Cinnamon

To counteraa chlorine or bromine fumes if inhaled in only small amounts, inhale ammonia vapour. Afterwards suck eucalyptus pastilles, or drink warm dilute peppermint or cinnamon essence, to soothe the throat and lungs. 

EUGENOL In very large amounts in bay, cinnamon, clove and pimento oils. In goodly amounts in basil, eucalyptus and tejpat. Lots of trace amounts in many other oils. 

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

In 1991, vanilla beans were the highest valued spice import, with shipments totaling 69.0 million, followed by black and white pepper at 60.6 million, capsicum peppers and paprika at 42.6 million, sesame seed at 40.6 million, and cassia and cinnamon at 27.8 million. The most expensive spices, on a unit value basis, include saffron, 1116/kg average New York spot vanilla beans, 80.50/kg for Bourbon beans from Madagascar, Comoros, and Reunion, and 22.05/kg for Java beans and cardamom, 38.54/kg for grade AA bleached Indian and 3.88/kg for Guatemalan mixed greens. 

Cinnamon. There are two distinct types of cinnamon, each with its own varieties. 

Other botanical varieties are caUed cassia, but the leaves of these varieties differ in flavor components from those of the bark. Saigon cinnamon, C. loureirii Nees, from Viet Nam, closely resembles Chinese cassia in appearance but is grown on the other side of the mountains and has an entirely different flavor character, containing no orthomethoxy cinnamic aldehyde. C. burmani B/ume, ie, Korintje or Kerintje cinnamon and Padang or Batavia cinnamon, is from Sumatra and Indonesia. C. sintok B/ume is native to Malaysia and of minor commercial importance. 

The spice from Saigon and Indonesia is sold in the form of quUls somewhat the same as the tme Ceylon cinnamon but rougher in appearance. The Saigon and Indonesian barks have a higher oil content with a different flavor character than the Ceylon type. 

Zeylanicum. The second type of cinnamon is the dried inner bark of the shoots of the tree Cinnamonium lanicum Nees, a moderately sized coppiced evergreen bush of the laurel family cultivated in Sri Lanka. The bark is stripped, roUed into quills, dried, and then shipped in large bundles. The aroma and flavor of the lanicum type, which contains eugenol as well as cinnamic aldehyde, is much milder than the cassia type. 

Essentia.1 Oils. Essential oils (qv) are extracted from the flower, leaf, bark, fmit peel, or root of a plant to produce flavors such as mint, lemon, orange, clove, cinnamon, and ginger. These volatile oils are removed from plants either via steam distillation, or using the cold press method, which avoids heat degradation. Additional processing is sometimes employed to remove the unwanted elements from the oils, such as the terpenes in citms oils which are vulnerable to oxidation (49,50). 

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). 

Essential oils are isolated from various plant parts, such as leaves (patchouH), fmit (mandarin), bark (cinnamon), root (ginger), grass (citroneUa), wood (amyris), heartwood (cedar), gum (myrrh oil), balsam (tolu balsam oil), berries (pimento), seeds (diU), flowers (rose), twigs and leaves (thuja oil), and buds (cloves). 

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. 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

Vanillin is known to cause allergic reactions in people previously sensiti2ed to balsam of Pern, ben2oic acid, orange peel, cinnamon, and clove, but vanillin itself is not an allergic sensiti2er. 

Phenyl-2-propenal [104-55-2], also referred to as cinnamaldehyde, is a pale yeUowHquid with a warm, sweet, spicy odor and pungent taste reminiscent of cinnamon. It is found naturally in the essential oils of Chinese cinnamon Cinnamomum cassia, Blume) (75—90%) and Ceylon cinnamon Cinnamomum lanicum, Nees) (60—75%) as the primary component in the steam distilled oils (27). It also occurs in many other essential oils at lower levels. 

Cinnamaldehyde has been efficiently isolated in high purity by fractional distillation from cassia and cinnamon bark essential oils. This material has been utili2ed in several manufacturing protocols (39—41) for the preparation of natural ben2aldehyde through a retro-aldol process. Since the late 1970s the demand for natural flavors has increased dramatically. This demand has led to a corresponding requirement for a more extensive line of readily available natural aroma chemicals for flavor creation. 

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