The genus Cinnamomum

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Chips Harvesting, Processing, and Quality Assessment of Cinnamon Products 135 Figure 5.5 Cinnamon products – unscrapped bark, quills, quillings and powder. Chips are not peeled out from the stem. Instead they are scraped off from the greenish brown, mature, thick pieces of bark, which are inferior quality cinnamon. The outer bark, which has been obtained by beating or scraping the shoots is also considered to be chips. Chips are graded into two categories, Grade 1 – Those containing small featherings obtained by scraping very small twigs. They contain a small amount of other bark material. Grade 2 – Those containing inner and outer bark and pieces of wood. Depending on the extent to which chips are free from extraneous matter such as refuse and dust, the chips are cleaned by washing or bleaching and are further divided into four types (type 1, 3, 0 and 00).
136 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera Table 5.1 Chemical requirements for cinnamon bark The cleanliness and levels of dust, mould and other pathogenic organisms are important aspects of the production of cinnamon quills, quillings, featherings and chips. Consumers directly use them in most of the food formulations. It has been reported that compounds such as cinnamic aldehyde and eugenol found in them inhibit the growth of microorganisms (Bullernan et al., 1977). The general requirements for cinnamon bark are given in Table 5.1. Products Based on Cinnamon Bark and Leaf Cinnamon quills and remnants of bark are prepared into various other forms, such as small pieces of quills 7–15 cm long or as a powder. For most baked products, cinnamon is used in powdered form. Finely ground cinnamon quills are the best, however, flavour and odour characteristics become less than those of quills. The essential oil content of the powder is less compared to the bark due to losses during the process of grinding. Adulteration of cinnamon powder with lower grade bark is commonly practiced (Llewellyn et al., 1981). Airtight containers made of glass or wooden boxes with an outer wrapping of polythene are generally acceptable as packaging for cinnamon products. However, a shelf-life of over two years is generally not recommended for cinnamon bark or their products since flavour and odour characteristics tend to change with time. Cinnamon oils Requirement Sri Lanka Seychelles type and Reference to ISO Madagascar type Recommendations cinnamon Moisture % w/w 12.0 12.0 ISO – R 939 Total ash % w/w on 5.0 7.0 ISO – R 928 dry basis max. Acid insoluble 1.0 2.0 ISO – R 930 ash % (w/w) on dry basis max. Volatile oil ml/100 g Whole 1.0 0.4 on dry basis min. ground 0.7 0.3 Source: Anon, 1997. In the world trade, the oils from the cinnamon species are classified as cinnamon oil, cassia oil and camphora oil, according to the place of origin. The true cinnamon oils come from Sri Lanka and they are accordingly classified as “Cinnamon Leaf Oil” (ISO 3524). Cassia oils come from China, Taiwan and Burma and are called Chinese, Taiwanese or Burmese cassia oils, respectively. Unlike the Sri Lankan cinnamon oils where a category for both bark and leaf oil exists, only one category exists in cassia oils. This is because during distillation cassia bark, leaves and twigs are distilled together to obtain one category of oil. Camphor oil, although chemically different from either cinnamon or
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Cinnamon and Cassia The genus Cinna
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Cinnamon and Cassia The genus Cinna
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This volume is dedicated to Prof. (
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viii Contents 10 Pests and diseases
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x Contributors Subhan C. Nath Regio
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xii Preface to the series compounds
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xiv Preface When we approached the
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1 Introduction P.N. Ravindran and K
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French Casse, Canefice, Canelle de
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Introduction 5 were accomplished sa
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Introduction 7 It seems quite proba
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Introduction 9 rose to 450,000 kg.
