Aroma caraway

Limonene [138-86-3] - [ANALYTICALMETHODS - TRENDS] (Vol 2) -aroma chemical [PERFUMES] (Vol 18) -in Bergamot oil [OILS, ESSENTIAL] (Vol 17) -in caraway oil [OILS, ESSENTIAL] (Vol 17) -in asms oil [OILS, ESSENTIAL] (Vol 17) -in citronella oils [OILS, ESSENTIAL] (Vol 17) -in eucalyptus oil [OILS, ESSENTIAL] (Vol 17) -in expectorants [EXPECTORANTS, ANTITUSSIVES AND RELATED AGENTS] (Vol 9) -m jumperberry oil [OILS, ESSENTIAL] (Vol 17) -in lavender [OILS, ESSENTIAL] (Vol 17) -in lavender [OILS, ESSENTIAL] (Vol 17) -in lime oil [OILS, ESSENTIAL] (Vol 17) -in neroli oil [OILS, ESSENTIAL] (Vol 17) -m oilbanum [OILS, ESSENTIAL] (Vol 17) -in orange oil [OILS, ESSENTIAL] (Vol 17) -in sweet basil oil [OILS, ESSENTIAL] (Vol 17)... 

In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but brighter . 

The importance of the scent molecule linking to a specific receptor in the nose is thought to be related to the shape of the molecule. The optical isomers d- and /-carvone are mirror images of each other, with different 3D molecular arrangements (Fig 5.10). This means that the d- and /-forms do not fit the same receptor sites and are responsible for different aromas. The c/-carvone smells of caraway, while the /-form has a minty odour. 

AEDA and sensory studies show that (S)-a-phellandrene in combination with dill ether generate the aroma of dill herb /SO, 87]. An essential odorant of dill fmits is (S)-carvone, which smells like caraway ]86]. 

One enantiomer of the compound carvone is associated with the smell of spearmint the other produces the aroma of caraway seeds or dill. One mirror-image form of limonene smells like lemons the other has the aroma of oranges. 

Carvone is the main component of spearmint oil. It occurs naturally in caraway seeds, dill seeds, gin-gergrass, and spearmint. A pleasant-smelling liquid at room temperature, this chemical is often used as a flavoring agent in liqueurs and chewing gum and is added to soaps and perfumes to improve their aromas. Carvone is one of the "essential oils" that have been used in spices, perfumes, and medicines for thousands of years. 

The A. C,-C,2 occur in many essential oils, especially in citrus oils, coriander, caraway (C, and C9) and rose oil (C,-C o), as well as in traces in many aromas Their odors are described as orange-like (Cj), fatty-flowery, citrus-like (C,), fatty orange-like (C,o), flowery-fatty, rose-like (C,), and flowery-waxy, when highly diluted violet-like (0,2). Apart from citrus aromas Cg-C 2-A. are mainly used in perfumery for fragrances with an emphasis on aldehyde odors, e.g., of the Chanel No. 5 type. 

Conifer wood, balm trees, citrus fruits, coriander, eucalyptus, lavender, lemon grass, lilies, carnation, caraway, peppermint species, roses, rosemary, sage, thyme, violet and many other plants or parts of those (roots, rhizomes, stems, leaves, blossoms, fruits, seed) are well known to smell pleasantly, to taste spicy, or to exhibit specific pharmacological activities. Terpenes predominantly shape these properties. In order to enrich terpenes, the plants are carved, e.g. for the production of incense or myrrh from balm trees usually, however, terpenes are extracted or steam distilled, e.g. for the recovery of the precious oil of the blossoms of specific fragrant roses. These extracts and steam distillates, known as ethereal or essential oils ("essence absolue") are used to create fine perfumes, to refine the flavor and the aroma of food and drinks and to produce medicines of plant origin (phytopharmaca). 

Suppression of Undesirable Sauerkraut Flavors by Caraway Seed. More than 200,000 metric tons of fresh cabbage are processed into sauerl aut annually in the United States (26). However, the aroma of sauerkraut detracts from consumer acceptance (27). Sulfur-like aromas have been long recognized as contributors to the undesirable flavors in sauerkraut (28), and dimethyl tiisulfide has been identified as one of the dominant odor components in sauerkraut (30). 

Several spices have been sensorily evaluated for their modification effects on sauerkraut flavors, and the addition of umbelliferous seeds, including caraway, celery, and dill weed, increased the flavor acceptance of sauerkraut (Table I 26). Further, sauerkraut seasoned with caraway seed and known as Bavarian-style, has been marketed for some time now. Bavarian-style sauerkraut products are generally accepted as exhibiting lower intensity, less sulfurous, and more desirable flavors than comparable unspiced sauerkraut. The less intense flavors found in Bavarian-style sauerkraut have been attributed to the effects of added spice flavoring and to the ability of caraway seeds to absorb unpleasant sauerkraut aromas (31). 

