Processing and Value Addition

Oleoresin

• Cinnamon oleoresin is prepared by extracting cinnamon bark with organic solvent.
• Oleoresin yield varies from 10 to 12 per cent.
• The oleoresin is dispersed on sugar, salt and used for flavouring processed foods.

Cinnamon bark oil

• A pale yellow liquid possessing the delicate aroma of the spice is obtained by steam distillation of quills (0.2 to 0.5 per cent).
• Its major component is cinnamaldehyde (55 per cent) but other components like eugenol, eugenyl acetate, ketones, esters and terpenes also impart the characteristic odour and flavour to this oil.
• Cinnamon bark oil is used in flavouring bakery foods, sauces, pickles, confectionery, soft drinks, dental and pharmaceutical preparations and also in perfumery.

Cinnamon leaf oil

• Cinnamon leaf oil is produced by steam distillation of leaves yielding 0.5 to 0.7 per cent oil.
• It is yellow to brownish yellow in colour and possesses a warm, spicy but rather harsh odour.
• The major constituent is eugenol (70 to 90 per cent) while the cinnamaldehyde content is less than five per cent.
• The oil is used in perfumery and flavouring and also as a source of eugenol.

Cinnamon root bark oil

• The root bark contains 1.0 to 2.8 per cent oil containing camphor as the main constituent.
• Cinnamaldehyde as well as traces of eugenol are found in the oil, having less commercial relevance.