Clove-like

Vinylguaiacol Coffea spp. (coffee seed) (Rubiaceae), OD-R (clove-like)... 

Properties White crystals spicy, clove-like odor. Congealing point 77C, soluble in 27 parts of 95% alcohol. Combustible. 

The Olefinic Substrates The highly iso-regioselective hydroformylation of allyl- or propenylarenes (phenylpropanoids) gives aldehydes with numerous applications in flavors and perfumes. Several 2-aryl-prop-1-enes required as substrates can be extracted from natural sources in a rather pure form (Figure 6.8). For example, eugenol, with its typical spicy, clove like aroma, can be isolated from clove oil, nutmeg, cinnamon, basil, and bay leaf. Safrol (shikimol) is isolated from sassafras plants and has a typical sweet-shop aroma. Estragole (methyl chavicol) is produced from basil oil and chavicol from betel oil. 

Eugenol Clove-like Clove plant fruits... 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Clove bud oil is obtained in 15-20% yield by steam distillation of the dried flower buds. Clove bud oil, like the leaf oil, is a yellow to brown, sometimes slightly viscous liquid. It turns dark purple-brown on contact with iron. The oil has the spicy odor characteristic of eugenol. 

The odor of a freshly crushed mint leaf, like many plant odors, is due to the presence in the plant of volatile C10 and Ci5 compounds, which are called terpenes. Isolation of these substances from the various parts of plants, even from the wood in some cases, by steam distillation or ether extraction gives what are known as essential oils. These are widely used in perfumery, as food flavorings and medicines, and as solvents. Among the typical essential oils are those obtained from cloves, roses, lavender, citronella, eucalyptus, peppermint, camphor, sandalwood, cedar, and turpentine. Such substances are of interest to us here because, as was pointed out by Wallach in 1887 and reemphasized by Ruzicka in 1935, the components of the essential oils can be regarded as derived from isoprene ... 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

The minor constituents like methyl amyl ketone, methylsalicylate, etc., are responsible for the characteristic pleasant odour of cloves. The oil is dominated by eugenol (70-85%), eugenyl acetate (15%) and /Tcaryophyllene (5-12%), which together make up 99% of the oil. /3-Caryophyllene, which was earlier thought of as an artefact of distillation, was first reported as a constituent of the bud oil by Walter (1972). 

India s traditional Ayurveda healers have used cloves since ancient times to treat respiratory and digestive ailments. Like many culinary spices, cloves help relax the smooth muscle lining of the digestive tract and eating cloves is said to be aphrodisiac. 

Eugenol, the primary component of clove s volatile oils, functions as an antiinflammatory substance. In animal studies, the addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high co-3 fatty acid content) brings a synergistic effect. In some studies, it further reduces inflammatory symptoms by another 15-30%. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove s anti-inflammatory and antioxidant properties. Another constituent of clove oil, /J-caryophyllene, also contributes to the anti-inflammatory activity (Ghelardini et al., 2001). 

---