Page 38 - Pharmd general phytochemistry I-Final2024_LEUCTERS
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Cinnamaldehyde
Source:
Cassia leaf and bark oil Cinnamon bark oil.
Uses:
Cinnamic aldehyde is used as a flavoring agent.
CHO
Vanillin
Source: OMe
OH
Green vanilla pods, it occurs as glycoside and vanillin is liberated after
curing of green vanilla pods to allow enzymatic hydrolysis and liberation
of vanillin.
Uses:
Vanillin is used mainly as flavoring agent.
Methods of preparation chemically:
1. From eugenol, the main constituent of oil of cloves.
2. Preparation from the glycoside coniferin by oxidation.
3. Commercial method by oxidation of lignin, which is a by-product in
manufacture of paper (Economic method).
2.4. Ketones:
1- Monocyclic monoterpene ketones:
Source: MPeeppnetrmhiontnoiel.
Uses:
Used extensively in the manufacture of flavoring materials.
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