Bark oils

Methyl Amyl Ketone. Methyl amyl ketone [110-43-0] (MAK) (2-heptanone) is a colorless Hquid with a faint fmity (banana) odor. It is found in oil of cloves and cinnamon-bark oil, and is manufactured by the condensation of acetone and butyraldehyde (158). Other preparations are known (159-162). 

Clove bud oil is frequendy used iu perfumery for its natural sweet-spicy note but the greatest appHcation is iu the davor area iu a large variety of food products, including spice blends, seasoniugs, piddes, canned meats, baked goods, ready-made mixes, etc. As iu the case of cinnamon bark oil, its well-known antiseptic properties make it ideal for appHcation iu mouth washes, gargles, dentifrices, and pharmaceutical and dental preparations. Candy, particulady chewing gum, is also davored with clove bud oil iu combination with other essential oils. 

Phenyl-2-propen-l-ol [104-54-1], commonly referred to as cinnamyl alcohol, is a colorless crystalline soHd with a sweet balsamic odor that is reminiscent of hyacinth. Its occurrence in nature is widespread as, for example, in Hyacinth absolute (Hyacinthus orientalis) (42), the leaf and bark oils of cinnamon Cinnamomum cassia, Cinnamomum lancium, etc), and Guava fmit [Psidiumguajava L.) (43). In many cases it is also encountered as the ester or in a bound form as the glucoside. 

Hydrocinnamic aldehyde, CgHj O, exists in cinnamon bark oil. It has the constitution—... 

ITT Rayonier, Inc. Fernandina Beach, FL Neptune Airpol, Inc. Bark, Oil 2.0-2.5% Sulfur... 

Synonyms AI3-18783 Alphanon 2-Bornanone DL-Bornan-2-one BRN 1907611 BRN 3196099 2-Camphanone DL-Camphor Camphor-natural Camphor-synthetic Caswell No. 155 EINECS 200-945-0 EINECS 207-355-2 EINECS 244-350-4 EPA pesticide chemical code 015602 Formosa camphor Gum camphor Iphanon Japan camphor 2-Keto-l,7,7-trimethyl-norcamphane Laurel camphor Matricaria camphor Norcamphor 2-Oxobornane Root bark oil Sarna Spirit of camphor Synthetic camphor l,7,7-Trimethylbicyclo[2.2.1]heptan-2-one 1,7,7-Trimethylnorcamphor UN 2717. 

Raw materials are isolated from various parts of plants, e.g., blossoms, buds, fruit, peel, seeds, leaves, bark, wood, roots, or from resinous exudates. Different parts of the same plant may yield products with different compositions. For instance, steam distillation of the bark of the cinnamon tree gives cinnamon bark oil, which contains mainly cinnamaldehyde, whereas cinnamon leaf oil obtained from the leaves of the tree contains eugenol as its major constituent. 

In contrast to cinnamon bark oil, cassia oil contains a considerable amount of 2-methoxycinnamaldehyde (3—15%) in addition to its main constituent, cinnamaldehyde (70-88%) [346-350a]. Cassia oil is used predominantly in flavoring soft drinks (cola-type). Aimually a few hundred tons are are produced. FCT 1975 (13) p. 109 [8007-80-5], [91844-89-2],... 

Sri Lanka cinnamon bark oil is obtained by steam distillation of the dried bark of the cinnamon tree. It is a yellow liquid with the odor and burned-spicy taste of cinnamon. Main constituent is ciimamaldehyde [350, 350a, 355 356]. 

Since cinnamyl aldehyde is the main component of cassia oil (approximately 90%) and Sri Lanka cinnamon bark oil (approximately 75%) [49], it is industrially more important to generate cinnamyl alcohol, which is less abundantly available from nature but is important as cinnamon flavour, by biotransformation of natural cinnamyl aldehyde than vice versa. Recently, a whole-cell reduction of cinnamyl aldehyde with a conversion yield of 98% at very high precursor concentrations of up to 166 g L was described [136]. Escherichia coli DSM 14459 expressing a NADPH-dependent R alcohol dehydrogenase from Lactobacillus kefir and a glucose dehydrogenase from Thermoplasma acidophilum for intracellular cofactor regeneration was applied as the biocatalyst (Scheme 23.8). 

The closely related 5-decanolide (5-decalactone), not only found in many fruits but also found in dairy products, exhibits a creamy-coconut, peach-like aroma [49] and can be synthesised from the corresponding a,(3-unsaturated lactone 2-decen-5-olide found in concentrations of up to 80% in Massoi bark oil using basidiomycetes or baker s yeast [229]. After about 16 h of fermentation, 1.2 g 5-decanolide was obtained. At the same time, the minor lactone in... 

Coumarin has been isolated from legumes, orchids, grasses and citrus fruits (Perone, 1972). It is found at particularly high levels in some essential oils, such as cinnamon leaf and bark oil, cassia leaf oil and lavender oil (Lake, 1999). 

