5 90 C O M M E R C I A L CINNAMON AND CASSIA.
TABLE PERCENTAGES Total ash.
B y HARRYE. SINDALL. Received May 14, 1912.
The varieties of cinnamon and cassia on the market are rather numerous, and differ from each other con-, siderably in flavor, strength, ash, volatile oil, alcohol extract, ete. Considering these differences i t seems of interest to tabulate the composition of some of the more important varieties as shown by average samples of large lots ground in the commercial way. Among t h e commonest used are broken China, Ceylon chips, broken Batavia, Saigon and Seychelle cassia. I n addition, some data are given on some ,cinnamons and cassias not so well known Broken China is Cassia cinnamon,' sometimes known as China cassia or Canton 'cassia, and is cultivated in the southeastern provinces of the Chinese Empire and exported by the way of Calcutta. It occurs in quills usually shorter than those of Saigon. The bark is aromatic, and somewhat astringent. I t is imported in large rattan bales, and used extensively in commerce. Ceylon cinnamon is collected from Ciw?zamol?zzLm zeylaniztzLnz,~indigenous to and cultivated in the island of Ceylon. It comes in closely rolled double quills.' composed of numerous thin layers of the inner bark of the shoots. The odor is delicately' aromatic. and very distinct from either Cassia or Saigon bark. Ceylon chips consist of the small refuse of the whole bark, and apparently the great amount of dirt present is due to the fact that these pieces are collected of7 the ground for shipment. Ceylon chips are imported in large and heavy bales packed by a press. Its use in commerce is very limited on account of its dirty condition. Ceylon cinnamon contains from 0.5 to I per cent. volatile oil. Batavia cassia is the bark of Ciizitnitzonzz~nt Ruriiza:zni.I I t occurs in double quills, the larger sometimes enclosing the smaller quills, 5-8 cni. long, outer surface light or reddish brown, nearly smooth, inner surface dark brown with occasional depressed areas, odor and taste aromatic and distinctly mucilaginous. Broken Batavia consists of quills broken in small pieces, and is imported very clean in ordinary bagging and used extensively in commerce. Saigon cassia is obtained from Cinuiai?iovMzrwi Loureiiii,I and is cultivated in Cochin China, and parts of China. and exported from Saigon in bundles about 30-40 cm. long, 2 0 cm. wide, and I O cm. thick, weighing about 1.j--2 kg., and consisting of pieces varying in size and color from small brownish black single quills to large thick grayishbrown transversely curved pieces. The odor is aromatic, taste mucilaginous, aromatic and pungent. If is used very extensively in commerce, is imported in wooden boxes covered with rattan, and is usually clean. Seychelle cassia comes from the islands of that name in the Indian Ocean. I t is a very thick bark, mild in flavor and odor, and exceedingly clean. I t is imported in ordinary bagging. Table I gives the average, maxi,mum, and minimum of total ash and acid insoluble'ash, by years, of samples from large lots. The A. 0 . A. C. methods of analysis were used. 1
Kraemer's "Botany and Eharmacogno
-~
Variety.
Year 1908. Broken C h i n a . . . . . . . Ceylon chips. . . . , Broken B a t a v i a . . . S a i g o n . . . _ .. . . . . . . . Seychelle.. . . . , , . . Yea?, r ~ o y B r o k e n C h i n a. . . . . . . Ceylon c h i p s . , , . . . . . Broken B a t a r i a . . . Saigon.. . . , . . . . . . Seychelle.. . . . . , . . . Y e a r 1910. 3roken China.,. . . Ceylon c h i p s . , , , , , . Broken B a t a r i a . . . Y e a r 1911. BrokenChina , . . . . Broken Ratavia . . Saigon., , , , . . . . . . , Seychelle , . . . . . , . , . .
Ash illsoluble in HC1
-7
Samples. Max.
Min.
Av.
Max.
hIin.
Av.
