RSS-Feed abonnieren
Bitte kopieren Sie die angezeigte URL und fügen sie dann in Ihren RSS-Reader ein.
https://www.thieme-connect.de/rss/thieme/de/10.1055-s-00000058.xml
Planta Med 1974; 25(1): 1-5
DOI: 10.1055/s-0028-1097905
DOI: 10.1055/s-0028-1097905
THE CHEMICAL COMPOSITION OF UNCOMMON SPICES AND CONDIMENTS
I. Two Cinnamomum Spices from the PhilippinesWeitere Informationen
Publikationsverlauf
Publikationsdatum:
14. Januar 2009 (online)
Abstract
The essential oils of Cinnamomum mercadoi Vidal and C. mindanaense Elm were examined chemically and found to contain 17 and 29 constituents respectively. The major compounds of C. mercadoi were safrole (30.3 %), 1,8–cineol (29.4 %) and eugenol (15.4 %) whereas C. mindanaense contained eugenol (39.2 %), linalool (19.4 %), safrole (15.0 %) and 1,8 cineol (12.8 %). Because of the high proportion of safrole in each species it is doubtful whether they will achieve any economic importance as a spice or condiment.