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Introduction 11 Sri Lanka has been
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Introduction 13 ISO (1977) Oil of c
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Botany and Crop Improvement of Cinn
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(a) (c) Botany and Crop Improvement
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Indian cassia leaves (known as ‘T
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1 2 Botany and Crop Improvement of
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Table 2.4 Stomatal characteristics
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1 3 4 Collenchyma Stone cell Phloem
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Table 2.6 Microscopic characteristi
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(k) Medullary 2 cells wide, radiall
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1 7 1a 7 Wood anatomy 4 6 2 2a Bota
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(a) (b) Morning Botany and Crop I
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1 2 3 4 6 8 9 Botany and Crop Impro
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viability is completely lost (Kanna
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Other tissue culture studies Botany
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Table 2.11 Bark and leaf oil consti
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Table 2.13 Growth and yield paramet
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Little crop improvement work has go
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Chemistry of Cinnamon and Cassia 81
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Chemistry of Cinnamon and Cassia 83
Page 102 and 103: Chemistry of Cinnamon and Cassia 85
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 148 and 149: HARVESTED CINNAMON Cutting Extracti
Page 150 and 151: (a) (b) Figure 5.3 (a) Cinnamon pee
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
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7 Indonesian Cassia (Indonesian Cin
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propagation is possible through cut
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Indonesian Cassia (Indonesian Cinna
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Figure 7.3 Separation of bark by be
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the branch. The mycelium layer pene
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Table 7.4 The yield and characteris
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Conclusion In spite of the fact tha
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8 Indian Cassia Akhil Baruah and Su
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Indian Cassia 201 pollen dehiscence
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Indian Cassia 203 Ecology and distr
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Table 8.1 Physico-chemical characte
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Indian Cassia 207 Table 8.4 Composi
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References Indian Cassia 209 Anonym
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9 Camphor Tree K. Nirmal Babu, P.N.
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Sub-specific division of C. camphor
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Camphor Tree 215 succession species
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The condenser is the most bulky and
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Table 9.1 Relation between age of t
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Table 9.3 Yield of camphor and oil
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Camphor Tree 223 Yu-Sho oil: Specif
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Ketones and oxides: Camphor, piperi
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Camphor Tree 227 20 Citronellyl ace
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Table 9.12 Chemical composition (%)
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Camphor Tree 231 Table 9.14 Yield a
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Camphor Tree 233 Table 9.18 Physico
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Camphor Tree 235 To prevent bed-sor
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Camphor Tree 237 Chopra, R.N., Chop
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10 Pests and Diseases of Cinnamon a
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Family: Dermestidae Evorinea hirtel
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Pests and Diseases of Cinnamon and
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Leaf webber (Orthaga vitalis) Pests
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C. malabatrum Meliola beilschmiedia
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11 Pharmacology and Toxicology of C
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Anti-inflammatory action Pharmacolo
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Pharmacology and Toxicology of Cinn
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Table 11.1 Antibacterial effects of
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Table 11.2 Antifungal activity of c
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12 Economics and Marketing of Cinna
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Economics and Marketing of Cinnamon
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Table 12.7 US imports of whole cass
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Japan Economics and Marketing of Ci
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Table 12.14 US exports of cassia an
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Table 12.16 World exports of cinnam
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Table 12.20 US imports of cassia oi
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S t 0.37Y t 0.63S t1 Economics an
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13 End Uses of Cinnamon and Cassia
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Table 13.3 Typical western pickling
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End Uses of Cinnamon and Cassia 315
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Table 13.9 Relative flavour intensi
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Cinnamon - in perfumes and beauty c
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Chinese Cassia Chinese cassia - as
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14 Cinnamon and Cassia - The Future
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Cinnamon and Cassia - The Future Vi
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Table 15.1 Chemical composition of
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Table 15.3 Constituents of leaf oil
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cloves. Leaves measure 3-12 1.5-4
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C. deschampsii Gamble C. deschampsi
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Table 15.7 Composition of essential
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Other Useful Species of Cinnamomum
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Table 15.9 Compounds identified in
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C. sulphuratum Nees Other Useful Sp
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Table 15.13 Percentage composition
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location 90 physico-chemical proper
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mass spectrometric studies 97 extra
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metabolic studies 267 sedative effe
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The genus Cinnamomum

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