Spices Flavor Chemistry and Antioxidant Properties

by Risch, Sara J.; Ho, Chi-Tang

• ISBN13: 9780841234956
• ISBN10: 0841234957
• Format: Hardcover
• Copyright: 1997-02-01
• Publisher: American Chemical Society

Summary

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.

Table of Contents

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