Cinnamon leaf

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). 

Eugenol, Cj5Hi202, is the characteristic constituent of the oUs of cloves, cinnamon leaf, bay and pimento, and is also found in numerous other essential oils. It is a liquid of powerful clove odour, having the following characters —... 

C10H12O2, Mr 164.20, pi.3kPa 121 °C, df 1.0652, ng 1.5409, is the main component of several essential oils clove leaf oil and cinnamon leaf oil may contain >90%. Eugenol occurs in small amounts in many other essential oils. It is a colorless to slightly yellow liquid with a spicy, clove odor. 

Production. Since sufficient eugenol can be isolated from cheap essential oils, synthesis is not industrially important. Eugenol is still preferentially isolated from clove leaf and cinnamon leaf oil (e.g., by extraction with sodium hydroxide solution). Nonphenolic materials are then removed by steam distillation. After the alkaline solution is acidified at low temperature, pure eugenol is obtained by distillation. 

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. 

Cinnamon leaf oil is produced by steam distillation of the leaves of the cinnamon tree, Cinnamomum zeylanicum Bl. (C. verum J.S. Presl). The main countries in which the oil is produced are Sri Lanka, the Seychelles, southern India, Madagascar, and the Comoro Islands. It is a reddish-brown to dark brown liquid with a characteristic spicy odor, reminiscent of clove buds. 

The main component of cinnamon leaf oil is eugenol (70 83%) [352 354b]. The oil is used as such in spicy oriental perfumes, for flavoring sweets, alcoholic beverages or as a source of high-grade eugenol. 

Cinnamon leaf, Ceylon Cinnamomum zey-lanicum Nees Eugenol (70-85)... 

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). 

Cinnamon leaf Cinnamomum zeylanicum (Lauraceae) leaf 0.5-0.7 eugenol (70-95) flavour... 

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. 

Higher oil content was reported in cinnamon leaf from Hyderabad (4.7%) compared with that from Bangalore (1.8%) (Mallavarapu et al., 1995). The two oils were of eugenol type and differed with respect to the relative amounts of linalool, cinnamal-dehyde, cinnamyl alcohol, cinnamyl acetate and benzyl benzoate. The essential oil of the leaves of C. zeylanicum from Cameroon contained eugenol (85.2%), (EJ-cinnamaldohyde (4.9%), linalool (2.8%) and /3-caryophyllene (1.8%) (Jirovetz et al., 1998). 

The world demand for cinnamon leaf oil is around 120-1501 per annum, a demand met mainly by Sri Lanka. The USA and Western Europe are the largest consumers of leaf oil. 

However, in the case of leaf oil, international standards do exist. In this case, a phenol content of 75-85% has been specified for oil of Sri Lankan origin (ISO, 1977). Cinnamaldehyde is another constituent of leaf essential oil, contributing to the total flavour, and the specification limits its content to 5%. In the USA, the FMA (Fragrance Materials Association) specifies the eugenol content (80-88%) in cinnamon leaf oil in terms of its solubility in KOH (FMA, 1992). 

FMA (1992) Cinnamon leaf oil. 5pp. FMA Monographs Volume 1. Fragrance Materials Association of the United States, Washington, DC. 

ISO (1977) Oil of cinnamon leaf. International Standard ISO 3524-1977 (E.). International Organization for Standardization, Paris, 2 pp. 

Eugenol (4-allyl-2-methoxyphenol) Eugenol is not actually derived from a terpene molecule (as opposed to carvacrol and thymol) but it is a phenol and is found in essential oils of clove, cinnamon leaf, pimento, ylang ylang and rose. It has a spicy, pungent odour typical of clove. 

A-Acetyl-L-methionine 644 Benzyl Salicylate 661 Cinnamon Leaf Oil... 

Cinnamon Leaf Oil, 102, 579 Cinnamon Oil, 93 Cinnamyl Acetate, 468, 612 Cinnamyl Alcohol, 470, 612 Cinnamyl Anthranilate, xiv, xxxii Cinnamyl Butyrate, 470, 612 Cinnamyl Cinnamate, 470, 613 Cinnamyl Formate, 470, 613 Cinnamyl Isobutyrate, 470, 613 Cinnamyl Isovalerate, 470, 613, (Sl)64... 

SYNS CEYLON CINNAMON BARK OIL CEYLON-ZIMT OEL CINNAMON LEAF OIL, CEYLON CINNAMON OIL, CEYLON OIL OF CINNAMON, CEYLON... 

TABLE XV. Components of the Essential Oils of Cinnamon Leaf and Bark... 

Oil of cinnamon leaf, Sri Lanka type (Ciimamomum zeylanicum Blume)... 

ISO 3524 2003 Oil of cinnamon leaf Sri Lanka Type (Cinnamomon zeylanicum Blume), International Organisation of Standardisation, Geneva, Switzerland (2002)... 

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