Leaves, spices from

The market for flavours and aromas is large and was worth 16 billion in 2003 [7,8]. There are about 6,500 flavours known but of these only 300 are commonly used. At present 50-100 are produced by microbial fermentation, and many of the rest are chemically synthesised. In many cases, flavours and aromas are very complex mixtures extracted from pulp, bark, peel, leaf, bud, berry and flowers of fruit, vegetables, spices and other plants. The particular flavour or aroma will depend on the balance of these compounds, although a number are due to a single compound. 

Among the leafy spices, 45 aroma volatiles of desert parsley have been identified, with the major constituents as myristicin, apiole, /3-phellandrene, p-mentha-1,3,8-triene and 4-isopropenyl-l-methylbenzene (MacLeod eta/., 1985). Among these, apiole in particular has a desirable parsley odour character. The leaf stems of celery show three main constituents of volatiles, e.g. apiole (about 23%), 3-butylphthalide (about 22%) and sedanolide (about 24%). The last two possess a strong characteristic celery aroma (MacLeod et al., 1988). Limonene (40.5%), P-selinene (16.3%), cis-ocimene (12.5%) and P-caryophyllene (10.5%) are some of the volatile oil constituents present in celery leaves from Nigeria (Ehiabhi et al., 2003). 

The leaf of the Indian cassia, known as tejpat in Hindi, is a spice that has a clovelike odour and a faint pepper-like aroma. It is a popular flavouring agent in north Indian vegetarian and non-vegetarian preparations. Apart from C. tamala, C. sulphum-tum, C. bejolghota and C. impressinervium are also traded as tejpat in North-east India (Baruah et al., 2000). The essential oil is used in the flavouring and formulation of liquors and confections. 

Cinnamon Oil Cinnamomum zeylanicum) There are two major oils of commerce that come from the cinnamon tree leaf oil and bark oil. That reddish-brown stuff on your spice shelf is ground-up bark. It has only a small amount of eugenol when compared to the leaf oil. You can see what I mean when you look at Table XV. The table shows you a... 

The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fmit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in 172.515(b) and 182.60 of this chapter except where these are derived from natural sources [37],... 

Test run of known spice blends from published literature. The spice blends which contain basil, cinnamon leaf, peppermint, sage and wimergreen as reported by Lawrence and Shu (4) were used to test the effectiveness of the present iheoty. The ratios of individual spice are shown in Table VI, the coded numbers of identified volatile compounds in the spice blends are shown in Table VII Conqxiter output of numerical analyses of compounds shown in Table Vfl are listed in Table VIII, the similarity index of the testing result is 0.959, indicating a high level of confidence. In Table VIII, there are repeated identifications of the same type of spice, e.g., the appearance of basils H3, 19, 24, 26 and 27 doves 1 and 4 and mentha 1 and 12. In fact, the repeated appearance of the same spice indicates the closeness of these spices. It was also confirmed that the similarity index within the same spice listed in Table VIII usually ranged from 1.0 to 0.90 (data not shown). In order to... 

Products and Uses Derived from a plant leaf and used in ice cream, candies, bakery products, spices, gum, condiments, jellies, beverages, perfumes, cosmetics, and toothpaste. It is a flavoring and odorant. 

Essential oils, as products of distillation, are mixtures of mainly low-molecular-weight chemical substances. Sources of essential oils include components (e.g., pulp, bark, peel, leaf, berry, blossom) of fruits, vegetables, spices, and other plants. Essential oils are prepared from food and nonfood sources. Many of the approximately 100 essential oils used as avoring ingredients in food are derived directly from food (i.e., lemon oil, basil oil, and cardamom oil) far fewer are extracts from plants that are not normally consumed as food (e.g., cedar leaf oil or balsam r oil). 

Sethi SC, Agarwal JS 1956 Stabilization of edible fats by spices Part II. A new antioxidant from betel leaf. J Sci Ind Research(India) 15B 34-36... 

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