Food Chemistry

22.1 Spices 973

reaction sequence is assumed:

(22.2)

(22.4)

Table 22.2.Content of essential oils in some spicesa

Spice % Vol./Weight

Black pepper 2 .0–4. 5

White pepper 1 .5–2. 5

Aniseed 1 .5–3. 5

Caraway 2 .7–7. 5

Coriander 0 .4–1. 0

Dill 2 .0–4. 0

Nutmeg 6 .5–15

Cardamom 4–10

Ginger 1–3

Turmeric 4–5

Marjoram 0 .3–0. 4

Origano 1. 1

Rosemary 0. 72

Sage 0 .7–2. 0

aFor leaf spices, the values refer to the weight of the

fresh material.

Some aromatic hydrocarbons are probably

generated in spices by terpene oxidation. Ex-

amples are: 1-methyl-4-isopropenylbenzene (XI,

Formula 22.3) derived from p-men-tha-1,3,8-tri-

ene (X) and (+)-ar-curcumene (XIV) from zin-

giberene (XII) orβ-sesquiphel-landrene (XIII)

[cf. Formula 22.4].

The formation of (+)-ar-curcumene from the

above-mentioned precursor was detected during

storage of ginger oil.

Another aromatic hydrocarbon present in signifi-

cant amounts in essential oils of some spices (Ta-

ble 22.3) isp-cymene (XV, Formula 22.3).

(22.3)