Details
| Original language | English |
|---|---|
| Pages (from-to) | 67-75 |
| Number of pages | 9 |
| Journal | Zeitschrift fur Naturforschung - Section C Journal of Biosciences |
| Volume | 73 |
| Issue number | 1-2 |
| Publication status | Published - 16 Nov 2017 |
Abstract
While the chemical composition of leaf and stem bark essential oils of the Chinese cinnamon, Cinnamomum cassia (L.) J. Presl, has been well investigated, little is known about the volatilom of its buds, which appeared recently on German markets. Soxhlet extracts of the commercial samples were prepared, fractionated using silica gel and characterised by gas chromatography-flame ionisation detector (GC-FID) for semi-quantification, by gas chromatography-mass spectrometry (GC-MS) for identification and by GC-FID/olfactometry for sensory evaluation. Cinnamaldehyde was the most abundant compound with concentrations up to 40 mg/g sample. In total, 36 compounds were identified and 30 were semi-quantified. The extracts contained mostly phenylpropanoids, mono- and sesquiterpene hydrocarbons and oxygenated derivatives. Because of the high abundance of cinnamaldehyde, the aldehyde fraction was removed from the extracts by adding hydrogen sulphite to improve both the detection of trace compounds and column chromatography. The aldehyde fraction was analysed by GC-MS separately. The highest flavour dilution factor of 316 was calculated for cinnamaldehyde. Other main sensory contributors were 2-phenylethanol and cinnamyl alcohol. This report provides the first GC-olfactometry data of a plant part of a Cinnamomum species. The strongly lignified C. cassia buds combine a high abundance of cinnamaldehyde with comparably low coumarin concentrations (<0.48 mg/g), and provide a large cinnamaldehyde depot for slow release applications.
Keywords
- Chemical fractionation, Cinnamaldehyde, Cinnamomum cassia buds, Coumarin, GC-olfactometry (GC-O)
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- General Biochemistry,Genetics and Molecular Biology
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In: Zeitschrift fur Naturforschung - Section C Journal of Biosciences, Vol. 73, No. 1-2, 16.11.2017, p. 67-75.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Volatiles from Cinnamomum cassia buds
AU - Sandner, Daniel
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2017/11/16
Y1 - 2017/11/16
N2 - While the chemical composition of leaf and stem bark essential oils of the Chinese cinnamon, Cinnamomum cassia (L.) J. Presl, has been well investigated, little is known about the volatilom of its buds, which appeared recently on German markets. Soxhlet extracts of the commercial samples were prepared, fractionated using silica gel and characterised by gas chromatography-flame ionisation detector (GC-FID) for semi-quantification, by gas chromatography-mass spectrometry (GC-MS) for identification and by GC-FID/olfactometry for sensory evaluation. Cinnamaldehyde was the most abundant compound with concentrations up to 40 mg/g sample. In total, 36 compounds were identified and 30 were semi-quantified. The extracts contained mostly phenylpropanoids, mono- and sesquiterpene hydrocarbons and oxygenated derivatives. Because of the high abundance of cinnamaldehyde, the aldehyde fraction was removed from the extracts by adding hydrogen sulphite to improve both the detection of trace compounds and column chromatography. The aldehyde fraction was analysed by GC-MS separately. The highest flavour dilution factor of 316 was calculated for cinnamaldehyde. Other main sensory contributors were 2-phenylethanol and cinnamyl alcohol. This report provides the first GC-olfactometry data of a plant part of a Cinnamomum species. The strongly lignified C. cassia buds combine a high abundance of cinnamaldehyde with comparably low coumarin concentrations (<0.48 mg/g), and provide a large cinnamaldehyde depot for slow release applications.
AB - While the chemical composition of leaf and stem bark essential oils of the Chinese cinnamon, Cinnamomum cassia (L.) J. Presl, has been well investigated, little is known about the volatilom of its buds, which appeared recently on German markets. Soxhlet extracts of the commercial samples were prepared, fractionated using silica gel and characterised by gas chromatography-flame ionisation detector (GC-FID) for semi-quantification, by gas chromatography-mass spectrometry (GC-MS) for identification and by GC-FID/olfactometry for sensory evaluation. Cinnamaldehyde was the most abundant compound with concentrations up to 40 mg/g sample. In total, 36 compounds were identified and 30 were semi-quantified. The extracts contained mostly phenylpropanoids, mono- and sesquiterpene hydrocarbons and oxygenated derivatives. Because of the high abundance of cinnamaldehyde, the aldehyde fraction was removed from the extracts by adding hydrogen sulphite to improve both the detection of trace compounds and column chromatography. The aldehyde fraction was analysed by GC-MS separately. The highest flavour dilution factor of 316 was calculated for cinnamaldehyde. Other main sensory contributors were 2-phenylethanol and cinnamyl alcohol. This report provides the first GC-olfactometry data of a plant part of a Cinnamomum species. The strongly lignified C. cassia buds combine a high abundance of cinnamaldehyde with comparably low coumarin concentrations (<0.48 mg/g), and provide a large cinnamaldehyde depot for slow release applications.
KW - Chemical fractionation
KW - Cinnamaldehyde
KW - Cinnamomum cassia buds
KW - Coumarin
KW - GC-olfactometry (GC-O)
UR - http://www.scopus.com/inward/record.url?scp=85037727774&partnerID=8YFLogxK
U2 - 10.1515/znc-2017-0087
DO - 10.1515/znc-2017-0087
M3 - Article
C2 - 29145172
AN - SCOPUS:85037727774
VL - 73
SP - 67
EP - 75
JO - Zeitschrift fur Naturforschung - Section C Journal of Biosciences
JF - Zeitschrift fur Naturforschung - Section C Journal of Biosciences
SN - 0939-5075
IS - 1-2
ER -