Cinnamon leaf oil

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). [Pg.337]

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. [Pg.130]

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. [Pg.131]

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. [Pg.167]

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. [Pg.184]

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. [Pg.184]

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... [Pg.124]

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. [Pg.125]

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. [Pg.141]

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). [Pg.141]

FMA (1992) Cinnamon leaf oil. 5pp. FMA Monographs Volume 1. Fragrance Materials Association of the United States, Washington, DC. [Pg.142]

A-Acetyl-L-methionine 644 Benzyl Salicylate 661 Cinnamon Leaf Oil... [Pg.638]

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... [Pg.121]

SYNS CEYLON CINNAMON BARK OIL CEYLON-ZIMT OEL CINNAMON LEAF OIL, CEYLON CINNAMON OIL, CEYLON OIL OF CINNAMON, CEYLON... [Pg.370]

Synonyms cinnamon leaf oil, ceylon cinnamon leaf oil, Seychelles Cinnamyl Alcohol... [Pg.92]

Cinnamon leaf oil Warm, spicy odor of cinnamon and cloves warm, spicy taste. [Pg.136]

Cevitamic acid. See L-Ascorbic acid Ceylanyle. See Cinnamonitrile Ceylon cinnamon leaf oil. See Cinnamon (Cinnamomum zeylanicum) leaf oil Ceylon cinnamon oil. See Cinnamon (Cinnamomum zeylanicum) bark oil Ceylon isinglass. See Agar CF1-135. See Silicone CF1-6755. See Silicone elastomer CF2-135, CF2-1130. See Silicone CF2-2186. See Silicone elastomer CF6-135. See Silicone... [Pg.857]

Chinese cinnamon leaf oil. See Cinnamon (Cinnamomum zeylanicum) leaf oil Chinese cinnamon oil. See Cinnamon (Cinnamomum cassia) oil Chinese ginger. See Galanga Chinese Gum Rosin. See Rosin Chinese isinglass. See Agar Chinese red. See Lead chromate oxide Chinese seasoning. See MSG Chinese tea extract. See Tea (Tbea sinensis) extract... [Pg.865]

Synonyms Ceylon cinnamon leaf oil Chinese cinnamon leaf oil Cinnamon leaf oil ... [Pg.955]

Cinnamon leaf oil, Ceylon Cinnamon leaf oil, Seychelles... [Pg.955]

Saigon cinnamon. See Cinnamon (Cinnamomum cassia) oil Saigon cinnamon leaf oil. See Cinnamon... [Pg.3869]

Setoglaucine. See Basic blue 1 Severe acid-treated middle distillate. See Petroleum distillates, acid-treated middle Severely hydrotreated light distillates. See Petroleum distillates, hydrotreated light Severely solvent-refined light naphthenic distillate. See Petroleum distillates, light naphthenic, solvent-refined Sewer gas. See Hydrogen sulfide Seychelles cinnamon leaf oil. See Cinnamon... [Pg.3902]

Perdones, A., Vargas, M., Atares, L. Chiralt, A. (2014). Physical, antioxidant and antimicrobial properties of chitosan-cinnamon leaf oil films as affected by oleic acid. Food Hydrocolloids, 36, 256-64. [Pg.28]

Ceylon cinnamon leaf oil, Cinnamomi zeylanici folii aetheroleum... [Pg.436]

Inhibitory Data of Ceylon Cinnamon Leaf Oil Obtained in the Agar Diffusion Test... [Pg.473]

See also in sourсe #XX -- [ Pg.130 , Pg.184 ]

See also in sourсe #XX -- [ Pg.139 ]

See also in sourсe #XX -- [ Pg.114 , Pg.115 ]

See also in sourсe #XX -- [ Pg.137 , Pg.194 ]

See also in sourсe #XX -- [ Pg.92 ]

See also in sourсe #XX -- [ Pg.159 , Pg.161 , Pg.166 , Pg.167 , Pg.168 , Pg.169 , Pg.227 ]

See also in sourсe #XX -- [ Pg.730 , Pg.736 ]

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