Oils and Fats 



200 



[September, 1910. 



Table 2. 



Sample. 



R, I. 25° 



op. Irr. 



f T° 



15 



Aldehyde % 



Eugenol % 



1. 





T039 



59 



7 



2. 





1-038 



59 



8 



3. 





1-039 



72 



7 



4. 





1-0385 



76 



7 

 | 



5. 



1-5891 



1049 



71 



8 



6. 



1-5880 



1:0375 



77 



7 



7. 



1-5890 



1 0396 



71 



8 



8. 



1-5845 



1038 



72 



5 



9. 



1-5869 



1-0295 



71 



8 



11. 



1-5844 









12. 



1-5847 



1-03 



73 



8 



13. 



1-5812 



1023 



71 





14.* 



1-5655 



1-043 



43 



37 



Colour with 

 Fe Cls. 



Brownish green. 



Olive-gieen. 



Green. 



Brown. 



Deep green. 

 Light brown. 

 Brown. 

 Green, 

 Deep green. 



As will be seen from table 2, which 

 gives similar data for fourteen other 

 samples of cinnamon of varyiug quality 

 and price, the refractive indices range 

 much higher from 1*5844 to 1-589. 



Table 3. 



S. =Schimmel & Go's published figures. 



P.=E. J. Parry's "The Chemistry of 

 Essential Oils." 



B.D.H. = Figures from analytical labor- 

 atory of the B.D.H., Ltd. 











Aldehyde % 



Eugenol % 



Colour witli 





Oil. 



R. T. 



Sp. Gr. 



Fe CI 3 . 



Cinnamon leaf P. 





1-C45- 1-060 



trace 



75-85 







„ s. 



„B.D.H. 





1-044-1-065 



o-i 



70-90 









1047 



none 



83 



Deep green 



Cassia 



P. 



In Text 

 1-585 

 1-600 



In Table 

 1-582— 

 1-599 



1-050-1-065 



75-90 





»» 



S. 





1-055-1-065 



75-90 







99 



,.. B.D.H. 



1-5966- 

 1-6026 



1-061-1-069 



71-85 





Deep Chocolate 

 Brown 



In Table 3 are given data for cassia oil 

 and cinnamon leaf oil, while in Table 

 4 are shown figures for cinnamic alde- 

 hyde, eugenol, pinene, and phellandrene. 



From a comparison of the figures 

 given, it will be seen that the oils refer- 

 red to in Table 1, which were cinnamon 

 bark oils of undoubted genuineness and 

 possessed of a true and delicate cinna- 

 mon flavour, are characterised by and 

 distinguished from cassia oil and cinna- 

 mic aldehyde by (1) a low specific gravity 

 (below 1*04), (2) a low refractive index 

 (below 1-58), (3) a low aldehyde content 



(below 65 %), and by affording a green 

 colour with ferric chloride. 



It will be seen from Table 4 that a 

 high proportion of cinnamic aldehyde 

 raises both the specific gravity and the 

 refractive index, and that adulteration 

 with leaf oil would, of course, result in 

 an unduly high proportion of eugenol. 



Table 4. 



S.=Schimmel & Co's published figures. 



P. = E, J. Parry's "The Chemistry of 

 Essential Oils." 



B.D.H. = Figures from analytical labor- 

 atory of the B.D.H., Ltd. 



Evidently adulterated with leaf oil to the extent of at out 40%. 



