Spice chemical composition

The world of aroma compounds is becoming more and more complex. In the early days people used aromatic products like fruit juices or fruit juice concentrates which were relatively weak and still close to the related foodstulf. Later, with more knowledge of separation techniques, infusions, extracts, oleoresins and absolutes ranging from weak to strong impact were used to impart aroma. Essential oils such as spice oils already had a very strong impact. Modern analytical technologies allowed the evaluation of the chemical compositions of extracts and essential oils, so that isolates either as powerful mixtures or even as single compounds could be obtained. 

The chemistry of Z. officinale has been the subject of sporadic study since the early 19th century. In common with some other pungent spices, considerable advances were made in the early part of the 20th century, but it has only been in recent years that a fairly clear understanding of the relationship of its chemical composition to its organoleptic properties has emerged. 

Copalakrishnan, M. (1992) Chemical composition of nutmeg and mace. Journal of Spices and Aromatic Crops 1 (1), 49-54. 

Maya, K.M., Zachariah, T.J. and Krishnamoorthy, B. (2004) Chemical composition of essential oils of nutmeg (Myristica fragrans Houtt.) accessions, journal of Spices and Aromatic Crops 1 3(2), 1 35-1 39. 

Tomaino, A., Cimino, F., Zimbalatti, V., Venuti, V., Sulfaro, V., De Pasquale, A. and Saija, A. (2005) Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry 89, 549-554. 

The chemical composition of ajowan (ground spice) is given in Table 16.2. 

To investigate the potential of the SEME technique, comparisons have been made with hydrodistillation for extraction of essential oil from spices - ajowan Carum ajowan Apiaceae), cumin (Cuminum cyminum Umbdliferae), star anise Illicium anisatum Illiciaceae) - and from fresh aromatic herbs - basil ( Ocimum basilicum Labiaceae), crispate mint [Mentha crispa Labiaceae), thyme (Thymus vulgaris Labia-ceae) [59, 60]. The yields of essential oil and their chemical composition for the two extraction methods are reported in Table 22.4. 

The nutmeg is the seed of the tree Myristica fragrans and mace is the fibrous covering of the seed. The two spices are virtually identical as to their chemical composition. Myristicin and the conjugated isomer isomyristicin are also found in parsley oil, and in dill. This was the oil that was actually shown to be converted to MMDA by the addition of ammonia by passage through an in vitro liver preparation. 

Pohteo, O., M. Jukic, and M. Milos, 2006. Chemical composition and antioxidant activity of essential oils of twelve spice plants. Croat. Chem. Acta., 79(4) 545—552. 

Somanabandhu A, Wungchinda S, Wiwat C 1980 Chemical composition of Combretum quadrangulare Kurz.(abstract). Abstr 4th Asian Symp Med Plants Spices. Mahidol Univ, Bankgok, Thailand, p. 114... 

Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J et al (2008) Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Int Food Sci Technol 43 526-531... 

Included in this group is a wide variety of spices, oleoresins, essential oils, and natural extractives. A variety of synthetic flavors contain mostly the same chemicals as those found in the natural flavors, although the natural flavors are usually more complex in composition. For legislative purposes, three categories of flavor compounds have been proposed. 

Herbs and spices are botanically heterogeneous but with major contributions from the Apiaceae and Lamiaceae. These commodities are also phytochemically complex and variable geographically within a species or taxon and only a brief overview is possible here, focusing on those commodities most commonly used in Europe. Frequently herbs and spices contain phyto chemicals not found in other foodstuffs and may sometimes resemble herbal medicines. However, the quantity consumed in food suggests that any pharmacological effects will be limited, although often only qualitative composition data are available. 

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