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Flavor Profile of spices

अंतिम अद्यतन 16-12-2014, 13:11

Spices were once valued exclusively for their aroma and flavour. Flavour still constitute the major attraction for spices

Important flavour compounds in 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 spicesFlavour 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