The genus Cinnamomum

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Grades The Cinnamon bark shall have four grades. The designations of the grades and their requirements are given in Table 5A.1. Requirements Description The cinnamon shall consist of layers of dried pieces of the inner bark of branches and of young shoots from Cinnamomum verum Bercht. & Presl. syn C. zeylanicum, which are obtained on removal of the cork and the cortical parenchyma from whole bark. The thickness of the bark shall range from 0.2 to 1.0 mm. It shall be free from insect damage. Flavour or taste and aroma Cinnamon, whole, shall have a fresh aroma and the delicate and sweet flavours characteristic of the spice. The material shall be free from foreign odour including mustiness. Freedom from moulds, insects, etc The cinnamon, whole, shall be free from living insects and moulds and practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal vision), with the aid of magnification (not exceeding 10 ). Extraneous matter Harvesting, Processing, and Quality Assessment of Cinnamon Products 143 The proportion of extraneous matter like dust, dirt, stones, earth, chaff, stem, straw and outer bark of the shoots of the cinnamon plant shall not exceed the limits prescribed in Table 5A.2 for the relevant grades, when determined in accordance with the method given in 4 of IS 1797: 1985. Table 5A.1 Grade designation of cinnamon bark and their requirements Grade Length Diameter Colour Texture designation (2) (3) (4) (5) (1) Quills fine Up to 1 m Not more than Pale, Brittle and 10 mm Brownish, smooth Yellow Quills average Up to 1 m Not more than Slightly Brittle and 20 mm reddish smooth Quillings Large pieces Not more than Pale brown to Brittle and of quills less 30 mm reddish smooth than 1 m Chips 10 to 30 mm – Pale brown to Brittle reddish
144 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera Chemical requirements Cinnamon, whole, shall also comply with the requirements given in Table 5A.2. Packing Cinnamon, whole, shall be packed in sound, clean and dry containers made up of jute/ cotton/paper/polythene. The container used for packing shall be free from any odour that might affect the characteristics of cinnamon. Marking The following particulars shall be marked or labelled on the container: (a) name of the material and grade designation; (b) variety of the trade name; (c) batch or code number; (d) net mass; (e) date of packing; (f) country of origin; and (g) any other details required by the purchaser. Sampling Representative samples of cinnamon shall be drawn by the method specified in IS 13145: 1991. Tests Table 5A.2 Chemical requirements for whole cinnamon Sl no. Characteristics Requirement Method of test, ref to (1) (2) Quills fine/ quills average (3) Other grades (4) clause no. of IS 1797: 1985 (5) (i) Moisture content, 11.0 12.0 9 percentage by mass, max (ii) Volatile oil 1.0 0.8 15 content, percentage by mass, min (iii) Extraneous matter 1.0 2.0 4 content, percentage by mass, max Tests shall be carried out in accordance with the methods prescribed under “Extraneous matter” above and in column 5 of Table 5A.2.
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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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Table 3.4 Volatile constituents ide
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Page 110 and 111: HO Chemistry of Cinnamon and Cassia
Page 112 and 113: Chemistry of Cinnamon and Cassia 95
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 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 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
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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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