Impact on the chemical composition of bark oil of Cinnamomum zeylanicum Blume with different peeling techniques

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dc.contributor.authorWeeratunga,H.D
dc.contributor.authorWeerasinghe,P.D
dc.contributor.authorRanasinghe,P
dc.contributor.authorMewan,K.M
dc.contributor.authorHewajulige,I.G.N
dc.contributor.authorWijesiriwardena,C
dc.contributor.authorPerera,H.P.D
dc.contributor.authorFernando,P
dc.contributor.authorSamarasinghe,K
dc.contributor.authorRajawardena,U
dc.contributor.authorGunawardhana,T
dc.contributor.authorMadage,S
dc.contributor.authorLokuge,C.M
dc.date.accessioned2025-02-21T05:37:46Z
dc.date.available2025-02-21T05:37:46Z
dc.date.issued2024-06
dc.descriptionPage 39
dc.description.abstractCinnamomum 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.
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/259
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries40; 2
dc.subjectCinnamon bark oil
dc.subjectCeylon cinnamon
dc.subjectGas chromatography-flame ionization detector (GC-FID)
dc.subjectTraditional peeling method
dc.subjectCassia cinnamon
dc.titleImpact on the chemical composition of bark oil of Cinnamomum zeylanicum Blume with different peeling techniques
dc.typeArticle

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