Analysis of Cinnamomum zeylanicum leaf, stem bark, and root bark oils indicated 72 compounds, of which 32 have not been reported before in cinnamon oils. All three oils had a similar array of compounds but in varying proportions. Of the new compounds reported there were 11 monoterpenes, 4 sesquiterpenes, 2 aliphatic, and 15 aromatic compounds.

Abstract:The essential oils of the bark, leaf, root and fruit of Cinnamon were analyzed by capillary GC and GCIMS. The major constituents of Cinnamon fruit oil, were 6-and y-cadinene (36.0%) and T-cadinol (7.7%) and 8-caryophyllene (5.6%). About 84% of Cinnamon fruit oil comprised sesquiterpenes while other parts of Cinnamon contained less than 9% of this group of compounds. Phenyl propanoids were the major constituents of Cinnamon bark and leaf oils while root oil had monoterpenes as the major constituents (95%).

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Changes in the concentrations of caffeine and theobromine in the cocoa pod during its growth were determined. Theobromine and caffeine concentrations increased markedly afrer about I2 weeks from flowering to rhe time of harvesting. During the stage when the bean was only a mucilaginous mass, the quantity of caffeine and theobromine was negligible. Caffeine and theobromine levels in the shell, once this is formed, increased rapidly imril harvest.

Immature harvest of cocoa to prevent losses due to pests and pilferage is common in Sri Lanka. The effect of maturity on the levels of some components of the Amelonado variety of cocoa grown in Sri Lanka is reported here. The major problem posed by immature harvest is the loss of fats which has been shown in this study to be of the order of 50% when the crop is harvested 1.5 months early, although the fatty acid composition does not vary significantly during this period. The pulp of immature cocoa pods contains less free sugars and produces less ethanol on yeast fermentation than pulp of mature pods but the methanol content of the distillate is higher in immature pulp. The pectin content of the pod endocarp declines as maturation proceeds.