Spices Flavor Chemistry and Antioxidant

Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.

Preface

ix

GENERAL OVERVIEW AND METHODS

2

(10)

1. Spices: Sources, Processing, and Chemistry

2

(5)

Sara J. Risch

2. Methods of Bacterial Reduction in Spices

7

(5)

W. Leistritz

FLAVOR CHEMISTRY

12

(54)

3. The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.)

12

(17)

Imre Blank

Jianming Lin

Stephanie Devaud

Rene Fumeaux

Laurent B. Fay

4. Vanilla

29

(12)

Daphna Havkin-Frenkel

Ruth Dorn

5. Onion Flavor Chemistry and Factors Influencing Flavor Intensity

41

(12)

William M. Randle

6. Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables

53

(13)

Tung-Hsi Yu

ANALYTICAL TECHNIQUES

66

(110)

7. Characterization of Saffron Flavor by Aroma Extract Dilution Analysis

66

(14)

Keith R. Cadwallader

Hyung Hee Baek

Min Cai

8. The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry

80

(18)

Richard D. Hiserodt

Chi-Tang Ho

Robert T. Rosen

9. Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection

98

(15)

E. M. Fujinari

10. Supercritical Fluid Extraction of Allium Species

113

(12)

Elizabeth M. Calvey

Eric Block

11. Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry

125

(13)

Carol L. Zrybko

Robert T. Rosen

12. Reasons for the Variation in Composition of Some Commercial Essential Oils

138

(22)

Chi-Kuen Shu

Brian M. Lawrence

13. Component Analysis of Mixed Spices

160

(16)

C. K. Cheng

C. C. Chen

W. Y. Shu

L. L. Shih

H. H. Feng

ANTIOXIDANT PROPERTIES

176

(70)

14. Antioxidative Activity of Spices and Spice Extracts

176

(12)

Helle Lindberg Madsen

Grete Bertelsen

Leif H. Skibsted

15. Antioxidative Effect and Kinetics Study of Capsanthin on the ChlorophyII-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds

188

(11)

Chung-Wen Chen

Tung Ching Lee

Chi-Tang Ho

16. Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions

199

(7)

Yaguang Liu

17. Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content

206

(13)

T. Lopez-Arnaldos

J. M. Zapata

A. A. Calderon

A. Ros Barcelo

18. Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids

219

(15)

Toshiya Masuda

19. Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments

234

(12)

A. A. Gorman

I. Hamblett

T. J. Hill

H. Jones

V. S. Srinivasan

P. D. Wood

INDEXES

Author Index

246

(1)

Affiliation Index

246

(1)

Subject Index

247

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Spices Flavor Chemistry and Antioxidant Properties

Summary

Table of Contents

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Spices Flavor Chemistry and Antioxidant Properties

Summary

Table of Contents

Supplemental Materials

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