Cuminaldehyde cumin

SYNS p-CUMIC ALDEHYDE CUMINALDEHYDE CUMINIC ALDEHYDE (FCQ CUMINYL ALDEHYDE... 

Citral dimethyl acetal Citronellal p-Citronellol Citronelloxyacetaldehyde Citronellyl acetate Citronellyl butyrate Citronellyl formate Citronellyl isobutyrate Citronellyl phenylacetate Citronellyl propionate Citronellyl valerate p-Cresol o-Cresyl acetate p-Cresyl acetate Cuminaldehyde Cuminic alcohol Cyclamen aldehyde Cyclohexaneacetic acid Cyclohexyl acetate Cyclohexyl anthranilate Cyclohexyl butyrate Cyclohexyl cinnamate Cyclohexylethyl acetate Cyclohexyl formate Cyclohexyl isovalerate... 

Cumin Cuminum cyminum L. Cuminaldehyde (20-40), p-mentha- l,4-dien-7-al (20-45), p-mentha-l,3-dien-7-al (4-12)... 

The determination of aldehydes and ketones is of importance in the analysis of those essential oils characterised especially by aldehydic or ketoruc principles, e g.,the citral contained in lemon and lemongrass oils, citronellal in citronella Oil and some eucalyptus oils, benzaldehyde in bitter almond oil, salicylaldehyde in meadow-sweet oil, anisaldehyde in aniseed and fennel oils, cuminaldehyde m cumin oil, cinnamaldehyde in cinnamon oil, carvone in caraway oil, pulegone in pennyroyal oil and methyl nonyl ketone in rue oil The determination of the aldehydes and ketones presents, however, difficulties and the above methods are moderately exact in only a few cases, especially when the content of aldehydes or ketones is considerable The bisulphite method is applicable particularly to the determination of cinnamaldehyde and benzaldehyde in cinnamon oil and bitter almond oil, and, up to a certain pomt, to that of citral in lemongrass Oil. The sulphite method gives good results in the same cases and for the determination of carvone and pulegone... 

The carbonyl number method gives moderately exact results for the determinations of benzaldehyde in bitter almond oil, of cuminaldehyde in cumin oil and of methyl nonyl ketone in rue oil. The method devised by Hanus gives, according to this author, good results for the amount of cinnamaldehyde in cinnamon oil. 

The essential oil content of cumin seed ranges from 2.3 to 5.0%. Cumin fruits have a distinctive bitter flavour and a strong, warm aroma due to their abundant essential oil content. Of this, 40-65% is cuminaldehyde (4-isopropylbenzaldehyde), the major constituent and important aroma compound, and also the bitterness compound reported in cumin (Hirasa and Takemasa, 1998). The odour is best described as penetrating, irritating, fatty, overpowering, curry-like, heavy, spicy, warm and persistent, even after drying out (Farrell, 1985.) The characteristic flavour of cumin is probably due to dihydrocuminaldehyde and monoterpenes (Weiss, 2002). 

In the essential oil, apart from cuminaldehyde, perilla aldehyde (4-(l-methyl-ethenyl)-l-cyclohexene-l-carboxaldehyde), cumin alcohol or 4-isopropylbenzyl alcohol, a-pinene and /3-pinene (21%), dipentene, p-cymene, /3-phellandrene and limonene (Fig. 11.1) have been reported by Baser et al. (1992). 

The composition of Indian cumin oil, which contains less cuminaldehyde, is ... 

Cumin oil is usually obtained by steam distillation of the milled spice hydrodiffusion gives a higher yield and, more recently, supercritical gaseous extraction is claimed to give oil closer to the aroma and taste of the spice (Eikani et al., 1999). The yields of cumin seed oil with steam distillation are 2.3-3.6%, with liquid carbon dioxide it is 4.5% and with ethanol it is 12%. The major components are cuminaldehyde, cuminyl alcohol, p-mentha and 1.3-dien-7-al, the minimum perceptible levels being at 0.2 ppm. Naik et al. (1989) reported that liquid C02 extraction was quicker than steam distillation for the quantitative extraction of cumin oil without loss of active flavour components, at 58 bar and 20°C. 

Behera et al. (2004) concluded that the optimum conditions for the conventional roasting method were 125°C for 10 min and, in the microwave processing method, the best conditions were 730 W for 10min. The yields and physico-chemical properties of the volatile oils were similar in both cases. Changes were observed in the optical rotation values, which indicated differences in the chemical compositions. GC and GC-MS analysis of optimized condition samples showed that microwave-heated samples could better retain the characteristic flavour compounds of cumin (i.e. total aldehydes) than conventionally roasted samples (Table 11.5). Earlier GC reports showed cuminaldehyde as the only major aldehyde present in Indian cumin oil, but this study revealed the... 

