354 and 355:
C. deschampsii Gamble C. deschampsi
Page 356 and 357:
Table 15.7 Composition of essential
Page 358 and 359:
Other Useful Species of Cinnamomum
Page 360 and 361:
Table 15.9 Compounds identified in
Page 362 and 363:
C. sulphuratum Nees Other Useful Sp
Page 364 and 365:
Table 15.13 Percentage composition
Page 366 and 367:
Page 368 and 369:
Page 370 and 371:
Page 372 and 373:
Page 374 and 375:
location 90 physico-chemical proper
Page 376 and 377:
mass spectrometric studies 97 extra
Page 378 and 379:
metabolic studies 267 sedative effe
show all

The genus Cinnamomum

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?