essential aromatics from plants l.
Skip this Video
Loading SlideShow in 5 Seconds..
Essential aromatics from plants PowerPoint Presentation
Download Presentation
Essential aromatics from plants

Loading in 2 Seconds...

play fullscreen
1 / 32

Essential aromatics from plants - PowerPoint PPT Presentation

  • Uploaded on

Essential aromatics from plants. . Cloves. Chinese breath sweetener Used in many food, drugs, cigarettes Myrtaceae Spice Islands Dutch destroyed many plantations to drive up the price (1700’s)

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'Essential aromatics from plants' - LionelDale

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
essential aromatics from plants

Essential aromatics from plants

  • Chinese breath sweetener
  • Used in many food, drugs, cigarettes
  • Myrtaceae
  • Spice Islands
  • Dutch destroyed many plantations to drive up the price (1700’s)
  • Unopened flower buds
active ingredients from cloves
Active ingredients from cloves
  • Clove oil contains..
    • Eugenol
      • mixed with zinc oxide and used for dental cement
      • derivatives used as analgesics, a variety of other things
      • can be used to make vanilla
    • Methyleugenol is carcinogenic
      • Found in many spices
      • Eliminated quickly from the body?
  • Cinnomomum verum (zeylandicum)
  • True cinnamon
  • Native to Sri Lanka
  • Lauraceae family
  • Confusion with other Cinnamomum species
    • C. cassia has a stronger flavor
    • both can be called cinnamon in the US
    • C. camphora used for camphor
chemicals in cinnamon
Chemicals in cinnamon
  • About 90% of the essential oil is cinnamaldehyde
  • Eugenol, other compound also in cinnamon and cassia


  • Toxic in large quantities, not a carcinogen
  • Can be used as an insecticide, fungicide
  • Can be synthesized, but it’s cheaper to extract it from the bark
nutmeg tree
Nutmeg tree
  • Myristicafragrans; in a family related to cinnamon, star anise (Magnoliales)
  • Native to Indonesia
  • Later than cloves—reported from Constantinople by 800 AD
  • Portuguese controlled from 1514 until about 1600
  • Dutch took over for two centuries
  • French started a plantation in Mauritius in 1770
myristica fragrans
Myristica fragrans
  • A dioecious species
  • Fruits dried and eaten locally
  • Like dried ginger, also made into jam
nutmeg and mace
Nutmeg and mace
  • From one plant
  • Outer part of seed makes mace, inner part makes nutmeg (musky nut, Arabic mesk)
  • Nutmeg aroma and flavor volatilizes quickly, hence the grater
  • Essential oils (pressed from seed) used in a variety of cosmetics and foods, including Coca-cola (perhaps)
  • Myristicin is the main odor-flavor compound
    • Also found in parsley family
    • A hallucinogen
    • Used in insecticides, acaricides
mustard seed
Mustard seed
  • Several species, today mostly Sinapis alba (white or yellow mustard) and Brassica juncea (brown or Chinese mustard)
  • Crucifer (mustard) family
  • Cheapest of spices
  • Ancient important European and Mediterranean spice
  • Mustard powder not developed until 1720, “made mustard” only until then
Mustard taste comes from sulfur glycosides (sinigrin and sinalbin)
  • When seed is broken, enzyme thioglycosidase breaks down the sulfur glycoside, releasing the sharp smelling sulfur compound
  • Maximum taste in 10 minutes
  • Heat or acid (vinegar) will preserve the flavor
Dijon mustard
    • First commercial factory
    • Brown mustard, juice of unripened grapes, wine vinegar
  • English mustard
    • Really hot, has spices and tumeric
  • Chinese mustard
    • Made from powder, lasts about an hour
  • American mustard
    • White mustard, it’s yellow because of tumeric, very mild
  • Curcuma longa, in the ginger family
  • Long history in India
  • Color and flavor
  • Contains volatile oil curcumin
  • Recent interest in medicinal use
  • Armoracia lapathifolia and A. rusticana
  • Also old, European also in the mustard family
  • Contains sinigrin, releases mustard oil-type compound when crushed
  • Eutrema wasabi (used to be called Wasabia japonica)
  • Ground root
  • Not related to horseradish, but it is a mustard
Also contains sulfur compounds

Wasabi farm in Japan

how do these mustard oils work
How do these mustard oils work?

