• DOI:10.1007/s11418-009-0326-8
Corpus ID: 9792599

Influence of composition upon the variety of tastes in Cinnamomi Cortex

@article{Yokomi2009InfluenceOC,
  title={Influence of composition upon the variety of tastes in Cinnamomi Cortex},
  author={Naoka Yokomi and M. Ito},
  journal={Journal of Natural Medicines},
  year={2009},
  volume={63},
  pages={261-266}
}

Naoka Yokomi, M. Ito

Published 2009

Chemistry, Medicine

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… CONTINUE READING

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