Effect of short and long-term storage on essential oil content and composition of cinnamon (Cinnamomum verum Bercht. & Presl.) leaves
Abstract
The effect of duration of storage of cinnamon (Cinnamomum verum) leaves on the content andchemical composition of essential oil was studied. The results revealed that neither the es-sential oil content (1.9%-2.2%), nor the chemical composition of essential oil (eugenol 87.1%-90.7%; eugenyl acetate 2.9%-5.5%; linalool 0.8%-1.2%; benzyl benzoate 0.3%-0.6%) wasaffected during the storage of leaves for up to 15 months.
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Published
26-06-2006
How to Cite
P N Kaul, A K Bhattacharya, A A Naqvi, B. R. R. R. D. K. R. (2006). Effect of short and long-term storage on essential oil content and composition of cinnamon (Cinnamomum verum Bercht. & Presl.) leaves. Journal of Spices and Aromatic Crops, 15(1), 19–24. Retrieved from https://updatepublishing.com/journal/index.php/josac/article/view/4838
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Research Articles