2009_Book_FoodChemistry

972 22 Spices, Salt and Vinegar
Table 22.1. (continued)
Number Common name Latin name Class/order Cultivation region
family (bot)
Barks
20 Cinnamon Cinnamomum zeylanicum, Lauraceae China, Sri Lanka, Indonesia,
C. aromaticum, C. burmanii Caribbean Islands
Roots
21 Horseradish Armoracia rusticana Brassicaceae Temperate climate region
Leaves
22 Basil Ocimum basilicum Labiate Mediterranean region, India
23 Parsley Petroselinum crispum Apiaceae Temperate climate region
24 Savory Satureia hortensis Labiate Temperate climate region
25 Tarragon Artemisia dracunculus Compositae Temperate climate region,
Mediterranean region
26 Marjoram Origanum majorana Lamiaceae Temperate climate region
27 Origano Origanum heracleoticum, O. onites Lamiaceae Temperate climate region
28 Rosemary Rosmarinus officinalis Lamiaceae Mediterranean region
29 Sage Salvia officinalis Lamiaceae Mediterranean region
30 Chives Allium schoenoprasum Liliaceae Temperate climate region
31 Thyme Thymus vulgaris Lamiaceae Temperate climate region
a Fruits and leaves, b white mustard, c black mustard.
mono- and sesquiterpenes or phenols and phenolethers.
Examples of the latter two classes of compounds
are eugenol (I), carvacrol (II), thymol
(III), estragole (IV), anethole (V), safrole
(VI) and myristicin (VII):
(22.1)
Biosynthesis of cinnamaldehyde (VIII) and also
of eugenol (I) an safrole (VI) originates from
phenylalanine (compare biosynthesis of other
plant phenols in 18.1.2.5.1). The following