Aroma cinnamon

Products and Uses A flavoring in perfumes, medications, foods, beverages, odorants, soaps, and laxatives. Similar to a clove / cinnamon aroma. 

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. 

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. 

Aromatic aldehydes. Benzaldehyde, vanillin, and cinnamaldehyde are aldehydes with pleasant aromas that are found in almonds, vanilla beans, and cinnamon, respectively. 

Aldehydes occur naturally in essential oils and contribute to the flavors of fruits and the odors of plants. Benzaldehyde, C6H5CHO (8), contributes to the characteristic aroma of cherries and almonds. Cinnamaldehvde (9) is found in cinnamon, and vanilla extract contains vanillin (10), which is present in oil of vanilla. Ketones can also be fragrant. For example, carvone (Section 18.1) is the essential oil of spearmint. 

Cinnamic alcohol, aroma chemical derived from toluene, 3 234 Cinnamic aldehyde, aroma chemical derived from toluene, 3 234 Cinnamon, 23 155, 165-166 Cinoxate, cosmetic uv absorber, 7 846t Cinromide, 4 359t... 

Uses. Cinnamic alcohol is valuable in perfumery for its odor and fixative properties. It is a component of many flower compositions (lilac, hyacinth, and lily of the valley) and is a starting material for cinnamyl esters, several of which are valuable fragrance materials. In aromas, the alcohol is used for cinnamon notes and for rounding off fruit aromas. It is used as an intermediate in many syntheses (e.g., for pharmaceuticals such as the antibiotic Chloromycetin). 

Cinnamon.—The bark of the lawns cinnamomum, and that from Ceylon is the best. It is very thin, brownish-red, and has an agreeable aromatic flavor.. The oassia, winch it resembles closely, is thicker, rougher on the surface, and comes in larger rolls or quills. The first is often sophisticated with the latter, and sometimes even a part of its volatile oil is abstracted by infusion in alcohol. This latter fraud is detected by the feeble smell and teste of the cinnamon. The finely-groimd hark is used for pastilles, sachets, an tooth-powders. Its aroma may also be extracted in the form of tincture, by alcohol. By distillation, it yields an essentia] oil of powerful odor, which is largely used in combination with oil of cloves and other strong essences. (... 

In aldehydes, the carbonyl group always appears at the end of the carbon chain. Aldehydes familiar to us because of their pleasant aromas include vanilla and cinnamon. If vanilla and cinnamon were sold by their scientific names, there would be a public outcry about the introduction of chemicals into the food supply. Embalming fluid, a derivative of formaldehyde, is another aldehyde. It has been suggested that the aldehydes produced along with alcohols in the fermentation process are a contributing factor to hangovers. 

Aldehydes aid ketones often have pleasant odors. They are found as components of many perfumes and flavorings, both natural and artificial. For example, citral has a strong lemon odor and is found in lemon and orange oils, cinnamaldehyde has a strong cinnamon odor and is found in cinnamon oil, and vanillin is a major component of vanilla flavoring. Camphor, isolated from the camphor tree, is used in liniments and inhalants, and muscone, which has a musky aroma, is used in many perfumes. 

Cinnamon possesses a delicate, spicy aroma, which is attributed to its volatile oil. Volatile components are present in all parts of cinnamon and cassia. They can be classified broadly into monoterpenes, sesquiterpenes and phenylpropenes (Senanayake, 1997). The oil from the stem bark contains 75% cinnamaldehdyde and 5% cinnamyl acetate, which contribute to the flavour (Angmor et al., 1972 Wijesekera, 1978 Krishnamoorthy et al., 1996). 

Cinnamon possesses a delicate, spicy aroma, which is attributed to its volatile oil. Volatile components are present in all parts of cinnamon and cassia. They can be classified broadly into monoterpenes, sesquiterpenes and phenylpropenes. 

Phytochemical studies of cinnamon and related species are restricted mainly to the volatile oil and its constituents. Recently, the chemical composition of the essential oils of a few rare species has been researched and new aroma sources have been identified. The chemistry of the genus Cinnamomum is interesting, as there exist several chemo-types within a species. So far, except for C. cassia, very little attention has been paid to the non-volatiles of the genus. This is an area worth exploring. 

Chardonnay wines in contact with Hungarian and Russian oak wood with low oak lactone contents scored well for oak wood sensory attributes. GC-sniffing analysis of these woods concluded that such other components as eugenol and the cis and trans isomers of isoeugenol, together with guaiacol and its derivatives, also contributed to the spicy , clove , cinnamon , and woody/oaky aromas. Oak lactones, on the other hand, elicited the odour descriptors sweet , vanilla , and oaky (Dfaz-Maroto et al. 2008). 

Similarly, such flaws as green apple and earthy aromas were negatively correlated with oak wood components, and this attests to the ability of these oak wood components to mask vegetative aromas and off flavours in wine. However, other authors found that the descriptor wood-vanilla-cinnamon , due to oak extracted compounds in Spanish red wines, was negatively influenced by the presence of 4-ethylphenol, 4-ethylguaiacol and phenylacetaldehyde (Aznar et al. 2003). 

