Isolation of a Highly Sweet Constituent from Cinnamomum osmophloeum Leaves1

Raouf A. Hussain; Jinwoong Kim; Ta-Wei Hu; John M. Pezzuto; D. Doel Soejarto; A. Douglas Kinghorn

doi:10.1055/s-2007-969199

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Planta Med 1986; 52(5): 403-404
DOI: 10.1055/s-2007-969199

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Isolation of a Highly Sweet Constituent from Cinnamomum osmophloeum Leaves¹

Raouf A. Hussain² , Jinwoong Kim² , Ta-Wei Hu³ , John M. Pezzuto² , D. Doel Soejarto² , A. Douglas Kinghorn²

²Program for Collaborative Research in the Pharmaceutical Sciences and Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, Chicago, Illinois 60612, U.S.A.
³Division of Silviculture, Taiwan Forestry Research Institute, 53 Nan-Hai Road, Taipei, Taiwan.

1 Part VIII of “Potential Sweetening Agents of Plant Origin”. For Part VII, see (1).

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Publication History

1986

Publication Date:
26 February 2007 (online)

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Abstract

The sweetness of the leaf sample of the Taiwanese species, Cinnamomum osmophloeum, was traced by activity-guided fractionation to its major volatile oil constituent, trans-cinnamaldehyde. Cinnamaldehyde represents a further class of intensely sweet compounds of plant origin.