Influence of composition upon the variety of tastes in Cinnamomi Cortex

  title={Influence of composition upon the variety of tastes in Cinnamomi Cortex},
  author={Naoka Yokomi and Michiho Ito},
  journal={Journal of Natural Medicines},
Cinnamomi Cortex, which is normally referred to as cinnamon, is a very popular spice as well as an important natural medicine. High-quality cinnamon is traditionally believed to taste sweet and be strongly pungent without astringency. Cinnamomi Cortex with larger amounts of cinnamaldehyde was sweeter in taste comparisons. The contents of tannins and sugars in cinnamon powder had little effect on the taste. Evaluations of the sweetness and pungency of cinnamaldehyde solutions (0.1, 0.25, 0.50, 0… 
Therapeutic and Pharmaceutical Potential of CinnamomumTamala
Wider use of C. tamala and its associating species in generation of chemopreventive anti-cancer, antiulcer, immunomodulatory,antilipidemic, antidiabetic and hepatoprotective drugs which might show broad-spectrum biological effectiveness are suggested.
Efects of Cinnamomi Cortex on the production of alergic and inflammatory mediators in RBL-2 H 3 and RAW 264 cels
Cinnamomi Cortex (cinnamon bark) is a major crude drug. In Japan, it is used in Kampo medicine to treat alergic and inflammatory diseases. In this study, we examined the anti-alergic and
[Research and educational activities through perspective of pharmacognosy].
  • Michiho Ito
  • Engineering, Medicine
    Yakugaku zasshi : Journal of the Pharmaceutical Society of Japan
  • 2010
The frame of my research has been formed around fieldwork; projects targeted are achieved based on information and samples gathered through this means, and further studies are suggested by the ideas obtained.
Current metabolomics: practical applications.
Recent applications of metabolomics in microbiology, plant, animal, food, and medical science are discussed and integrated applications with genomics, transcriptomics, and proteomics provide greater understanding of global system biology.


Authentication and quantitative analysis on the chemical profile of cassia bark (cortex cinnamomi) by high-pressure liquid chromatography.
It is suggested that five characteristic peaks by HPLC are suitable for distinguishing genuine cassia bark from the adulterants and could be applied in the quality control of this commodity.
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Eugenol, both pure and in cinnamon oil, when added to pure cinnamaldehyde protected the aldehyde against heat destruction, the possible mechanism of this effect and the significance of these findings for food chemistry and microbiology are discussed.
Determination and gustatory properties of taste-active compounds in tomato juice
The water-soluble compounds of a tomato juice selected for its high taste intensity and quality, have been investigated by both physico-chemical and sensory analyses. The physico-chemical assessment
Antimicrobial activities of cinnamon oil and cinnamaldehyde from the Chinese medicinal herb Cinnamomum cassia Blume.
The antimicrobial effectiveness of C. cassia oil and its major constituent is comparable and almost equivalent, which suggests that the broad-spectrum antibiotic activities of Castsia oil are due to cinnamaldehyde.
Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics
The distributions of each sanshool in the Japanese pepper plant grown in various regions and the change in composition of sanshools during maturation of the fruit were investigated. The degree of
Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica)
Wasabi, sometimes known as Japanese horseradish (Wasabia japonica Matsum), is a perennial crop much prized for its pungent taste and is used extensively in Japanese cuisine. The rhizome, which
The Selective Capsaicin Antagonist Capsazepine Abolishes the Antinociceptive Action of Eugenol and Guaiacol
The results suggest that eugenol and guaiacol may exert their antinociceptive effects via the capsaicin receptor located on sensory terminals in the spinal cord.
Antibacterial activity of extracts from some edible plants commonly consumed in Asia.
Extracts of edible plants from China, Japan, Thailand and Yemen were screened for their antibacterial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella infantis to find the most sensitive microorganism to extracts.
Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale).
The volatile compounds responsible for the flavour of Australian-grown ginger have been extracted using supercritical carbon dioxide. Both fresh and dried ginger samples have been examined and the
Quantitative analysis of pungent principles of pepper oleoresins: Comparative study of three analytical methods
For the determination of pungent compounds in pepper oleoresins, three analytical methods are described and com- pared to determine which of them is the most available for routine analysis and for