The genus Cinnamomum

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Botany and Crop Improvement of Cinnamon and Cassia 79 Weiss, E.A. (1997) Essential Oil Crops. CAB International, U.K. Wijesekera, R.O.B., Ponnuchamy, S. and Jayewardene, A.L. (1975) Cinnamon. Ceylon Institute of Scientific and Industrial Research, Colombo, Sri Lanka. Willis, J.K. (1973) A Dictionary of the Flowering Plants and Ferns. 8th edn., Cambridge Uni. Press, Cambridge. Yazaki, K. and Okuda, T. (1993) Cinnamomum cassia Blume (Cinnamon): In vitro culture and the production of condensed tannins. In Y.P.S. Bajaj (ed.) Biotechnology in Agriculture and Forestry 24. Medicinal and Aromatic Plants. V. Springer-Verlag, pp. 122–131.
3 Chemistry of Cinnamon and Cassia U.M. Senanayake and R.O.B. Wijesekera Introduction The “true” cinnamon or spice cinnamon is the dried inner stem-bark of Cinnamomum verum (Syn. C. zeylanicum). This species is mostly cultivated in Sri Lanka, Malagasy Republic, and Seychelles. Sri Lanka produces about three-quarters of the total world production of cinnamon. Although the Sri Lankan grown spice has a special appeal because of its organoleptic properties, there are, however, significant compositional variations even within the plantations in Sri Lanka. The presence of chemical cultivars has been recorded previously (Wijesekera, 1978; Wijesekera et al., 1975). Even within the commercially cultivated species such chemical cultivars have been noted. These cultivars are recognised by sensory evaluation by the planters and denoted by such nomenclature as: “sweet”, “honey”, “camphoraceous” and also “mucilaginous”, “wild” and “bloom”. Only the “sweet” and “honey” varieties are extensively cultivated (Senanayake, 1977). There has also been a variety recently termed “Pieris” cinnamon, probably first identified by a planter by the name of Pieris. This variety is present within the commercial plots and has been investigated by the authors recently (unpublished). “Chinese cinnamon” or cassia was initially produced from C. cassia, grown in the south-eastern provinces of China and Vietnam. Chinese cassia was marketed through Canton and Hong Kong. Cassia trees are grown on hillsides, about 100–300 m above sea level. Peeling of the bark is done after six years of growing (Brown, 1955, 1956). Fairly large quantities are exported from China and through Hong Kong, mainly to the USA (Manning, 1970). C. burmannii is the source of another commercially accepted quality of bark known as Indonesian cassia or Batavia or Korintgi cinnamon. These plantations are found in the Padang area of the Indonesian island of Sumatra. Over 80% of US imports come from this source. At present the quantity remains at around 10,000 t/annum. The nomenclature attached to commercially produced barks is somewhat confusing. It is recognised in trade that barks (and oils distilled) from C. verum in Sri Lanka are of “superior” quality. Lawrence (1967) has proposed that barks from Cinnamomum species be known as cinnamon – except C. cassia which will be known as cassia – and the country of origin indicates the quality. This proposal is not acceptable to all concerned. The chemical differences between each variety coupled with organoleptic considerations dictate that a combination of geographic and botanical nomenclatures should be derived. Though the camphor tree (C. camphora) belongs to the genus Cinnamomum, it is not used as a spice. Instead, the camphor tree produces the bulk of the world’s supply of 0-415-31755-X/04/$0.00 $1.50 © 2004 by CRC Press LLC
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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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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: Botany and Crop Improvement of Cinn
Page 54 and 55: Table 2.6 Microscopic characteristi
Page 56 and 57: (k) Medullary 2 cells wide, radiall
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 78 and 79: viability is completely lost (Kanna
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 90 and 91: Little crop improvement work has go
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
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Cultivation and Management of Cinna
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HARVESTED CINNAMON Cutting Extracti
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(a) (b) Figure 5.3 (a) Cinnamon pee
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Chips Harvesting, Processing, and Q
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cassia oils, is obtained from disti
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KETTLE FURNACE Harvesting, Processi
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the oleoresin is stored in suitable
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Grades The Cinnamon bark shall have
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Quality of Reagents Unless specifie
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Cinnamon powder Harvesting, Process
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Table 5A.5 Chemical requirements Ha
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Harvesting, Processing, and Quality
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Special protection information Resp
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Ash Refer to Annex 5.3. Acid insolu
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Chinese Cassia 157 Figure 6.1 Cinna
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Figure 6.2 A 15-year old plantation
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Chinese Cassia 161 careful harrowin
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make it easier to climb and to avoi
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Adulterations and substitutes In ea
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Chinese Cassia 167 various regions
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Table 6.4 Insect pests of cassia ci
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Chinese Cassia 171 Table 6.5 Compos
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Trace Methyl eugenol Trace Benzoic
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Table 6.9 Comparative percentages,
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Chinese Cassia 177 (3-5°C) or due
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Chinese Cassia 179 curing diseases
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Chinese Cassia 181 different parts
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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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