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cinnamon (food) — Ingredient · Foodgeist
Ingredient
cinnamon
spice obtained from the inner bark of several tree species from the genus Cinnamomum
About
spice obtained from the inner bark of several tree species from the genus Cinnamomum
Aroma profile
Derived from this ingredient’s flavor compounds
aromatic×10
floral×7
herbaceous×6
grassy×6
fresh×5
herbal×5
mint×4
camphoraceous×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“The present work reports on the microencapsulation of cinnamon oleoresin by spray drying using binary and ternary blends of gum arabic, maltodextrin, and modified starch as wall materials.”
“In an in vivo study, cinnamon oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound‐inoculated Lingwu Long Jujube and Sand Sugar Orange fruits.”
“In an in vivo study, cinnamon oil with concentrations of 2.0% (v/v) and 3.0% (v/v) showed complete control the growth of fungi in wound‐inoculated Lingwu Long Jujube and Sand Sugar Orange fruits.”
cinnamon oil→ has minimal inhibitory concentration →625 ppm
against: Escherichia coli O157:H7 and E. coli ATCC 25921
“The minimal inhibitory concentration of the essential oil from cinnamon was around 625 ppm against E. coli O157:H7 and E. coli ATCC 25921”
cinnamon oil→ has minimal inhibitory concentration →1250 ppm
against: E. coli ATCC25922
“The minimal inhibitory concentration of the essential oil from cinnamon was around 1250 ppm against E. coli ATCC25922”
cinnamon oil→ has minimal inhibitory concentration →2500 ppm
against: E. coli ATCC11105
“The minimal inhibitory concentration of the essential oil from cinnamon was around 2500 ppm against E. coli ATCC11105”
nano-emulsion of cinnamon bark oil→ inhibits →microorganisms
microorganisms: E. coli, S. aureus, S. cerevisiaeinhibition time: 60 min for S. aureus, 120 min for E. coli and S. cerevisiae
“The CBON were found to be more efficient in inhibiting and inactivating microorganisms than the crude CBO. The sensitivity of microorganism towards CBON depend on the type of microorganism with S. cerevisiae being the most sensitive followed by E. coli and S. aureus. S. aureus were inhibited with a complete 6 log reduction within 60 min of incubation with CBON. Whereas in the case of E. coli, and S. aureus a reduction of 6 log CFU and 5 log CFU respectively were reported after 120 min of exposure.”
