Nutmeg aroma

Definition Extract of aril or skin covering shell of nutmeg, Myristica fragrans Properties Reddish-yel. free-flowing homogenous liq. nutmeg aroma... 

The volatile oil of nutmeg constitutes the compounds monoterpene hydrocarbons, 61-88% oxygenated monoterpenes, i.e. monoterpene alcohols, monoterpene esters aromatic ethers sesquiterpenes, aromatic monoterpenes, alkenes, organic acids and miscellaneous compounds. Depending on the type, its flavour can vary from a sweetly spicy to a heavier taste. The oil has a clovelike, spicy, sweet, bitter taste with a terpeny, camphor-like aroma. 

It contains the same aroma compounds as nutmeg but in smaller amounts, mainly monoterpenes (87.5%), monoterpene alcohols (5.5%) and other aromatics (7%). Like nutmeg essential oil, the main constituents of mace essential oil are sabinene, a-pinene, (3-pinene, myrcene, limonene, 1,8-cineole, terpinen-4-ol, myristicin, y-terpinene and safrole. Mace oil is more expensive than nutmeg oil. 

Another application of nutmeg essential oils is in aromatherapy, which is gaining importance these days. The main constituents of nutmeg and mace - myristicin, elemicin and isoelemicin - when presented in aroma form, act as stress relievers. In Japan, many companies diffuse such aromas through air ventilation systems to improve the work environment, as well as the quality of the air. 

Blessed with lush green mountains and valleys and the abundance of nutmeg, cinnamon, all spice and vanilla — filling the air with faint and exotic aromas. 

Doesn t that apple pie look good, fresh out of the oven Looking at the photo, you can almost smell the apples, cinnamon, nutmeg, and perhaps vanilla. What causes these ingredients to have aromas Apples, cinnamon, nutmeg, vanilla, and many other fruits and spices all contain molecules with a distinctive group of atoms located at the end of the molecule. This atomic arrangement imparts a pleasant odor to the molecule. 

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. 

Essential (volatile) oils are obtained preferentially by steam distillation of plants (whole or parts) such as clove buds, nutmeg (mace), lemon, caraway, fennel, and cardamon fruits (cf. 22.1.1.1). After steam distillation, the essential oil is separated from the water layer, clarified and stored. The pressure and temperature used in the process are selected to incur the least possible loss of aroma substances by thermal decomposition, oxidation or hydrolysis. 

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