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| Properties |
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Flavour
Profiles of Spices |
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| Spices
were once valued exclusively for their aroma and
flavour. Flavour still constitute the major attraction
for spices |
| Spice
|
: |
Important
flavour compounds |
| Allspice |
: |
Eugenol,ß<-caryophyllene |
| Anise
|
: |
(E)-anethole,
methyl chavicol |
| Black
pepper |
: |
Piperine,S-3-Carene,
ß-caryophyllene |
| Caraway
|
: |
d-carvone,carone
derivatives |
| Cardamom
|
: |
a-terpinyl
acetate, 1-8-cineole, linalool |
| Cinnamon,
cassia |
: |
Cinnamaldehyde,eugenol
|
| Chilli
|
: |
Capsaicin,dihydro
capsaicin |
| Clove
|
: |
Eugenol,
eugeneyl acetate |
| Coriander
|
: |
d-linalool,
C10-C14-2-alkenals |
| Cumin
|
: |
Cuminaldehyde,
p-l,3-mentha-dienal |
| Dill
|
: |
d-carvone
|
| Fennel |
: |
(E)-anethole,
fenchone |
| Ginger
|
: |
Gingerol,Shogaol,
neral,geranial |
| Mace |
: |
a-pinene,sabinene,
1-terpenin-4-ol. |
| Mustard
|
: |
Ally
isothiocynate |
| Nutmeg
|
: |
Sabinine,a-pinene,
myristicin |
| Parsley
|
: |
Apiol
|
| Saffron
|
: |
Safranol
|
| Turmeric
|
: |
Turmerone,Zingeberene,
1,8-cineole |
| Vanilla
|
: |
Vanillin,
p-OH-benzyl-methyl ether |
| Basil,
Sweet |
: |
Methylchavicol,linalool,
methyl eugenol |
| Bay
laurel |
: |
1,8-cineole
|
| Marjoram
|
: |
e-
and t-sabinene hydrates, terpinen-4-ol |
| Oregano
|
: |
Carvacrol,thymol
|
| Origanum |
: |
Thymol,
carvacrol |
| Rosemary
|
: |
Verbenone,1-8-cineole,
camphor, linanool |
| Sage,
Clary |
: |
Salvial-4(14)-en-l-one,
linalool |
| Sage,
Dalmation |
: |
Thujone,1,8-cineole,
camphor |
| Sage,
Spanish |
: |
e-
and t-sabinylacetate, 1,8-cineole, camphor
|
| Savory |
: |
Carvacrol
|
| Tarragon
Methyl chavicol,anethole |
: |
Methyl
chavicol,anethole |
| Thyme |
: |
Thymol,
carvacrol |
| Peppermint
|
: |
1-menthol,
menthone,menthfuran |
| Spear
mint |
: |
1-carvone,carvone
derivatives |
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