(24) ( 4) ( 51 ( 9) ( 4j
7.47 7.60 5.00 4.52 5.91
3.12 7.38 4.31 3.63 3 63
4.79 T 47 4.68 -4.25 4.70
4.17 3.80 1.71 1.52 1.70
0.69 3 02 1.13 0.58 0.05
2 02 3 59 1 40 1.09 0.90
(15) ( 4) ( 2) ( 2) ( 6)
4 26 13.41 3 96 4.36 4.90
3.37 7.83 3.63 4.22 3.42
3.77 10.49 3.79 4 28 4.40
1.53 8.16 0.19 1.71 0.27
0 94 3.25 0 16 0 iS 0 03
1.20 5.57 0.18 1.24 0.11
( 2) ( 4) ( 1)
3.97 8.39 3.90
3.71 5.88 3.57
3.84 7.15 3.7s
1 27 4.18 0.34
1.24 0.51 0.25
1 25 2.32 0 29
(14)
0.72 5 04 4.80 4.80
2 78 3.57 3.71 3.57
3.27 4 32 4.21 4.10
1.00 0.86 0.79 0.61
0 50 0 21 0.43 0.28
0.76 0 48 0.66 0.38
71
(
[ 6)
( 4)
As the table shows, prior to 1909,the quality of broken China imported made i t a difficult problem for the spice grinders to conform with the maximum total ash and acid insoluble ash standards of six and two per cent., respectively, given in Circular KO. 19, Office of the Secretary of Agriculture, because t,he bales were often full of pebbles and dirt. However, after the Food Inspection Officials had rejected an importation, broken China changed for the better, and unless very cheap material is bought the spice grinder has very little trouble with this variety today. Table I1 shows analyses of samples of other varieties ground in small lots in the laboratory. The flavors of ,these samples vary from the mild Scychelle cassia to the strong Saigon: The barks with the exception of the Seychelles and Batavias are dark in color, but vary in thickness and shape. The volatile ether extract on which the strength of the flavor is supposed to depend varies remarkably as also does the crude fiber. T A B L EII.--PERCENTAGES.
l-ariety Scychelle hark ( a ) . . . , . . -5;cychelle h a r k ( b ) . . . . , . Ordinary l x o k c n China. S o . I hroken Snigon.. . , Extra X u 1 Bat3via. . Pakhoi r o i k . . . . . . Coarse Corintjie. . . . . Regular S o . 1 Corintjie. China r u l l ~ . . . . . . . Good short stock Bntavia Kxvangsi rolls 3 r d . . . . . .
Water Vola- Nonsolu- Ash in- tile yolatile AlTotal ble soluble ether ether cohol Crude ext. e x t . fiber. ash. ash in IICI. ext. 4 08 2 54 5 49 2 . 7 3 3.96 0.91 I 25 3.ii 2.92- 0 T I 2.62 0 8 2 3 . 1 4 1 09 5.97 2.05 2.55 0 . 6 4 , 4 . 1 0 1 67 1.45 3.39
0 . 2 9 0.66 1.87 0.07 0.70 1.99 1 24 0 9 0 2 . 9 1 0 05 3 3 9 4 . 1 3 0 . 0 9 2.45 2.95 0 3 3 1.16 2.58 0 4 8 2 23 3 . 5 2 0.13 . 1 . 3 3 4.45 0.15 1 . 6 4 3 3 2 0 . 1 9 2 . 4 9 4 10' 0 21 2 . 7 1 4 . 4 5
9.16 9.72 3.76 7.80 9.07 8 86 5.24 6.78 7 14 9 38 6 78
49.49 44.66 24.84 25.29 13.33 21.07 28.16 19.04 24.73 11.08 18.61
Table I11 gives analyses of twelve samples of ground cinnamon purchased in retail packages and representing the general character of the cinnamon offered trJ the consumer in the eastern market. These samples are blends of the different varieties, and with a few exceptions comply with the standards of Circular No. 19. I t would appear that by using ordinary caution in buying and blending, no difficulty sh(>uldbe experienced in complying with the standards of Circular hTo. 19 in regard t o total and acid insoluble ash. I t must be understood that the spice grinder
Samples.
Total ash.
1........
2. . . . . . . . 3.., . , , . . 4. ....... 5........ 6........ 7. . . . . . . . 8.. . . . . . . 9.. . . . . . . 10... . . . . . 11.. ...... 12.. . . . .
6.90 3.37 6.88 9.35 3.44 3.50 3.53 3.88 4.75 2.52 3.50 4.15
TABLE III.-PERCENTAGES. NonWater Ash in- Volavolatile sol. tile ether ether sol. ash. in HC1. ext. ext. 1.34 0.92 0.78 0.86 1.28 0.85 1.19 1.32 1.05 0.09 1.08 1.34
2.64 0.90 .2.80 6.11 0.43 1.03 0.49 0.31 1.54 0.15 0.45 0.64
1.44 1 .83 1 .68 1.81 0.67 1.58 0.93 1 .03 1.40 0.59 0.72 0.63
2.85 3.89 3.80 3.40 1.88 3.80 2.01 2.88 3.01 1.92 1.42 1.91
Alcohol ext. 10 68 6 28 6 28 6.80 7.i6 8 .08 7.66 6.i4 7 .i6 8.46 6.04 7 .88
Crude fiber. 36.88 28.88 31.14 29.10 23.40 25.06 24.30 26.96 23.34 27.16 23.74 26.49
does not practice blending to work in dirty material, but because blending is necessary to obtain the desired flavor that is demanded by the trade. LABORATORY WEIKEL& SMITHSPICECo.. PHILADELPHIA, Pa.
THE RIPENING OF HOPS. By
c. E.
BRADLEY AND H.
v.
TARTAR
Received April 22, 1912.
