Tarragon

ELEMICIN In varying amounts in citronella, elemi, mace, nutmeg, parsley snakeroot and tarragon. [Pg.47]

METHYLEUGENOL Up to 60% in various parts of the basil plant. Around 45% in snakeroot oil. In decent amounts in calamus, cas-sie, myrtle, pimento, pistacia, pteronia and some forms of tarragon. [Pg.48]

The herb, Lophanthui anis(itvs, yields about O l per cant, of essential oU having an odoar resembling that of tarragon. It baa the following characters —... [Pg.267]

Tarragon oil contains roethi l-chavicol ( the " eairagol o[ Grimaui), ocimene( ), phellandreoe, and some unidentifiivd couatimenca which influence its odour and flavour. [Pg.293]

Like most phenols, it gives an intense blue colour with solution of ferric chloride. By heating it with alcoholic potash and methyl iodide it is converted into methyl-chavicol or estragol, the characteristic constituent of tarragon oil. [Pg.258]

Estragol, or methyl-chavicol, Cj(,H,.,0, is a constituent of tarragon, anise-bark, bay, fennel, and other essential oils. It is a strongly odorous liquid having the following characters —... [Pg.258]

Estragon, m. tarragon, -essig, m. tarragon vinegar. -61, n. tarragon oil,... [Pg.141]

Zitwer, m. zedoary aconite sweet fiag ginger, -kraut, m, tarragon, -samen, m. worm-seed, esp, santonica zedoary seed, -wurzel, /. zedoary. [Pg.532]

It was the first cocktail in what Mr. Adams called a collection of herbaceous drinks, a line including thyme, basil, tarragon and rosemary cocktails that are featured in a separate section on a spedalty-drink menu. [Pg.188]

Negative atmospheric pressure chemical ionization (APC) low-energy collision activation mss spectrometry has also been employed for the characterization of flavonoids in extracts of fresh herbs. Besides the separation, quantitative determination and identification of flavonoids, the objective of the study was the comparison of the efficacy of the various detection systems in the analysis of flavonoids in herb extracts. Freeze-dried herbs (0.5g of chives, cress, dill, lovage, mint, oregano, parsley, rosemary, tarragon and thyme) were ground and extracted with 20 ml of 62.5 per cent aqueous methanol. After sedimentation the suspension was filtered and used for HPLC analyses. Separations were carried out in an... [Pg.170]

Below right) Space Invaders Rampant herbs include horseradish and Russian tarragon (pictured), plus feverfew, tansy, mint, comfrey, borage, evening primrose, coltsfoot, and creeping Jenny. [Pg.279]

Rosemary Sage Lavender Tarragon Thyme below)... [Pg.284]

Occurs naturally in white sandlewood, sour cherries, peppermint leaves (1-10 ppb), tarragon, asparagus shoots, tea leaves, coffee beans, Japanese privet, tomatoes, licorice roots, and African palm oil (Duke, 1992). [Pg.801]

Terpinen-4-ol occurs in the essential oils of lavender, hyssop, pine. Origanum, nutmeg, thyme, marjoram, tarragon, cubeb, neroli, rosemary, juniper berry and passion fruit and raspberry flavor as a mixture of... [Pg.173]

Tarragon oil (estragon oil) is produced by steam distillation of leaves, stems, and flowers of Artemisia dracunculus L. (Asteraceae). It is a pale yellow to amber liquid with a characteristic, spicy, delicate estragon odor reminiscent of liquorice and sweet basil. The following specifications refer to tarragon oil obtained from plants cultivated in southern France and in Piedmont (Italy). [Pg.220]

Estragole is the main constituent of tarragon oil (68—80%) and primarily determines the sensory properties [786-788]. [Pg.221]

Worldwide production of tarragon oil only amounts to a few tons per year. It is used mainly in aroma compositions, smaller quantities are employed in perfumery. FCT 1974 (12) p.706 [8016-88-4], [90131-45-6]. [Pg.221]

Tarragon Artemisia dracunculus L. French tarragon or Italian tarragon oU jS-pinene and sabinene (24-47) Russian tarragon or German tarragon sabinene(ll-47), methyl eugenol (6-36), elemicin (1-60)... [Pg.81]

In 2004, Ley et al. [45] showed a stereoselective enzymatic synthesis of cis-pellitorine [N-isobutyldeca-(2 ,4Z)-dienamide], a taste-active alkamide naturally occurring in tarragon. The reactants were ethyl ( ,Z)-2,4-decadienoate— the pear ester described before—and isobutyl amine. The reaction is catalysed by lipase type B from Candida antarctica (commercially available), which shows a remarkable selectivity towards the 2 ,4Z ester. The yield was about 80%. [Pg.493]

Tarragon Artemisia dracunulus Methyl chavicol Callus, suspension ND [73]... [Pg.607]

Protocatechuic acid tarragon, clove, anise, cinnamon, blackberry, blueberry... [Pg.260]

See also in sourсe #XX -- [ Pg.170 , Pg.175 ]

See also in sourсe #XX -- [ Pg.60 ]

See also in sourсe #XX -- [ Pg.245 ]

See also in sourсe #XX -- [ Pg.114 ]

See also in sourсe #XX -- [ Pg.170 ]

See also in sourсe #XX -- [ Pg.150 ]

See also in sourсe #XX -- [ Pg.588 , Pg.589 ]

See also in sourсe #XX -- [ Pg.140 , Pg.142 , Pg.153 ]

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