Analysis of Vapours from Cinnamon Bark during Roasting Abstract: The research revealed the process of trapping roasted vapour and its chemical composition. Αlpha-Muurolene, Alpha-Patchoulene, (z)-2-Methoxy cinnamaldehyde, Alpha-Calacorene, Beta-Bergamotene, Isoledene 1,5-Decadiyne, Isoledene,5,7-diethyl and Butylcitrate were formed during the roasting of cinnamon…