The changes which take place in the chemical composition of the hop cone during the ripening period are of interest both from the scientific and from the technical standpoint. Although the composition of the bitter principles of the hop has been known for a long time, their chemical constitution is a perplexing subject which has in recent times engaged the attention of a number of investigators. From their studies, i t appears t h a t some of the constituents of the hop cone are closely related in chemical composition, and it is quite possible that changes take place during the ripening period in which one constituent passes over into the form of another. If this does occur, a study of the composition of the hop cone a t different stages of ripeness might be valuable in throwing light on the chemical constitution of the different bitter principles. Prom the technical standpoint, it is important that hops should be picked a t the degree of ripeness when they possess the maximum brewing value. Recent C O A l P O I l l‘ION O F
HOP CONES
AT
the cones fully ripened. As a result, the hop growers who desire to produce a product of high quality are a t a loss to know just when to gather their crops. Because of the nature of the literature on the chemical composition of the hop, it may be well t o state, b y way of explanation, t h a t investigators are agreed t h a t the principal constituents of the hop cone are’ a volatile oil, a hard resin commonly designated as the “gamma” resin, two soft bitter resins designated as the “alpha” and “beta” resins, a wax, and a tannin. The constituents designated as resins are not true resins, but owing to the common use of the term in this connection, the authors have continued its use. The recent work of Sillerr indicates that the gamnia resin may be composed of two different substances, but the work is hardly conclusive and we believe needs further study. E X P ER 1 M E N T ii L PA RT . In August, 1910, a study was begun a t this laboratory of the composition of the hop cone a t different stages of the ripening period. The samples were gathered approximately five days apart, the first being picked August r ~ t hthe , last September 26th, and all taken from the yard of the Seavy Hop Company, near Corvallis, Oregon. In collecting, representative cones of various sizes were taken from the upper and outer portion of the vines, which was well exposed t o the sun. On August I I t h , two samples were secured, one being of the smaller and the other of the larger and more fully developed cones. Very soon after the samples were gathered they were spread out and allowed t o dry in the shade at room temperature. When the drying operation was complete, the hops were bagged, great care being taken not to crush the cones and to avoid loss of the lupulin through sifting. I n the analytical work, the method of the authors2 for the determination of the hard, total, and soft (bitter) resins was employed. The separation of the alpha and beta bitter resins was carried out according to the method outlined by Siller.3 Chapman’s4
DIFFERENT STAGES
OF THE
RIPRNING PERIOD.
Composition of Dry Matter (Percentages). 7
Sample NO.
1
2 3 4 5 6 I
8 9
10
Date of picking. Aug. 1 1 (cones smaller size). Aug. 1 1 (cones larger size). , Aug 16. . . . . . . . . . . . . . . . . . . Aug. 2 1 . . . . . . . . . . . . . . . . . . . Aug. 2 6 . . . . . . . . . . . . . . . . . . Aug. 3 1 . . . . . . . . . . . . . . . . . Sept. S . . . . . . . . . . . . . . . . . . Sept. 1 1 . . . . . . . . . . . . . . . . . . Sept. 19 . . . . . . . . . . . . . . . . . . Sept. 2 6 . . . . . . . . . . . . . . . . .
Moisture Dry matter percentages. 8.07 7.32 7.71 10.67 10.12 9.31 8.60 9.42 8.87 7.30
91.93 92.68 92.29 59.33 89.88 90.69 91.40 90.58 91.13 92.70
Wax. 0.52 0.57 0.37 0.55 0.34 0.46 0.35 0.32
0.38 0.33
investigations show that the major part of the actual brewing value of hops lies in the content of soft bitter resins, and hence the amount of these constituents in the hop cone a t different stages of ripeness is of prime importance. At present, manv brewers. regardless of intrinsic value, insist that hops should be picked somewhat green while others prefer t o have
A
Total resins.
Total soft bitter resins.
10.39 12.20 14.07 15.00 16.24 16.48 18.39 20.48 20.57 20.67
8.44 10.76 12.56 13.76 14.51 15.17 16.79 18.24 18.41 19.41
Alpha resin. 1.88 2.74 3.53 3.84 3.92 4.52 6.27 7.07 8.47 8.40
Beta resin. 6.56 8.02 9.03 9.92 10.59 10.35 10.52 11.17 9.94 11.01
Gamma resin.
Tannin
1.95 1.44 1.51 1.24 1.73 1.31 1.60 2.24 2.16 1.26
3.48 2.92 2.98 2.59 2.88 3.06 2.81 3.36 3.28 2.76
method was used for the determination of tannin. Moisture was estimated by drying iut vacuo over sulfuric acid a t room temperature. The determination of the wax was made incident t o securing the solutions
*
Z l g . Umtersuch. N a h r u n o - G e n u s s . . 18, 241. JOURNAL, 4 3 209 (1912). Z t g . Untersuch. N a h r u n g - G e n u s s . , 18, 241.
4
J
lnsf. B , . ~ ~13, . , 646 (1907); 15, 360 (1909)
