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. Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.
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Editorial Reviews

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

Preface
1 Spices: Sources, Processing, and Chemistry 2
2 Methods of Bacterial Reduction in Spices 7
3 The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) 12
4 Vanilla 29
5 Onion Flavor Chemistry and Factors Influencing Flavor Intensity 41
6 Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables 53
7 Characterization of Saffron Flavor by Aroma Extract Dilution Analysis 66
8 The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography - Mass Spectrometry 80
9 Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection 98
10 Supercritical Fluid Extraction of Allium Species 113
11 Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography - Electrospray Mass Spectrometry 125
12 Reasons for the Variation in Composition of Some Commercial Essential Oils 138
13 Component Analyses of Mixed Spices 160
14 Antioxidative Activity of Spices and Spice Extracts 176
15 Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds 188
16 Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions 199
17 Antioxidant Activity of Lavandin (LavanduIa x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content 206
18 Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids 219
19 Curcumnin: 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
Author Index 246
Affiliation Index 246
Subject Index 247
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