Sensory evaluations were carried out in the University of Wisconsin Sensory Analysis Laboratory under conditions prescribed for sensory analysis (32). Panelists were instructed to cut-open sealed pouches, smell samples, and then record observations on ballots which contained horizontal line scales (l=weak, 7=strong) for each attribute (33). Data in Table IV shows that both TBHQ- and crude caraway seed extracts-treated broccoli florets received significantly lower sensory scores for the unpleasant sulfurous aroma. However, there was no significant difference in the sulfurous aroma between TBHQ- and caraway-treated samples. Additionally, both caraway seed and TBHQ treatments resulted in higher scores for green vegetable aromas and overall pleasantness. 

The (/ )-(-)- and (5)-(+)-enantiomers of monoterpene ketone carvone are found in various plants. While (5)-(+)-carvone is the main constituent of the essential oil Carum carvi and Anethum gra-veolens, (/ )-(-)-carvone is found in the oil of Mentha spicata var. crispa (Bornscheuer et ah, 2014 O Neil, 2006). Because of minty odor and taste, large amounts of (/ )-(-)-carvone are frequently added to toothpastes, mouth washes, and chewing gums. (5)-(+)-carvone possesses the typical caraway aroma and is mainly used as a avor compound in food industry. Due to its spasmolytic effect, (5)-(+)-carvone is also used as stomachic and carminative Qager et ah, 2001). After separate topical... 

The two carvone enantiomers are a prominent example. They differ in optical rotation, circular dichroism, and aroma impact. S-(+)-carvone with typical caraway... 

The diastereoisomers of dihydropinol (127) (575, 541), which also have a cineole-like odor, as well as their probable precursors (-h)-dihydrocarveol and (— )-isodihydrocarveol [diastereoisomers (51)] 541, 542) are components of caraway oil. The diastereoisomeric linalool oxides (128) (furanoid) and (129) (pyranoid) have been found during the last few years in a large number of essential oils as important aroma-forming substances. In most cases these hydroxy ethers are accompanied by linalool (6) from which they may be formed in a suc-... 

IR, 3R, 4S) which occurs in peppermint oil, has a clean sweet, cooling and refreshing peppermint aroma, while in the d-form (IS, 3S, 4R) it has remarkable, disagreeable notes such as phenolic, medicated, camphor and musty. Carvone (XXI in Table 5.33) in the R(—)-form has a peppermint odor. In the S(+)-form it has an aroma similar to caraway. Other examples that show the influence of stereochemistry on the odor threshold of terpenes are 3a,4,5,7a-tetrahydro-3,6-dimethyl-2(3H)-benzofuranone (cf. 5.2.5) and 1-p-menthene-8-thiol (cf. 5.3.2.5). 

Essential (volatile) oils are obtained preferentially by steam distillation of plants (whole or parts) such as clove buds, nutmeg (mace), lemon, caraway, fennel, and cardamon fruits (cf. 22.1.1.1). After steam distillation, the essential oil is separated from the water layer, clarified and stored. The pressure and temperature used in the process are selected to incur the least possible loss of aroma substances by thermal decomposition, oxidation or hydrolysis. 

The most important aroma substance in dill fruit is (S)-carvone, which smells of caraway. In fact, dill seeds were used as a substitute for caraway in the past. 

Chiral compounds are frequently foimd among the flavor volatiles of fruits and, like many naturally occurring chiral compounds, one enantiomer usually exists with a greater preponderance when compared with its antipode. Chiral odor compounds may show qualitative and quantitative differences in their odor properties (7). For example, (/ )-(+)-limonene has an orange-like aroma while (5)-(-)-limonene is turpentine-like (5)-(+)-carvone is characteristic of caraway while its enantiomer has a spearmint odor (2). However, other chiral compounds, such as y 6-lactones, show very little enantioselectivity of odor perception (7). The occurrence of chiral flavor compounds in enantiomeric excess provides the analyst with a means of authenticating natural flavorings, essential oils, and other plant extracts. The advent of cyclodextrin-based gas chromatography stationary phases has resulted in considerable activity in the analysis of chiral compounds in flavor extracts of fruits, spices and other plants (i-7). 

A major contrbutor to the flavor of basil is methyl chavicol, which provides tealike, green, hay, and minty notes (10). In Italian-spice dishes, basil is complemented by oregano, of which carvacrol is a character impact aroma. Thyme is the dried leaves of Thymus vulgaris, a perennial of the mint family, for which thymol provides a warm, pungent, sweetly herbal note. In a classic example of the effect of chiral isomers on flavor character, (S)-(+)-carvone imparts caraway flavor, whereas (R)-(-)-carvone provides spearmint flavor (11). 

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