Browsing by Author "Wijesiriwardena,C"

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    Impact on the chemical composition of bark oil of Cinnamomum zeylanicum Blume with different peeling techniques
    (Institute of Chemistry Ceylon, 2024-06) Weeratunga,H.D; Weerasinghe,P.D; Ranasinghe,P; Mewan,K.M; Hewajulige,I.G.N; Wijesiriwardena,C; Perera,H.P.D; Fernando,P; Samarasinghe,K; Rajawardena,U; Gunawardhana,T; Madage,S; Lokuge,C.M
    Cinnamomum zeylanicum Blume is an indigenous spice crop to Sri Lanka known as true cinnamon or Ceylon cinnamon. Cinnamon is mainly used as an aromatic condiment, flavouring agent, and traditional and modern medicines. Currently, the world cinnamon market is dominated by cassia cinnamon, which contains high coumarin content (up to 1%). Ceylon cinnamon is superior due to its low coumarin content (less than 0.004%), unique aroma, and sweet and spicy flavor profile.