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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
|
: |
Flavour compounds |
| Allspice |
: |
Eugenol. b-caryophyllene |
| Anise |
: |
(E)-anethole, methyle, chavicol |
| Bay laurel |
: |
1.8-cineole |
| Black
pepper |
: |
Piperine, S-3-Carene, b-caryophyllene |
| Caraway |
: |
d-carvone, carone deri vati yes |
| Cardamom |
: |
a-terpinyl acetate. 1-8-cineule. linalool |
| Cinnamon,
cassia |
: |
Cinnamaldehyde,eugenol |
| Chilli |
: |
Capsaicin,dihydro
capsaicin |
| Clove |
: |
Eugenol,
eugeneyl acetate |
| Coriander |
: |
d-linalool. C10-C 14-2-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 |
| Important flavour compounds in a few culinary herbal spices |
| Herbal spices |
Flavour compounds |
| Basil, Sweet |
: |
Methylchavicol. linalool, methyl eugenol |
| Marjoram |
: |
e-
and t-sabinene hydrates, terpinen-4-ol |
| Oregano |
: |
Carvacrol,thymol |
| 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 |
| Thyme |
: |
Thymol,
carvacrol |
| Peppermint |
: |
I-menthol, menthone, menthfuran |
| Spear
mint |
: |
I-carvone, carvone derivatives |
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