Sweet cinnamon

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and fumes Uses Medicine (anthelmintic) perfumes cosmetic ingred. intermediate synthetic flavoring agent in foods and pharmaceuticals Features Sweet, cinnamon-like flavor Regulatory FDA 21CFR 172.515 FEMA GRAS Japan approved as flavoring BP compliance Manuf./Distrib. Aceto http //www.aceto.com. Advanced BioTech http //www.adv-bio.com,... 

Common/vernacular names Calamus, sweet cinnamon, sweet flag, sweet mjrtle, sweet root, sweet sedge. 

Ingredient, % Croissants Danish Pastries" Sweet-Cinnamon Rolls" Sweet Bread Donuts Dough Cut Extruded ... 

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. 

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. 

Phenyl-2-propen-l-ol [104-54-1], commonly referred to as cinnamyl alcohol, is a colorless crystalline soHd with a sweet balsamic odor that is reminiscent of hyacinth. Its occurrence in nature is widespread as, for example, in Hyacinth absolute (Hyacinthus orientalis) (42), the leaf and bark oils of cinnamon Cinnamomum cassia, Cinnamomum lancium, etc), and Guava fmit [Psidiumguajava L.) (43). In many cases it is also encountered as the ester or in a bound form as the glucoside. 

Cinnamic aldehyde is a sweet, odorous liquid, resembling cinnamon oil, but without its delicacy of odour. It has the following constitution —... 

Aldehydes, ketones and carboxylic acids are widespread in plants and animal kingdom. They play an important role in biochemical processes of life. They add fragrance and flavour to nature, for example, vanillin (from vanilla beans), salicylaldehyde (from meadow sweet) and cinnamaldehyde (from cinnamon) have veiy pleasant fragrances. 

Invented in 1527, laudanum, a designation for a number of products containing opium, iiquor, and a variety of other ingredients, was the most popuiar form of opium consumption in the West. Of all the laudanum products available, the most popular was a brand called Sydenham s Laudanum, which contained one pound of sherry wine, two ounces of opium, one ounce of saffron, one ounce of powder of cinnamon, and one ounce of powder of cloves. Its popularity stemmed from the sweetness of the sherry undercutting the natural bitterness of opium. For more than 400 years, this method of opium drinking remained widespread among Western nations. 

Cassia oil (Chinese ciimamon oil) is obtained by steam distillation of the leaves, twigs, and bark of Cinnamomum aromaticum Nees (C. cassia Bl., Lauraceae). It is a reddish-brown liquid with a sweet-spicy, cinnamon-like odor. 

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. 

Coumarin is a natural product found at high levels in some essential oils, particularly ciimamon leaf oil (40 600 ppm (mg/kg)), ciimamon bark oil (7000 ppm), other types of cinnamon (900 ppm), cassia leaf oil (17 000-87 300 ppm), peppermint oil (20 ppm), lavender oil, woodruff and sweet clover as well as in green tea (0.2-1.7 ppm), fruits such as bilberry and cloudberry and other foods such as chicory root (Boisde Meuly, 1993 TNO, 1996 Lake, 1999). It is also found in Mexican vanilla extracts (Sullivan, 1981 Maries etal, 1987). 

Some spices such as clove and cinnamon can accomplish the desensitizing of taste buds by creating a mild pain reaction through the introduction of heat and numbness. Likewise various sweeteners may provide different sensations in the mouth. Saccharin may give a rapid bitter sensation followed by the sweet flavor... 

The determination of aldehydes and ketones is of importance in the analysis of those essential oils characterised especially by aldehydic or ketoruc principles, e g.,the citral contained in lemon and lemongrass oils, citronellal in citronella Oil and some eucalyptus oils, benzaldehyde in bitter almond oil, salicylaldehyde in meadow-sweet oil, anisaldehyde in aniseed and fennel oils, cuminaldehyde m cumin oil, cinnamaldehyde in cinnamon oil, carvone in caraway oil, pulegone in pennyroyal oil and methyl nonyl ketone in rue oil The determination of the aldehydes and ketones presents, however, difficulties and the above methods are moderately exact in only a few cases, especially when the content of aldehydes or ketones is considerable The bisulphite method is applicable particularly to the determination of cinnamaldehyde and benzaldehyde in cinnamon oil and bitter almond oil, and, up to a certain pomt, to that of citral in lemongrass Oil. The sulphite method gives good results in the same cases and for the determination of carvone and pulegone... 

O Pungent, but sweet, bread-like caramellic, cinnamon-almond-like of poor tenacity... 

Features A tree-like shrub, ten to twenty feet high. Fruit shiny black, sweet and edible. Young bark glossy purplish-brown, with scattered warts. Old bark greyish-brown, inner surface white. Fracture short. Root bark cinnamon colour. Taste bitter, astringent. 

Vanilla was first used in Europe, mainly for the same purpose as earlier in America, to flavour drinking chocolate, a very popular drink among the 17th century European nobility. European drinking chocolate was almost exclusively sweet and might have used a lot of additional flavourings, e.g. anise, cinnamon, but also exotic animal products like musk and ambergris. 

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). 

The oil varies to a considerable extent according to its origin. The chief constituent of the sweet fennel oil is anethole, to which the taste is due, but, as is frequently the case, even when, as in this oil, the percentage of the chief constituent is as high as 80 to 90 per cent, the taste is modified by the presence of small quantities of other substances, (Compare cassia, and cinnamon, cloves and pimento) fenchone, for example, giving it a camphoraceous odour. 

Coumarin is found in a large number of plants belonging to many different families including tonka beans, woodruff, lavender oil, cassia, melilot (sweet clover), and other plants. It is found in edible plants such as strawberries, cinnamon, peppermint, green... 

Coumarin is a white crystalline solid. Its odor has been described both as vanilla-like and as having a note of newly mown hay . Odor thresholds of 0.33-2 ppb have been reported. Coumarin occurs naturally in many plants such as tonka beans, lavender, and cassia and in many natural food stuffs such as cinnamon, green tea, peppermint, and sweet clover honey. Concentrations range from 87 000 ppm in cassia and 40 000 ppm in cinnamon to 20 ppm in peppermint and 5 ppb in tangerines. 

---