Cinnamomum glaucescens (Nees) Hand.-Mazz. - syn.Cinnamomum cecidodaphne Meisn.; Tetranthera glaucescens Buch.-Ham. - Lauraceae
sugandha kokila, Himalaya cinnamon
Evergreen tree, native to Himalaya (Nepal to Bhutan), India.
„Using steam distillation, the dried berries of Cinnamomum glaucescens produce the essential oil commonly known as sugandha kokila oil, which is yellow in colour and has a camphoraceous, spicy aroma… However, Non-timber forest products, such as Cinnamomum glaucescens, are over harvested, and if the current rate of collection occurs, may disappear from Nepalese forests.“
Major components of the commercially available essential oil of Cinnamomum glaucescens fruits (with seeds) were 1,8-cineole (13%), methyl cinnamate (14%), α-terpineol (7%) and many mono- and sesquiterpene hydrocarbons. The pericarp oil consisted mainly of 1,8-cineole (56%) and α-terpineol (10%).
[Adhikary, S. R., et al. „Investigation of Nepalese essential oils. I. The oil of Cinnamomum glaucescens (Sugandha Kokila).“ Journal of Essential Oil Research 4.2 (1992): 151-159]
The essential oil of Cinnamomum glanduliferum leaves contained elemicin (92.9%) as predominant component.
[Baruah, Akhil, and Subhan C. Nath. „Leaf essential oils of Cinnamomum glanduliferum (Wall) Meissn and Cinnamomum glaucescens (Nees) Meissn.“ Journal of Essential Oil Research 18.2 (2006): 200-202]
(E)-methyl cinnamate (40.5%) and 1,8-cineole (24.5%) were the main components found in the fruit oil of C.glaucescens.
[Satyal, Prabodh, et al. „Bioactivities and compositional analyses of Cinnamomum essential oils from Nepal: C. camphora, C. tamala, and C. glaucescens.“ Natural product communications 8.12 (2013): 1777-1784]
Main compounds of the essential oil (yield 0.42%v/w) of the leaves, obtained from C.glaucescens grown in Vietnam, were geraniol (36.2%), terpinen-4-ol (19.7%), α-pinene (6.0%), sabinene (6.0%), limonene (5.2%), and α-thujene (3.2%).
[Chinh, Hoang V., et al. „Essential Oils Leaf of Cinnamomum glaucescens and Cinnamomum verum from Vietnam.“ American Journal of Plant Sciences 8.11 (2017): 2712-2721] http://file.scirp.org/pdf/AJPS_2017101815050033.pdf
Main components of commercial fruit oils were 1.8-cineole (21.9-25%), methyl cinnamate (8.7-13.4%), α-phellandrene (4.6-10.8%),and α-terpineol (2.8-5.0%).
"Sugandha Kokila Essential Oil" aromatics.com GC/MS provided, retrieved 2017-11-25.