Isolation of a Highly Sweet Constituent from Cinnamomum osmophloeum Leaves1.
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.
Hussain
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Program 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.
Kim
J
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Hu
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Pezzuto
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JM
Soejarto
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Kinghorn
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