Clove Bark

Clove Bark Bark Dicypellium caryophyllatum Brazil... 

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. 

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. 

Benzoic acid in the free state, or in the form of simple derivatives such as salts, esters, and amides, is widely distributed in nature. Gum benzoin (from styrax ben in) may contain as much as 20% benzoic acid in the free state or in combinations easily broken up by heating. Acaroid resin (from anthorrhoca haslilis) contains from 4.5 to 7%. Smaller amounts of the free acid are found in natural products including the scent glands of the beaver, the bark of the black cherry tree, cranberries, pmnes, ripe cloves, and oil of anise seed. Pern and Tolu balsams contain benzyl benzoate the latter contains free benzoic acid as well. The urine of herbivorous animals contains a small proportion of the glycine derivative of benzoic acid, hippuric acid [495-69-2] (CgH CONHCH2COOH). So-called natural benzoic acid is not known to be available as an item of commerce. 

Source Naturally occurs in cranberries, ligonberries (1,360 ppm), peppermint leaves (20-200 ppb), tea leaves, cassia bark, carob, blessed thistle, purple foxglove, jasmine, hyacinth, apples, tobacco leaves, daffodils, autumn crocus, prunes, anise seeds, ripe cloves, and wild black cherry tree bark (Duke, 1992 quoted, Verschueren, 1983). 

Some herbs and spices are comparatively rich in various HBAs. After hydrolysis, protocatechuic acid is die dominant HBA in cinnamon bark (23-27 mg/kg), accompanied by salicylic acid (7 mg/kg) and syringic acid (8 mg/kg). Gallic acid dominates in clove buds (175 mg/kg) and is accompanied by protocatechuic acid (10 mg/kg), genistic acid/4-HBA (7 mg/kg) and syringic acid (8 mg/kg) [4]. The fruit of anise (Pimpinella anisum) contains 730-1080 mg/kg of the glucoside of 4-HBA [3]. 

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. (... 

Clove.-—This bark, known also by the frame of cWest Indies. It comes in concentric oylinders of about two feet length and an inch diameter, and has a dark-brown color. Its aromatic flavor, though similar to that of doves, is mnch weaker. 

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. 

Oakmoss is a sort of lichen that grows on oak trees, and its extract has an important role in fragrance design.101 Cinnamon oil is obtained from the bark of the cinnamon tree, although small-scale production of leaf oil is also known. Cassia oil is obtained from the bark, small branches, and leaves of the Cassia tree. Clove oil is prepared by steam distillation of clove buds, while clove leaf oil is made from leaves (Table 11). 

Physical processes (see chapter 2) for isolation of natural flavouring substances include distillation, solvent extraction (including supercritical carbon dioxide), and chromatography. Major sources are essential oils. These may be derived from various parts of aromatic plants such as fruits (e.g. citms, fennel), fmit parts (e.g. mace), flowers (e.g. safflower), flower parts (e.g. saffron), flower buds (e.g. clove), bulbs (e.g. onion), barks (e.g. cinnamon), leaves (e.g. basil), leaves and twigs (e.g. mandarin petitgrain), rhizomes (e.g. ginger), roots (e.g. angelica), and seeds (e.g. mustard). 

Amazon Bitters. Take 90 gallons plain proof spirit 3k pounds red Pem-viau bark 3k pounds calisaya bark Ik pounds calamus root 4 pounds orango peel 3k ounces cinnamon 3t ounces cloves 3k cun-COB nutmeg 2 ounces cassia buds 6k pounds red saunders. First mash all tho ing ionts,... 

Composition Powder. Finely pulverize 2 pounds barberry bark, 1 pound hemlock bark, 1 pound ginger, 2 ounces cay-enuo pepper, and 2 ounces cloves. Mix them together. This is an excellent remedy for weak stomach, dyspepsia, boiling water. After stamlmg for a few moments, drink tho contents- (Some omit the hemlock bark.)... 

Paste for Toothache. Take of root-bark of peiUtory, i drachm muriaio of morphia, 5 grains triturate until reduced to no powder, then add, finest honey, 3 drachma oil of cloves (or of cajoput), 20 drops concentrated tincture of pellitory, a sufficient quantity to form the whole into a smooth paste. Very effective. 

To Disguise the Taste of Epsom Salts. Pcppemiint water almost prevents tho nauseous taste of Epsom salts a strong solution of extract of liquorice covers the disagreeable taste of aloes milk, that of Peruvian bark and cloves, that of senna,... 

Meadowsweet, poplar, and willow bark contain high concentrations of salicylates, whereas bromelain, clove, onion. 

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