The genus Cinnamomum

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Quality of Reagents Unless specified otherwise, pure chemicals and distilled water (see IS 1070: 1992) shall be employed in tests. Note – “Pure chemicals” shall mean chemicals that do not contain impurities which affect the results of analysis. International Standard ISO6539–1983 (E) Cinnamon [type Sri Lanka (Ceylon), type Seychelles and type Madagascar], whole or ground (powdered) – Specification Scope and field of application This International Standard specifies requirements for whole or ground (powdered) cinnamon [type Sri Lanka (Ceylon), type Seychelles and type Madagascar] constituted by the bark of Cinnamomum verum Bercht. & Presl. Recommendations relating to storage and transport conditions are given in Annex 5.1b. Note – Requirements for cassia [type China, type Indonesia and type Vietnam (Saigon)] are given in ISO 6538. References ISO 927, Spices and condiments – Determination of extraneous matter content. ISO 928, Spices and condiments – Determination of total ash. ISO 930, Spices and condiments – Determination of acid insoluble ash. ISO 939, Spices and condiments – Determination of moisture content – Entrainment method. ISO 948, Spices and condiments – Sampling. ISO 1208, Ground spices – Determination of filth (Reference method). ISO 2825, Spices and condiments – Preparation of a ground sample for analysis. ISO 6571, Spices and condiments – Determination of volatile oil content. 1 ) Definitions Harvesting, Processing, and Quality Assessment of Cinnamon Products 145 Cinnamon quills (full tubes): Scraped peel of the inner bark of mature cinnamon plant on shoots joined together by overlaps, the hollow of which has been filled with small pieces of the same peel and thereafter dried in sun after air curing. Cinnamon quillings (broken tubes): Broken pieces and splits of varying sizes of all grades of cinnamon quills. Cinnamon featherings: Pieces of inner bark obtained by peeling and/or scraping the bark of small twigs and stalks of plantation cinnamon shoots which may include a quantity of chips as specified. Cinnamon chips: Dried unpeelable bark of plantation cinnamon inclusive of the outer bark which has been obtained by beating or scraping the shoots. Cinnamon powder: Ground cinnamon. Whole cinnamon: All commercial forms of cinnamon except cinnamon powder.
146 K.R. Dayananda, U.M. Senanayake and R.O.B. Wijesekera Types and classification Types Cinnamon, type Sri Lanka (Ceylon): The dried bark of cultivated varieties of the species Cinnamomum verum Bercht. & Presl., Synonym Cinnamomum zeylanicum Blume. (family Lauraceae). Cinnamon, type Sri Lanka (Ceylon), is produced in four forms: (a) quills; (b) quillings; (c) featherings; (d) chips. Cinnamon, type Seychells: The bark of trunks or branches of Cinnamomum verum Bercht. & Presl. (syn. C. zeylanicum Blume.) cultivated in the Seychelles. Cinnamon, type Seychelles, is produced in three forms: (a) rough cinnamon bark, which consists of slightly curved, elongated, irregular, medium or small pieces of the whole unscraped bark; (b) scraped cinnamon bark, which is obtained from the younger shoots of bushes of the same species. The shoots are scraped with a curved knife before the bark is detached from the wood; and (c) quills and quillings, which are prepared from the young shoots of bushes, in a way similar to that used for cinnamon, type Sri Lanka (Ceylon). Cinnamon, type Madagascar: The bark of trunks or branches of C. verum Bercht. & Presl. (syn. C. zeylanicum Blume.), growing wild in Madagascar. It is produced either in the form of simple, hollow tubes about 30 cm long of unscraped or scraped bark of a rather coarse appearance, cut from smaller branches with a knife, or more usually in the form of unscraped or scraped pieces of bark from the larger branches and trunks, broken off with the flat side of a hatchet. Commercial grades CINNAMON, TYPE SRI LANKA (CEYLON) Quills For classification, see Table 5A.3. Quillings Quillings may contain up to 3% (m/m) of featherings and chips. Featherings Featherings may contain up to 5% (m/m) of chips. Chips Chips shall consist of well dried, hand-picked and clean unpeelable cinnamon bark. CINNAMON, TYPE SEYCHELLES AND TYPE MADAGASCAR For classification, see Table 5A.4.
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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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HO Chemistry of Cinnamon and Cassia
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Page 116 and 117: -Humulene 1.30 0.57 0.12 1.40 -Cube
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Page 120 and 121: 1147 Isoborneol 0.36 0.55 1158 Born
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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 160 and 161: Grades The Cinnamon bark shall have
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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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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