Clove

How then would you make eugenol (TM 320), a constituent of oil of cloves ... 

ASARONE 70-80% of calamus oil. In trace amounts in Asian carrot seed and clove bud oils. 

EUGENOL In very large amounts in bay, cinnamon, clove and pimento oils. In goodly amounts in basil, eucalyptus and tejpat. Lots of trace amounts in many other oils. 

Clove leaf oil Clove oils Clover Cloven te Cloves... 

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

Chill Powder. Chili powder is a commercial blend of several spices, ie, chili peppers, oregano, cumin seed, onion and gadic powders, aUspice, perhaps cloves, and others. Chili powder is the basic flavor for many highly spiced dishes, among them chili con came, and is used in cocktail sauces and ground meats. 

Gloves. The clove spice is the dried unopened buds of the evergreen tree, Eugenia caryophyllus Thumb (Myrtaceae). This tree is also called Sj gium aromaticum L. Other botanical names are used, but some discrepancies exist as to the proper nomenclature. The tree is indigenous to the Molucca Islands. 

Essentia.1 Oils. Essential oils (qv) are extracted from the flower, leaf, bark, fmit peel, or root of a plant to produce flavors such as mint, lemon, orange, clove, cinnamon, and ginger. These volatile oils are removed from plants either via steam distillation, or using the cold press method, which avoids heat degradation. Additional processing is sometimes employed to remove the unwanted elements from the oils, such as the terpenes in citms oils which are vulnerable to oxidation (49,50). 

Methyl Amyl Ketone. Methyl amyl ketone [110-43-0] (MAK) (2-heptanone) is a colorless Hquid with a faint fmity (banana) odor. It is found in oil of cloves and cinnamon-bark oil, and is manufactured by the condensation of acetone and butyraldehyde (158). Other preparations are known (159-162). 

Essential oils are isolated from various plant parts, such as leaves (patchouH), fmit (mandarin), bark (cinnamon), root (ginger), grass (citroneUa), wood (amyris), heartwood (cedar), gum (myrrh oil), balsam (tolu balsam oil), berries (pimento), seeds (diU), flowers (rose), twigs and leaves (thuja oil), and buds (cloves). 

A number of other valuable aroma chemicals can be isolated from essential oils, eg, eugenol from clove leaf oil, which can also, on treatment with strong caustic, be isomerked to isoeugenol, which on further chemical treatment can be converted to vanillin (qv). Sometimes the naturally occurring component does not requke prior isolation or concentration, as in the case of cinnamaldehyde in cassia oil which, on dkect treatment of the oil by a retro-aldol reaction, yields natural ben2aldehyde (qv). This product is purified by physical means. 

In 1993, the United States imported nearly 22 x 10 kg of essential oils at a total value of almost 190 x 10 , an increase over 1992 of ca 2.3 X 10 kg and 935,000. Table 1 fists the quantities and values of 35 imported essential oils. The United States exports seven principal essential oils orange, lemon, peppermint, spearmint, cedarwood, clove, and nutmeg. The latter two are not grown in the United States but are imported as dried spice, processed for oil, and then exported. 

Table 37. Comparison of the Headspace Components of Whole and Crushed Clove Bud with a Commercial Oil ...

Clove bud oil is frequendy used iu perfumery for its natural sweet-spicy note but the greatest appHcation is iu the davor area iu a large variety of food products, including spice blends, seasoniugs, piddes, canned meats, baked goods, ready-made mixes, etc. As iu the case of cinnamon bark oil, its well-known antiseptic properties make it ideal for appHcation iu mouth washes, gargles, dentifrices, and pharmaceutical and dental preparations. Candy, particulady chewing gum, is also davored with clove bud oil iu combination with other essential oils. 

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). 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

In detergent perfumes, the stabiUty of vanillin is not always certain. It depends on the association made with other raw materials, eg, with patchouli, frankincense, cloves, most of the animal notes, and such chemicals as amyl saUcylate, methyl ionones, heflotropin, gamma undecalactone, linalool, methyl anthrarulate, benzyl acetate, phenyl ethyl alcohol, cedar wood derivatives, oak mosses, coumarin, benzoin. Pern balsam, and cistus derivatives. In some cases, these mixtures can cause discoloration effects. 

Vanillin is known to cause allergic reactions in people previously sensiti2ed to balsam of Pern, ben2oic acid, orange peel, cinnamon, and clove, but vanillin itself is not an allergic sensiti2er. 

Benzoic acid in the free state, or in the form of simple derivatives such as salts, esters, and amides, is widely distributed in nature. Gum benzoin (from styrax ben in) may contain as much as 20% benzoic acid in the free state or in combinations easily broken up by heating. Acaroid resin (from anthorrhoca haslilis) contains from 4.5 to 7%. Smaller amounts of the free acid are found in natural products including the scent glands of the beaver, the bark of the black cherry tree, cranberries, pmnes, ripe cloves, and oil of anise seed. Pern and Tolu balsams contain benzyl benzoate the latter contains free benzoic acid as well. The urine of herbivorous animals contains a small proportion of the glycine derivative of benzoic acid, hippuric acid [495-69-2] (CgH CONHCH2COOH). So-called natural benzoic acid is not known to be available as an item of commerce. 

Chemical Natural rubber Clove material Neoprene Nitrile Normal PVC High grade PVC... 

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