IDENTIFICATION OF 2-HYDROXYCINNAMALDEHYDE IN THE CINNAMONS OF COMMERCE

2-Hydroxycinnamaldehyde has been identified as a minor component in th e cinnamons of commerce after isolation by liquid - liquid extraction and preparative thin layer chromatography, Its structure was inferred from spectroscopic analysis using infrared, NMR, and mass spectral dat a and confirmed by co-chromatography of cinnamon extracts and an authe ntic standard prepared by synthesis, 2-Hydroxycinnamaldehyde can be qu antified in solvent-assisted supercritical fluid extracts of powdered cinnamon inner bark by thin Layer chromatography on spacer-bonded prop anediol layers using fluorescence-scanning densitometry, without the n eed for additional sample preparation steps. Typical concentrations va ry from ca 0.01-0.8 mg g(-1) in true cinnamon and cassia. The possible role of 2-hydroxycinnamaldehyde in the biosynthesis of flavor compoun ds and the determination of the botanical origin of Cinnamomum species is indicated.