Character-impact flavor compounds - Herb, spice, and seasoning flavors
SUMMARY
Character-impact compounds play a major role in a flavor. Many but not all flavors that occur in nature come with one character compound.
Here is a short summary on character-impact flavor compounds found in Herb, spice, and seasoning flavors..
Herb/spice/seasoning Character-impact compounds
Anise trans-p-Anethole
Basil Methyl chavicol (estragole)
Caraway (S)-(+)-Carvone
Cinnamon trans-Cinnamaldehyde
Clove Eugenol/Eugenyl acetate
Coriander D-Linalool/trans-2-Dodecenal
Cumin Cuminaldehyde/p-1,3-Menthadien-7-al
Fresh dill (S)-α-Phellandrene/3,9-Epoxy-p-menth-1-ene
Eucalyptus 1,8-Cineole (eucalyptol)
Fenugreek Sotolon
Garden cress Benzenemethanethiol
Garlic Diallyl disulfide/Diallylthiosulfinate (allicin)
Horseradish 1-Penten-3-one/4-Pentenyl isothiocyante
Indian cress O,S-Diethyl thiocarbonate
Mustard Allyl isothiocyanate
Onion, raw Propyl propanethiosulfonate/3-Mercapto-2-methylpentan-1-ol
Onion, cooked Allyl propyl disulfide
Onion, fried 2-(Propyldithio)-3,4-dimethylthiophene
Oregano Carvacrol
Pepper, black Rotundone
Peppermint L-Menthol
Radish t-4-(Methylthio)-3-butenyl isothiocyanate
Rosemary Verbenone
Spearmint (R)-(–)-Carvone
Saffron Safranal
Turmeric ar-Turmerone
Thyme Thymol
Wintergreen Methyl salicylate
The content is extracted from a book chapter authored by Dr. Robert MC Gorrin, professor of Oregon State University at Corvallis, Oregon. It is highly recommended that interested readers read the chapter and or the book cited below.
Reference