Professional Documents
Culture Documents
Various factors are responsible for enhancing the quality of life of an individual. Food is a key factor. The quality of food is determined by its flavor and smell, apart from its health values.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include items as such meat, poultry, lettuce, milk and even beer for that matter. It is a part of biochemistry and the main components of the products are carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.
Food products are characterized by their flavor and smell. . Flavor in food is important in how food smells and tastes to the consumer, especially in sensory analysis. Spices play a key role in enhancing the flavor of different food products.
Spices impart aroma, color and taste to food preparations and sometimes mask undesirable odours. Volatile oils give the aroma, and oleoresins impart the taste. Aroma compounds can be classified by functional groups. E.g. alcohols, aldehydes, amines, esters, ethers, ketones, terpenes, thiols and other miscellaneous compounds.
TYPES OF SPICES
Cardamom Black pepper Ginger Turmeric Cinnamon and Cassia Clove Nutmeg and mace Celery
Coriander Cumin Fennel Fenugreek Paprika and chilli Tamarind Parsley Aniseed
Ever wondered..what chemical constituents are responsible for the flavor and aroma of spices?
The terpenoids form a group of compounds the majority of which occur in the plant kingdom. The most natural terpenoid hydrocarbons have the formula (C5H8)n The thermal decompostion of almost all terpenoids gives isoprene as one of the products.(characteristic)
Class
Examples
Monoterpenoids Limonene, Pinene, (C10H16) Eucalyptol Sesquiterpenoids Farnesyl (C15H24) pyrophosphate, Bisabolol Diterpenoids (C20H32) Retinol, Forskolin
20 25 30
40
>40
CARDAMOM
Southern India and Sri Lanka. Indian cardamom is slightly smaller, but more aromatic.
Constituents of oil:
-terpineol-45% myrcene 27% 1,8-cineol Others in minor amounts(limonene 8%, menthone 6%, phellandrene 3%, sabinene 2% and heptane 2%)
Structure of constituents
-terpineol is one of
the main constituents.
Both have same constituents but alphaterpineol differs in configuration. It is an optically active monoterpenoid that occurs naturally in the (+)-, (-)and (+_)- forms. The (+)-alpha terpineol is present in small cardamom and the (-) alpha form in large cardamom which brings about a difference in flavour.
Uses
Due to its strong and unique taste, it is a common ingredient in food recipes.
Individual seeds are chewed as mouth freshners and it is even used for ginmaking.
PEPPER
Botanical name- Piper nigrum Sensory quality: -Pungent and
aromatic
Dried fruits, usually known as peppercorns. which can be black, white, green and red (actually, reddish brown).
Black pepper is native to Malabar, a region in the Western Coast of South India i.e. Kerela
Origin
Main constituents
Black pepper contains about 3% essential oil, whose aroma is dominated by:Monoterpene hydrocarbons (Terpinene) -caryophyllene oxide and ketone Limonene Sesquiterpenes and Phenylethers
Structure of constituents
Piperine
Limonene
Beta- caryophyllene
Limonene
This is optically active The (+) form occurs in lemon and orange oils, the (-) form occurs majorly in peppermint and the (+_) form in turpentine oil. Same compound present in citrus fruits like oranges and lemons, as well as spices. Difference in configuration brings about change in flavor.
Uses
Apart from its flavoring effect in food, pepper has medicinal value as well. It is used to cure muscular problems like arthritis, pains etc. Also enhances immunity in the body against colds, flu infections and viruses. It can also be used to cure digestive disorders like constipation and diarrhea.
Ginger
Botanical name: -Zingiber officinale Used plant part The large, fleshy rhizome Sensory quality Refreshing, lemon-like smell; pungent, warm taste.
Main constituents
The essential oil (1 to 3% of the fresh rhizome) contains:Zingiberene -70% (Sesquiterpenes) (+)-ar-curcumene Citral Other miscellaneous products (sesquiphellandrene, bisabolene, farnesene and monoterpenoids)
Structure of constituents
ar-curcumene
Structure comparison
The pungency of ginger is caused by a nonvolatile resin containing the same type of hydroxy-aryl compounds that are also found in other spices of the ginger family
Another similarity is that of the isoprene units present in some major constituents which is responsible for its sensory quality.
Citral (C10H16O)
Citral contains an oxo-group e.g. it forms an oxime etc. On heating citral with KHSO4(potassium hydrogen sulphate) p-cymene was formed. Semmeler in 1891 carried out this reaction to determine the positions of methyl and isopropyl groups in citral.
+ KHSO3 ------>
Semmeler realised that the citral molecule was acyclic and gave it a skeletal structure where two isoprene units joined head to tail.
Uses of ginger
Ginger is generally recommended to treat or prevent nausea and vomiting associated with motion sickness.
It can be used as support in inflammatory conditions like arthritis and may even be used in heart disease or cancer.
Turmeric
Botanical name: -Curcuma longa Used plant part: -Rhizome Sensory quality In fresh state, the rootstock has an aromatic and spicy fragrance, and medicinal aroma in dry state. Origin: - South East Asia or South Asia
Main constituents
Turmeric contains an essential oil (max. 5%), which contains: Turmerone (max. 30%), ar-turmerone (25%) Zingiberene (25%). Curcumin (Conjugated Diarylheptanoids)
Structure of constituents
ar-turmerone
Curcumene
Structure comparison
Uses
It is used traditionally as a cosmetic item and antiseptic for the skin. It also treats the heart, liver and lungs. Turmeric is used for epilepsy and bleeding disorders, skin diseases, to purify the body and mind.
Book(s):
- I.L. FINAR(VOL2)