Coumarin is a natural product found at high levels in some essential oils, particularly ciimamon leaf oil (40 600 ppm (mg/kg)), ciimamon bark oil (7000 ppm), other types of cinnamon (900 ppm), cassia leaf oil (17 000-87 300 ppm), peppermint oil (20 ppm), lavender oil, woodruff and sweet clover as well as in green tea (0.2-1.7 ppm), fruits such as bilberry and cloudberry and other foods such as chicory root (Boisde Meuly, 1993 TNO, 1996 Lake, 1999). It is also found in Mexican vanilla extracts (Sullivan, 1981 Maries etal, 1987). 

Castoreum is of particular importance in Shalimar, forming the basis of the leather aspect of the perfume, which may be further developed by the use of a leather base, such as a classic Cuir de Russie. The same idea was used by Guerlain in Mitsouko, one of the earliest of the chypre perfumes to contain also a fruity note based on aldehyde C14 (undecalactone). Cinnamon bark oil, which forms part of the spicy aspect of the perfume, fits in perfectly with the leather. Other spices that work well are coriander, nutmeg, and clove. 

Sri Lanka is the major cinnamon-producing country in the world and it controls 60% of the world cinnamon trade. About 24,000 ha are under cinnamon cultivation in Sri Lanka, producing 12,000t quills (long, compound rolls of cinnamon bark measuring up to lm in length) per year. Sri Lanka produces the best quality of cinnamon bark, mainly as quills. It also produces annually around 1201 leaf oil and 4-51 bark oil. Cinnamon leaf oil is produced in Sri Lanka and the Seychelles, though the bark... 

The cinnamon of commerce is the dried inner bark of the tree, C. vemm. ft is an essential item in curry powders and masalas. The bark oil, bark oleoresin and leaf oil are important value-added products from cinnamon. Bark oil is used in the food and pharmaceutical industries. Cinnamon leaf oil is cheaper than bark oil and is used in the flavour industry. Cinnamon oleoresin, obtained by solvent extraction of the bark, is used mainly for flavouring food products such as cakes and confectionary. As in the case of cinnamon, the volatile oil and oleoresin from cassia are also used extensively in flavouring, especially soft drinks and other beverages. 

Cinnamon yields mainly leaf and bark oils, which are used in perfumery and flavouring. The major component of leaf oil is eugenol, while that of bark oil is cinnamal-dehyde. Volatile components do occur in other parts, including root bark, fruits, flowers, twigs and branches. 

The volatile oil from the stem bark of Madagascan origin was rich in eugenol (Medici et al., 1992). Krishnamoorthy et al. (1996) reported 2.7-2.8% volatile oil in the bark of the cinnamon varieties Navashree and Nithyasree, with 58-68% cinnamaldehyde content. Nath et al. (1996) recorded a chemotype of C. verum with 84.7% benzyl benzoate in bark oil from the Brahmaputra Valley, India. 

The bark oil from Nigeria contained a high level of benzyl benzoate (Lockwood, 1979). Headspace composition of cinnamon and cassia quills of different origins showed that the cinnamaldehyde and benzalde-hyde contents were in the range 2.3-86.2 and 0.5-40.5%, respectively (Vernin et al., 1994). 

Evaluation for chemical constituents in open-pollinated seedling progenies of C. cassia accessions from Calicut (India) showed that these contained 1.20. 95% bark oil, 6.0-10.5% bark oleoresin and 0.40-1.65% leaf oil. The principal component of both the oils, namely, cinnamaldehyde, varied from 40.7-86.0 and61.9-91.5%, respectively, in leaf and bark oils (Krishnamoorthy et al., 1999). The bark oil of C. cassia from the Yunnan province was dominated by cinnamaldehyde (80.40-88.50%) (Li et al., 1998). The bark oil from China recorded 65.5% E-cinnamalde-hyde, 8.7% coumarin, 3.6% cinnamyl acetate and 2.7% 2-methoxy cinnamaldehyde as chief components, whereas in the Australian oil, cinnamaldehyde (87%), benzaldehyde (4.7%), 2-phenyl ethanol (2.5%) and 3-phenyl pro-panal (2%) predominated (Vernin et al., 1990). Li and Yuan (1999) reported cassia oil from China containing 67.12% E-cinnamaldohydo, 6.17% methyl salicylate, E-2-melhoxy cinnamaldehyde (7.40%) and -cinnamyl acetate (3.47%) as major components. 

Lawrence (1967) also reported the presence of a-terpineol, coumarin and ben-zaldehyde in bark oil. Xiao-duo et al. (1991) identified a chemotype having 1,8-cineole (51.4%) as the major constituent in bark oil. a-Terpineol, camphor and terpenen-4-ol were other prominent components of this oil. 

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