Spices: Flavor Chemistry and Antioxidant Properties

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Overview

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.

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Editorial Reviews

From the Publisher
"Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions and various other; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin in rosemary. The 19 papers are from an international symposium in New Orleans, March 1996."—SciTech Book News
Booknews
Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions and various other "Allia"; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin in rosemary. The 19 papers are from an international symposium in New Orleans, March 1996. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780841234956
  • Publisher: American Chemical Society
  • Publication date: 2/28/1997
  • Series: ACS Symposium Series, #660
  • Pages: 264
  • Product dimensions: 6.20 (w) x 9.00 (h) x 1.00 (d)

Table of Contents

Spices: Sources, Processing and Chemistry, S.J. Risch
Methods of Bacterial Reduction in Spices, W. Leistritz
The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.), I. Blank, J. Lin, S. Devaud, R. Fumeaux, and L.B. Fay
Vanilla, D. Havkin-Frenkel and R. Dorn
Onion Flavor Chemistry and Factors Influencing Flavor Intensity, W.M. Randle
Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables, T.-H. Yu
Characterization of Saffron Flavor by Aroma Extract Dilution Analysis, K.R. Cadwallader, H.H. Baek, and M. Cai
The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry, R.D. Hiserodt, C.-T. Ho, and R.T. Rosen
Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection, E.M. Fujinari
Supercritical Fluid Extraction of Allium Species, E.M. Calvey and E. Block
Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry, C.L. Zrybko and R.T. Rosen
Reasons for the Variation in Composition of Some Commercial Essential Oils, C.-K. Shu and B.M. Lawrence
Component Analyses of Mixed Spices, C.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng
Antioxidative Activity of Spices and Spice Extracts, H.L. Madsen, G. Bertelsen, and L.H. Skibsted
Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds, C.-W. Chen, T.C. Lee and C.-T. Ho
Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions, Y. Liu
Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content, T. López-Arnaldos, J.M. Zapata, A.A. Calderón, and A.R. Barceló
Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids, T. Masuda
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, A.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood

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