The bark of various cinnamon species is one of the most important and popular spices used worldwide not only for cooking but also in traditional and modern medicines. Overall, approximately 250 species have been identified among the cinnamon genus, with trees being scattered all over the world.
Cinnamon consists of a variety of resinous compounds, including cinnamaldehyde, cinnamate, cinnamic acid, and numerous essential oils . Singh et al. reported that the spicy taste and fragrance are due to the presence of cinnamaldehyde and occur due to the absorption of oxygen. As cinnamon ages, it darkens in color, improving the resinous compounds . Sangal reported various physiochemical properties of cinnamon. The presence of a wide range of essential oils, such as trans-cinnamaldehyde, cinnamyl acetate, eugenol, L-borneol, caryophyllene oxide, b-caryophyllene, L-bornyl acetate, E-nerolidol, α-cubebene, α-terpineol, terpinolene, and α-thujene, has been reported .
Having the chemical formula C6H5CH=CHCHO, Cinnamaldehyde is a naturally occurring organic compound primarily a trans (E) isomer, which imparts the taste and smell of cinnamon.
The molecular formula of Cinnamaldehyde was determined in 1834 by the French chemists Jean Baptiste André Dumas (1800–1884) and Eugène Melchior Péligot (1811–1890) and although its structural formula has only been deciphered in 1866 by the German chemist Emil Erlenmeyer (1825) – 1909).
Application:
Cinnamaldehyde is FDA-approved for use in the Epicutallow Trial indicated in the diagnosis of atopic dermatitis in persons 6 years of age and older.
In addition to its use as an herbal remedy, the main use of Cinnamaldehyde is as a food additive to enhance the taste and smell of foods. To know more uses of cinnamon please refer to the link….