Flavor Families: The Phenolics
Phenolic compounds are constructed from a
simple closed ring of six carbon atoms and at
least one fragment of a water molecule (an
oxygen-hydrogen combination). Single rings
can then be modified by adding other atoms to
one or more of the carbons, and two or more
rings can be linked together to form
polyphenolic compounds, including
anthocyanin pigments and lignin. Unlike the
terpene aromatics, which often have a generic
quality to them, the phenolic aromatics are
distinctive and define the flavor of such spices
as cloves, cinnamon, anise, and vanilla, as
well as the herbs thyme and oregano. The
pungent components of chillis, black pepper,
and ginger are also synthesized from a
phenolic base.