The genus Cinnamomum

End Uses of Cinnamon and Cassia 315
Table 13.7 Spice Extractives-Equivalencies of cinnamon in comparison with other common spices
Extractive Type G/type Extractives Minimum Federal specification
equivalent to on soluble volume oil in Extraction dry Volume of oil
1 0z ground dry edible extractive carrier (%) oil extract
spice carrier (%) vol/wt. (%) vol/wt. (%)
Cinnamon SR 0.567 2.000 65 6.0 50
Cassia EO 0.430 1.517 100 – –
Cardamom EO 0.851 3.000 100 – –
Clove EO 4.260 15.026 100 – –
SR 1.701 6.000 70 6.0 7.0
Coriander EO 0.142 0.500 100 – –
SR 0.851 3.000 40 – –
Cumin SR 1.418 5.000 60 – –
Ginger OR 1.134 4.000 28 4.0 25
Pepper OR 1.488 5.250 23 4.5 150
Source: Farrel, 1985.
Notes
SR Superesin; OR Oleoresin; EO Essential oil.
Equally important is the suppression of undesirable flavours, for which spices are
used widely, in a variety of foods. Ito et al. (1962) added a phased concentration of
diluted solution of an individual spice to an emulsion of 1% mutton oil and determined
organoleptically the amount of dilute solution of spice or mixtures of spices necessary
to deodourise the smell of mutton. The deodourising effect of cinnamon in comparison
with other major spices is given in Table 13.8. According to the Weber-Fecher law, the
strength of an odour perceived by the sense of smell is proportional to the logaritham
of the concentration of the compounds in question. In other words, the sensational
strength perceived with the five senses is proportional to the logaritham of the actual
strength of these stimuli. Thus, even if 99% of the total smelled components are
Table 13.8 Deodourising effects of cinnamon in comparison with other spices
Order of deodourising effect Spice DP
1 Sage 0.7
2 Thyme 2.5
3 Cloves 3.0
4 Caraway 4.0
5 Coriander 5.0
6 Garlic 23.0
7 Celery 25.0
8 Cardamom 30.0
9 Allspice 30.0
10 Nutmeg 45.0
11 Cinnamon 50.0
12 Ginger 90.0
13 Onion 190.0
14 Pepper 600.0
Source: Ito et al., 1962.
Note
DP: deodourising point 100.