Abstract
The traditional Ecuadorian spice Ishpingo, characterized by a strong cinnamon-like aroma, is constituted by the dry cupules of Amazonian species Ocotea quixos. Nevertheless, bark and leaves also present aromatic properties and are sometimes used as substitutes. In the present study, the essential oils, distilled from these morphological structures, are comparatively analyzed for their chemical and enantiomeric compositions. A total of 88 components were identified with 2 orthogonal GC columns, whereas 79, corresponding to more than 94%, were also quantified with at least 1 column. Major compounds were (E)-methyl cinnamate in cupules (35.9–34.2%), (E)-cinnamaldehyde in bark (44.7–47.0%), and (E)-cinnamyl acetate (46.0–50.4%) in leaves. For what concerns the enantioselective analysis, 10 chiral terpenes and terpenoids were detected, of which 6 were present as enantiomeric pairs in at least 1 essential oil, the others being enantiomerically pure. Both quantitative and enantioselective analyses were submitted to Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), where their results confirmed significative difference among the three products.
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