The volatile oil of cumin, which is a mixture of about 32 components, principally cuminaldehyde (40.7%), terpinene (16.7%) and p-cymene (14.5%), inhibits Curvularia lunata and F. moniliforme by 100%, while the acetone extract is 85% effective in inhibiting the mycelial growth of A. ochraceus, A. flavus and P. citrinum (Singh et al., 2006). 

Among the 60 constituents of the cumin oil identified by GC, GC-MS and olfactometry as essential volatiles, cuminaldehyde (36%), /3-pinene (19.3%), p-cymene (18.4%) and y-terpinene (15.3%) are the principal components showing high antimicrobial activity against the mould A. niger, the Gram-positive bacteria, Bacillus subtilis and S. epidermidis, as well as the yeasts, Saccharomyces cerevisiae and Candida albicans (Jirovetz et al., 2005). 

Tyrosinase inhibitors prevent browning in foodbecause they inhibit the oxidation caused by the enzyme tyrosinase. Cuminaldehyde is identified as a potent mushroom tyrosinase monophenol monooxygenase inhibitor from cumin seeds, ft inhibits the oxidation of L-3,4-dihydroxyphenylalanine (l-DOPA) by mushroom tyrosinase with an ID50 of 7.7g/ml (0.05 mM). Its oxidized analogue, cumic acid (p-isopropylbenzoic acid), also inhibits this oxidation with an 1D50 of 43g/ml (0.26mM). These two inhibitors affect mushroom tyrosinase activity in different ways (Kubo and Kinst-Hori, 1998). 

FEMA No. 2341 Cuminal Cuminaldehyde p-Cuminic Aldehyde p-Isopropylbenzaldehyde... 

Cumin Cuminum cyminum Cuminaldehyde (49), p-mentha-1,4-dien-7-al (50) 95,100... 

Additional remarks Roman caraway or cumin (Cuminum cyminum L.) is cultivated in the Mediterranean and is used in the same way as caraway in the local kitchen. Cumin fruit are also a constituent of curry. The taste and odour resembles that of caraway but is less agreeable. The main components of the essential oil according to ISO [36] are cuminaldehyde (15-46%), y-terpinene (14-32%), P-pinene (7-20%), p-menth-l,3-dien-7-al (2.8-22%), p-menth-l,4-dien-7-al (1.5-16%) and p-menth-3-en-7-al (0.3-5%). For further constituents see the ISO standard and [37, 38[. 

Cuminaldehyde. 4-(I-MeihylethylIbenzaIdehyde p-isopropylbenteWelijde cuminal cumaldehyde. C.,H,0 mol wt 148.20. C 81.04%, H 8.16%, O 10.80%. (CHj>2-CHC4H4CHO. Constituent of eucalyptus, myrrh, cassia, cumin, and other essential oils prepared synthetically from p-isopropylbenzoyl chloride. Alternate synthesis by formyl-... 

Synonyms Cumin oil Cuminum cyminum Cuminum cyminum fruit oil Cuminum cyminum oil Cummin Definition Volatile oil from fruit of Cuminum cyminum, contg. 30-40% cuminaldehyde, p-cymene, p-pinene, dipentene Properties Colorless to yel. liq. strong odor sol. in fixed oils, min. oil, 10 vols 80% alcohol very sol. in chloroform, ether, glycerin, propylene glycol pract. Insol. in water dens. 0.900-0.935 (25/25 C) ref. index 1.4950-1.5090 (20 C)... 

ISO standard 9776 shows character and data for this oil. The main components are cumin aldehyde, p-mentha-1.3 dien 7al, p-mentha 1,4 dien 7al, y-terpinene, and P pinene. Blending is done by orange terpenes, p cymene, and piperitone. Detection is done by GC-MS and by the combination of GC-C-IRMS and GC P-IRMS as assessment of synthetic and natural cuminaldehyde is possible. 

Cuminaldehyde, l,4-/i-menthadien-7-al, and l,3-/i-menthadien-7-al have indistinguishable odors they appear to be mostly responsible for the characteristic aroma of unheated whole cumin seeds. The chief odor characteristics of heated cumin are due to 3-/i-menthen-7-al in combination with the other three aldehydes. ... 

Cumin oil (especially cuminaldehyde) has been reported to exhibit strong larvicidal activities (see cinnamon, clove, and coriander), it also has antibacterial properties." It is rapidly absorbed through the shaved intact abdominal skin of mice."... 

Undiluted cumin oil has been demonstrated to have distinct phototoxic effects that were not due to cuminaldehyde, its principal... 

A key component in both chili powder and curry powder, cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cuminaldehyde is the principal contributor to the spice s aroma and flavor, which imparts a strong musty/earthy character, with green grassy notes contributed by p-1,3- and 1,4-men-thadienals. frfl 5-2-Dodecenal, possessing a persistent fatty-cifrus-herbaceous odor, is a character impact component of coriander, along with uf-linalool (15). 

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