Jordt SE, Bautista DM, Chuang HH, McKemy DD, Zygmunt PM, Hogestatt ED, Meng ID, Julius D.Department of Cellular and Molecular Pharmacology University of California, San Francisco, California 94143-2140, USA.Wasabi, horseradish and mustard owe their pungency to isothiocyanate compounds. Topical application of mustard oil (allyl isothiocyanate) to the skin activates underlying sensory nerve endings, thereby producing pain, inflammation and robust hypersensitivity to thermal and mechanical stimuli. Despite their widespread use in both the kitchen and the laboratory, the molecular mechanism through which isothiocyanates mediate their effects remains unknown. Here we show that mustard oil depolarizes a subpopulation of primary sensory neurons that are also activated by capsaicin, the pungent ingredient in chilli peppers, and by Delta(9)-tetrahydrocannabinol (THC), the psychoactive component of marijuana. Both allyl isothiocyanate and THC mediate their excitatory effects by activating ANKTM1, a member of the TRP ion channel family recently implicated in the detection of noxious cold. These findings identify a cellular and molecular target for the pungent action of mustard oils and support an emerging role for TRP channels as ionotropic cannabinoid receptors.

  • Foeniculum vulgare
  • Parsley family
  • Called marathon in ancient Greek
  • European, seed and stalk, three kinds!
  • Sweet fennel most common for seed
Anethole is active ingredient
  • Also found in anise, star anise
  • Closely related to compounds found in tarragon and basil
star anise
Star anise
  • Tree called Illicium verum
  • Primitive family, related to Magnoliaceae
  • Not known in wild, assumed to be from China
  • Mainly used in Chinese cooking
  • Main commercial source of anethole

star anise24
Star anise
  • Also a source of shikimic acid
  • Used to make Tamiflu
  • Shikimic acid can also be made by genetically engineered bacteria
  • Pimenta dioica
  • Called “pimento” in much of the world
  • Dried unripe berry
  • Still grown mainly in Jamaica
  • Myrtle family (like cloves)
  • Contains eugenol, some other components also found in cloves
  • Never had the same importance as cinnamon and cloves
  • Used in cooking
  • Found in men’s cosmetics
vanilla orchid
Vanilla orchid
  • Vanilla planifolia
  • New world (Mexico)
  • Wasn’t commercial until artificial pollination discovered
the other pepper
The other pepper
  • Capsicum annuum and others
  • Discovered by Columbus
  • Important part of Mexican diet
  • At least 9000 yrs old
  • Many varieties
  • Fruits very high in vitamin C
  • Birds not sensitive
  • Heat measure in Scoville units
  • Interacts with a receptor called the vanilloid receptor subtype 1
  • An ion channel receptor, provides sensitivity to heat, cold
  • Not very volatile at all; extremely stable Can be used as a pain reliever, for neuralgia, other types of pain
trigeminal nerve receptors
Trigeminal nerve receptors
  • Cranial nerves in tongue, oral cavity
  • Respond to hot, cold, tingling
  • It’s a warning system
  • “Irritant” sensation
  • Detects “pain” messages meant to deter animals
  • Ion channel receptor
  • Why do we like to eat this stuff?
  • Glycyrrhiza glabra
  • Root of a legume
  • Taste similar to anise seed and fennel
  • Mediterranean plant, though there is an American relative
Active ingredient is glycyrrhizin
  • Used as a flavoring agent in candies, drugs
  • Much sweeter than sugar, but not used as a sweetener in US (can be used in Japan)
  • Using too much can cause hypertension