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Ocotea quixos, American cinnamon

P Naranjo, A Kijjoa, A M Giesbrecht

    Journal of Ethnopharmacology
    |September 1, 1981
    PubMed
    Summary
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    Ocotea quixos Lam. contains cinnamaldehyde in its fruit calyx, differentiating it from other cinnamon-scented Lauraceae. Aniba canelilla and Ocotea pretiosa utilize 1-nitro-2-phenylethane for their bark and leaf aromas.

    Area of Science:

    • Phytochemistry
    • Ethnobotany
    • Organic Chemistry

    Background:

    • The Lauraceae family contains several South American species with distinct cinnamon-like odors.
    • Ocotea quixos Lam. possesses a significant historical legacy associated with its aromatic properties.

    Purpose of the Study:

    • To identify the specific chemical compounds responsible for the cinnamon odor in Ocotea quixos Lam. fruit calyx.
    • To differentiate the odoriferous principles of Ocotea quixos Lam. from those of Aniba canelilla and Ocotea pretiosa.

    Main Methods:

    • Chemical analysis of volatile compounds from Ocotea quixos Lam. fruit calyx.
    • Comparative analysis of odoriferous compounds in related Lauraceae species.

    Main Results:

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  • Cinnamaldehyde was identified as the primary odoriferous compound in the fruit calyx of Ocotea quixos Lam.
  • Other compounds found in the fruit calyx include o-methoxycinnamaldehyde, cinnamic acid, and methyl cinnamate.
  • 1-Nitro-2-phenylethane was identified as the compound responsible for the cinnamon odor in the bark and leaves of Aniba canelilla and Ocotea pretiosa.

    • Conclusions:

    • The chemical composition of odoriferous compounds varies significantly within the cinnamon-scented Lauraceae family.
    • Ocotea quixos Lam. is chemically distinct from Aniba canelilla and Ocotea pretiosa regarding its primary aroma-producing compounds.