The Isolation Of Volatile Oils From Cinnamon

3203 Words Nov 15th, 2014 13 Pages
Carlos Restrepo
Dr. Lanni
The isolation of Volatile Oils from Cinnamon
November 18, 2014

Isolation of Volatile Oil from Cinnamon

Purpose: The purpose of this experiment was to isolate the components of cinnamon by using multiple techniques. The techniques involved in the experiment include: distillation, extraction, filtration, refractomery, gas chromatography, mass spectrometry, and the use of ChemDraw.


Cinnamon is the second most important spice that is sold throughout the world.1 The word Cinnamon originates from the word cassia. Cassia is the meaning of a plant that mainly contains leguminous genus. Cinnamon bark originates from the culivtated trees of Cinnamomum zeylanicum Nees, Lauraceae.2 Cinnamons usages include: flavoring for foods, medicinal purposes, agricultural needs, and pesticides. Cinnamon does not have a chemical structure, which is replaced for Cinnamaldehyde, which covers 97% of cinnamon. Figure 1 illustrates the chemical structure of Cinnamaldehyde. Terpenoids and isoprene’s are located in the volatile oil of cinnamon, which play a major role in the color and odor of cinnamon. Cinnamon has several constituents that include: Cinnamaldehyde, cinnamic acid, coumarin, linalool, eugenol, and methyl cinnamate. These constituents were analyzed further by using technical processes. The isolation of cinnamon oil has evolved over sever years. The isolation originally began as a liquid-liquid extraction with methylene chloride…
Open Document