Chemical composition of the flower oil of Cinnamomum zeylanicum blume.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2151/
JOAFC-25-00 |
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| Title |
Chemical composition of the flower oil of Cinnamomum zeylanicum blume.
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| Creator |
Jayaprakasha, G. K.
Jagan Mohan Rao, L. Sakariah, K. K. |
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| Subject |
30 Spices/Condiments
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| Description |
The steam-distilled oil of cinnamon (Cinnamomum zeylanicum) flowers was analyzed by GC and GC-MS. It consists of 23% hydrocarbons and 74% oxygenated compounds. A total of 26 compounds constituting approximately 97% of the oil were characterized. (E)-Cinnamyl acetate (41.98%), trans-alpha-bergamotene (7.97%), and caryophyllene oxide (7.2%) are found to be major compounds. This is the first report on the chemical composition of the flower oil of Cinnamomum zeylanicum.
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| Date |
2000
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2151/1/J._Agric._Food_Chem._2000%2C_48%2C_4294-4295.pdf
Jayaprakasha, G. K. and Jagan Mohan Rao, L. and Sakariah, K. K. (2000) Chemical composition of the flower oil of Cinnamomum zeylanicum blume. Journal of agricultural and food chemistry, 48 (9). pp. 4294-5. ISSN 0021-8561 |
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