2009_Book_FoodChemistry

22.1 Spices 973
reaction sequence is assumed:
Table 22.2. Content of essential oils in some spices a
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
a For leaf spices, the values refer to the weight of the
fresh material.
Some aromatic hydrocarbons are probably
generated in spices by terpene oxidation. Examples
are: 1-methyl-4-isopropenylbenzene (XI,
Formula 22.3) derived from p-men-tha-1,3,8-triene
(X) and (+)-ar-curcumene (XIV) from zingiberene
(XII) or β-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 significant
amounts in essential oils of some spices (Table
22.3) is p-cymene (XV, Formula 22.3).
(22.2)
(22.3)
(22.4)