Flavors cinnamon

The term spices is a pleasant one, whether it connotes fine French cuisine or a down-home, cinnamon-flavored apple pie. 

Table II lists 13 of the most commonly-used chemicals in the flavor industry. For example, cinnamic aldehyde is used for the generation of cassia or cinnamon flavors, carvone for spearmint flavors, citral for citrus flavors, and benzaldehyde for cherry flavors. As can be seen, the known s values for these compounds are...

Use of cinnamon complexed with cyclodextrin in the manufacture of dried cinnamon-flavored apple slices prevents loss of cinnamon due to evaporation and protects the cinnamon from oxidation.100 Good flavor is released on consumption of the apple slices. Mustard oils are very irritating and care must be taken while working with them to prevent their release into the atmosphere. Complexing mustard oils with cyclodextrin reduces their volatility, making them easier to work with. While the volatility of the mustard oil is greatly reduced when it is in the complexed form, the mustard oil is readily released in the mouth when consumed. A complex of mustard oil has been used to prepare steak sauce.101... 

Challenge Problem. Cinnamaldehyde is the component responsible for cinnamon flavor. It is also a potent antimicrobial compound present in essential oils (see M. Friedman, N. Kozukue, and L. A. Harden, J. Agric. Food Chem., 2000, 48, 5702). The GC response of an artificial mixture containing six essential oil components and methyl benzoate as an internal standard is shown in the figure. 

Cinnamaldehyde is the component responsible for cinnamon flavor. It is also a potent antimicrobial compound present in essential oils (see M. Friedman. 

The compound cinnamaldehyde, which comprises approximately 55 to 75% of cinnamon essential oil, can cause skin sensitization and irritation in sensitive persons. Reactions to cinnamaldehyde occur most commonly with prolonged oral exposure to products such as toothpaste, gum, or hard candies. Such cinnamon-flavored products have been found to be responsible for a number of cases of oral inflammation or lesions (Allen and Blozis 1988 Endo and Rees 2006 Lamey et al. 1990 Miller et al. 1992 ... 

Many compounds found in nature contain an aldehyde or ketone functional group. Vanilla and cinnamon flavorings are naturally occurring aldehydes. Two isomers of the ketone carvone impart the characteristic flavors of spearmint leaves and caraway seeds. 

Identify the functional groups in cinnamaldehyde, present in cinnamon flavoring. 

The oxidative dehydrogenation of alcohols represents key steps in the synthesis of aldehyde, ketone, ester, and acid intermediates employed within the fine chemical, pharmaceutical, and agrochemical sectors, with allylic aldehydes in particular high-value components used in the perfume and fiavoring industries [1]. For example, crotonaldehyde is an important agrochemical and a valuable precursor for the food preservative sorbic acid, while citronellyl acetate and cinnamaldehyde confer rose/fruity and cinnamon flavors and aromas, respectively. There is also considerable interest in the exploitation of biomass-derived feedstocks such as glycerol (a by-product of biodiesel synthesis from plant or... 

Step 3. Chow was removed from the observer s side of the cage (in preparation for testing) and the demonstrator was moved to a cage in a separate room and allowed to feed for 30 min on either cinnamon-flavored diet (Diet Cin) or cocoa-flavored diet (Diet Coc). 

Fig. 2. Mean amount of cocoa-flavored diet ingested, as a percentage of total amount eaten, by observers whose demonstrators ate either cocoa- or cinnamon-flavored diet. CO = Cocoa-flavored diet ... 

Cin = Cinnamon-flavored diet. (Galef and Wigmore, 1983. Copyright 1983 by Baillihre Tindall. Reprinted by permission of the publisher and authors.)... 

There seems to be a lack of examples of (say) aroma molecules that are a short distance (say, <4) Ifom PLA, where barrier properties would be expected to be limited. As a stimulus to research, a glance at HSP of some typical aroma chemicals suggests that PLA would not be a good barrier for cinnamon-flavored goods. The distance between PLA and ciimamaldehyde is <3. 

Formaldehyde is probably the best-known carbonyl compound. Large quantities are made into polymers such as Bakelite, Formica, and Melmac. Since formaldehyde has been cited as a probable carcinogen, its use in preserving biological specimens has virtually vanished. Acetaldehyde (ethanal) is used in manufacturing organic compounds such as acetic acid and ethyl acetate. Other aldehydes you have probably encountered are benzaldehyde (almond flavor), cinnamaldehyde (cinnamon flavor), and vanillin (vanilla flavor) (Fig. 21.26). 

It is interesting that styrene in food products is generally assumed to arise from packaging contamination (polystyrene polymers), but it has been found to also arise from microbial action. Saxby [145] described an off-flavor problem where a yeast, Hypopichia burtonii, growing in the presence of a cinnamon flavoring produced styrene. Cinnamon flavor is based on cinnamic aldehyde decarboxylation of cinnamic aldehyde yields styrene. This defect was found in a spiced, baked good. 

---