Composed of complex organic compounds (phenols, acids, alcohols, ethers, ketones, and aldehydes), volatile oils evaporate when exposed to air. Volatile oils are found in many plants and may produce the aroma of the plant. Volatile oils exhibit various properties but some common oils are antiseptic or local irritants, or sedative. Oils of peppermint, clove, cinnamon, garlic, and thyme are volatile oils. 

Benzaldehyde and salicy-laldehyde are two components of the flavor of almonds. o The aroma and flavor of cinnamon are produced largely by cin-namaldehyde. Cinnamon is the ground bark of a tropical tree. 

Blessed with lush green mountains and valleys and the abundance of nutmeg, cinnamon, all spice and vanilla — filling the air with faint and exotic aromas. 

The onset of the industrial production of essential oils can be dated back to the first half of the 19 century. After the importance of single aroma chemicals was recognised in the middle of the century, efforts were started to isolate such compounds from corresponding natural resources for the first time. This was soon followed by the synthesis of aroma chemicals. In this context, the most important pioneers of synthetic aroma chemicals have to be mentioned, such as methyl salicylate [1843], cinnamon aldehyde [1856], benzyl aldehyde [1863] and vanillin [1872], as they constitute the precursors of a rapidly growing number of synthetically produced (nature-identical) aroma chemicals in the ensuing years. 

Doesn t that apple pie look good, fresh out of the oven Looking at the photo, you can almost smell the apples, cinnamon, nutmeg, and perhaps vanilla. What causes these ingredients to have aromas Apples, cinnamon, nutmeg, vanilla, and many other fruits and spices all contain molecules with a distinctive group of atoms located at the end of the molecule. This atomic arrangement imparts a pleasant odor to the molecule. 

Cinnamic aldehyde gives cinnamon its characteristic aroma. 

C11H12O2, Mr 176.21, bpi z kpa 139-140 °C, d22 1.0520, rag0 1.5420, is the only ester of cinnamic alcohol of any importance. fraras-Cinnamyl acetate occurs in cassia oil and is a colorless liquid with a sweet-flowery-fruity, slightly balsamic odor. It is a good fixative and is used in blossom compositions (e.g., lilac and jasmine) and for oriental notes. In aroma compositions, it is used for cinnamon-fruity effects. 

R = CH3, CioHi002, Mr 162.19, 6pioi.3kPa 261.9 °C, df 1.0911, ng 1.5766, occurs in essential oils, mostly as the trans isomer. It is the main component of oils isolated from Alpinia species (content up to 80%) and Ocimum canum varieties (>50%). It has also been identified as a volatile aroma component of cinnamon and strawberries. 

With a characteristic aroma of bitter almond oil and a typical sweet cherry taste, benzaldehyde is widely used as an important ingredient for creating cherry, peach, vanilla, chocolate, and many other flavors. Benzaldehyde can be produced from botanical sources such as cinnamon, cassia, bitter almonds, pits of apricot, peaches, plums, and cherries, or from petroleum products such as toluene. 

Formaldehyde has been used for preservation for many years, as shown in Figure 22.9. Industrially, large quantities of formaldehyde are reacted with urea to manufacture a type of grease-resistant, hard plastic used to make buttons, appliance and automotive parts, and electrical outlets, as well as the glue that holds the layers of plywood together. Benzaldehyde and salicylaldehyde, shown in Table 22.7, are two components that give almonds their natural flavor. The aroma and flavor of cinnamon, a spice that comes from the bark of a tropical tree, are produced largely by cinnamaldehyde, also shown in Table 22.7. 

The second example W demonstrates two stage extraction using dry CO2 followed by wet CO2. Cinnamon Is extracted at 300 BAR and 55 C. This first stage occurs with dry CO2 to remove the essential oils responsible for the aroma and odor of the spice. The second extraction, using supercritical CO2 saturated with water, extracts the flavor components. The fractions can be used separately or recombined to the desired composition. 

Spices are aromatic vegetable substances used to provide flavor and aroma. A convenient classification for spices might be the following (a) the tropical spices such as pepper and cinnamon, (b) herbs such as sage and rosemary, and (c) seed spices such as mustard and sesame [4]. 

Use For artificial cinnamon oil, in flavors and aromas, and to a limited extent in perfumes [on account of its sensitizing properties only in combination with equal amounts of (-t-l-limonene (see p-menthadienes) or eugenol], in addition as an intermediate in the production of cinnamyl alcohol and subsequent products. World-wide requirements ca. 40001 per year. . -Baueret al. (2.),p. 82 Bedoukian(3.),p. 98-10S Beil-stein EIV 7,984ff. Food Cosmet. Toxicol. 17,253 (1979) Synthesis 1994, 369 (synthesis). - [HS291229 CAS 104-55-2 (Z.) l437I-IO-9(trans-Z.)]... 

Occurrence m-C. in the essential oils of leaves and fruits of the black currant(/(i7tes nigrum, Saxiftaga-ceae). p-C. is widely distributed in the plant kingdom and is isolated from, e.g., turpentine, cypress oil, cinnamon, eucalyptus, thyme oil and many others. C. is used as an aroma substance in cosmetics. 

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