Volatile, spice

Spice Volatile Oil Content (% v/v) Spice Volatile Oil Content (% v/v)... 

Essential Oil The volatile material, derived by a physical process, usually distillation, from odorous plant material of a single botairical form and spices with which it agrees in name and odor. 

More and more raw spices are converted to finished products near the growing sites. This saves shipping costs of bulk vs concentrate. Rapid processing also assures less loss of flavor volatiles resulting from evaporation, reduction of colored components due to oxidation or isomeri2ation, and reduction of losses due to insect and rodent infestation. 

In an important next step, it has been found that flowers and other plant parts can be analyzed by using head space techniques without removing them from the living plant (3). It was immediately observed that there are remarkable differences in the volatile compositions observed from Hve and picked flowers. This is exemplified for jasmine flowers in Table 3. Reconstitutions produced from this information have provided perfumers with novel and fresh notes for use in their creations. This technique continues to be appHed to many kinds and varieties of flowers, leaves (herbs, spices), and fmits. The reasons for the remarkable differences observed are not known. 

Capillary gc/ms, hplc, nmr, ir, and uv are all analytical methods used by the terpene chemist with a good Hbrary of reference spectra, capillary gc/ms is probably the most important method used in dealing with the more volatile terpenes used in the davor and fragrance industry (see Flavors and spices). The physical properties of density, refractive index, boiling point, melting point of derivatives, and specific rotation are used less frequendy but are important in defining product specifications. 

Essential Oils. Volatile oils from plants are referred to as essential oils. The oils can be obtained through steam distillation, solvent extraction, or separation of the oils from pressed fmit. They consist of oxygenated compounds, terpenes, and sesquiterpenes. The primary flavor components of essential oils are oxygenated compounds. Terpenes contain some flavors but are often removed from the essential oil because they are easily oxidized (causiag off-flavors or odors) and are iasoluble. Essential oils are prepared from fmits, herbs, roots, and spices. 

Volatiles and monomers in insoluble polymers. Aroma volatiles from foodstuffs, fruits, spices, tobacco, etc. Residual solvents in pharmaceuticals and printed films. 

A number of volatile aliphatic compounds that contain nitrogen or sulfur atoms are important aroma constituents. Alkyl thiols, dialkyl sulfides and disulfides, and alkyl thiocyanates belong to this group. They occur widely in foods and spices and determine the odor of, for example, onions, garlic, and mustard. Because of their potent smell, they are used in high dilution and are often produced only in small quantities. The same is true for the following ... 

The resinoids described above should be distinguished from prepared oleoresins (e.g., pepper, ginger, and vanilla oleoresins), which are concentrates prepared from spices by solvent extraction. The solvent that is used depends on the spice currently, these products are often obtained by extraction with supercritical carbon dioxide [223a]. Pepper and ginger oleoresins contain not only volatile aroma compounds, but also substances responsible for pungency. 

Another important group is the essential oils which are manufactured mainly from herbs and spices mostly by steam distillation. The advantage of steam distillation is the fact that a clean and powerful oil can be isolated after the distillation step without waxes and other non-volatile compounds but with an odour... 

Higher stability compared to natural spices and herbs, which lose the volatile, essential oil by evaporation, polymerization and oxidation. 

Tjaberg, T.B., Underdal, B. and Lunde, G. (1972) The effect of ionising radiation on the microbiological content and volatile constituents of spices. J. Appl. Bact. 35. 473. 

The complexities and interaction of composition on the quality perception of vermouth is illustrated with wild-apricot-based vermouth (Figs. 8.5-8.7). It shows that sweetness, flavor, and astringency are preferred at a sugar content of 8%, whereas body, appearance, and aroma were preferred at 12% sugar (Fig. 8.5). Body, flavor, aroma, and total acidity were scored better at an alcohol content of 19% (Fig. 8.6). The spice concentration preferred for volatile acidity, total acidity, flavor, and bitterness was 5% (Fig. 8.7), whereas body, sweetness, appearance, and astringency were preferred at a 2.5% level (Joshi et al, 201 la,b). 

Other spices - e.g. mustard, cloves - are widely used as food additives to enhance palatability. Both are characterized by volatile components which produce two responses pungency and characteristic aroma. The simple phenol, eugenol, is the active component in cloves various isothiocyanates, allyl- in black, allyl-and 3-butenyl- in brown, characterize the mustards. The non-... 

Spices impart aroma, colour and taste to food preparations and sometimes mask undesirable odours. Volatile oils give the aroma, and oleoresins impart the taste. Aroma compounds play a significant role in the production of flavourants, which are used in the food industry to flavour, improve and increase the appeal of their products. They are classified by functional groups, e.g. alcohols, aldehydes, amines, esters, ethers, ketones, terpenes, thiols and other miscellaneous compounds. In spices, the volatile oils constitute these components (Zachariah, 1995 Menon, 2000). 

In cardamom, the oil has very little mono- or sesquiterpenic hydrocarbons and is dominated by oxygenated compounds, all of which are potential aroma compounds. While many of the identified compounds (alcohols, esters and aldehydes) are commonly found in many spice oils (or even volatiles of many different foods), the... 

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). 

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