Flavor Profile of spices
Last updated on 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 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 |
