Simultaneous micro steam distillation/solvent extraction for the isolation of semivolatile flavor compounds from cinnamon and their separation by series coupled-column gas chromatography

Jayatilaka, A.; Poole, S. K.; Poole, C. F.; Chichila, T. M. P.

doi:10.1016/0003-2670(94)00445-r

Simultaneous micro steam distillation/solvent extraction is an efficient method of extracting semivolatile flavor and fragrance compounds from cinnamon for subsequent separation by series coupled-column gas chromatography. With pentane as the extraction solvent and an extraction time of 1.5 h clean extracts requiring no further sample preparation prior to gas Chromatographic analysis are obtained. It is shown that adulteration of cinnamon inner bark oil with leaf oil can be recognized by an elevated concentration of eugenol with respect to the concentration of trans-cinnamaldehyde and the presence of eugenol acetate and safrole in amounts exceeding trace quantities. The principal Cinnamomum species of commerce can be identified in powdered samples based on differences in their characteristic Chromatographic profiles. True cinnamon (Cinnamomum zeylanicum Nees) can be distinguished from cassia by the presence of eugenol and benzyl benzoate, and the absence of coumarin and -cadinene, all minor components, referenced to the extracted amount of trans-cinnamaldehyde. Multivariate analysis of 16 semivolatile compounds commonly found in powdered cinnamon samples is used to classify samples of cinnamon purchased in seven countries.