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--- cinnamomum_cassia_nees [2016/05/18 09:46]
andreas
+++ cinnamomum_cassia_nees [2019/01/24 22:04]
andreas
@@ Zeile 7: / Zeile 7: @@
 "Chinese cassia is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi, also known as "Vietnamese cinnamon"), and Indonesian cinnamon (C. burmannii). In all four species, the dried bark is used as a spice. Chinese cassia's flavour is less delicate than that of Ceylon cinnamon, so is less expensive and is sometimes called //bastard cinnamon//. " [[http://en.wikipedia.org/wiki/Cinnamomum_cassia]]
-The //essential oil// from the bark of C.cassia has excellent antimicrobial effects against Clostridium perfringens, Bacteroïdes fragilis, and Bifidobacterium bifidus.
+The essential oil from the //bark// of C.cassia has excellent antimicrobial effects against Clostridium perfringens, Bacteroïdes fragilis, and Bifidobacterium bifidus.
 [Growth-inhibiting effects of Cinnamomum cassia barks-derived materials on human intestinal bacteria. Lee H.S., Ahn Y.J., J Agri Food Chem Vol.46, 1998, 8-12]
-"GC-MS analysis on the //essential oil// of Cinnamomum cassia stem bark led to the identification of cinnamaldehyde, 2-hydroxycinnamaldehyde, coumarin, and cinnamyl acetate. The major volatile flavor in C.Cassia oil was found to be 2-hydroxycinnamaldehyde." \\
+"GC-MS analysis on the essential oil of Cinnamomum cassia stem //bark// led to the identification of cinnamaldehyde, 2-hydroxycinnamaldehyde, coumarin, and cinnamyl acetate. The major volatile flavor in C.Cassia oil was found to be 2-hydroxycinnamaldehyde." \\
 [Constituents of the essential oil of the Cinnamomum cassia stem bark and the Biological Properties. Choi, J., Lee, K. T., Ka, H., Jung, W. T., Jung, H. J., Park, H. J., Archives of pharmacal research, Vol.24(5), 2001, 418-423]
@@ Zeile 38: / Zeile 38: @@
 [Water extract of Cinnamomum cassia Blume inhibited human respiratory syncytial virus by preventing viral attachment, internalization, and syncytium formation., Yeh, C.F., San Chang, J., Wang, K.C., Shieh, D.E., Chiang, L.C., Journal of ethnopharmacology, 147(2), 2013, 321-326]
-{{:cinnamomum_cassia.jpg?500}} \\
+Of the 26 components identified with GC-O, the ten most odorous compounds (highest mean FD factors in AEDA) were (odor description, logFD): 3-phenylpropanal (green floral hyacinth balsamic, 18.1), (E)-cinnamaldehyde (spicy cinnamon cassia sweet, 17.6), guaiacol (strong sweet smoky vanilla, 16.2), 2-phenylethanol (flowers rose, 14.7), cinnamyl acetate (sweet balsamic floral spicy, 10.9), 2-phenylacetaldehyde (floral hyacinth rose honey, 10.5), acetophenone (sweet pungent cherry sour, 10.0), benzaldehyde (almonds sweet cherry, 9.0), 6-methyl-5-hepten-2-one (oily green herbaceous, 9.0) and o-methoxy cinnamaldehyde (sweet warm spicy cassia, 8.1). \\
+[Bongiovanni, V., et al. "Determining Odor-Active Compounds in a Commercial Sample of Cinnamomum cassia Essential Oil Using GC-MS and GC-O." Journal of Chromatography (2017), 8:1] [[https://www.omicsonline.org/open-access/determining-odoractive-compounds-in-a-commercial-sample-ofcinnamomum-cassia-essential-oil-using-gcms-and-gco-2157-7064-1000347.pdf]]
+Main components of commercial cassia oils were (E)-cinnamaldehyde (75.3-79.1%), o-methoxy cinnamaldehyde (0.7-10.1%), cinnamyl acetate (2.0-10.5%), and coumarin (1.9-3.8%). \\
+[[https://www.planttherapy.com/cinnamon-cassia-essential-oil]] GC/MS provided, retrieved 2019-01-25.
+{{:cinnamomum_cassia.jpg?600}} \\
 Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.36 (1891-1895) [F.G.Kohl] \\
 [[http://plantgenera.org/species.php?id_species=244192]]

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