Source of natural aromatic compounds
Aromatic compounds from many plant species are the source of natural aroma. Chemically, these are hydrocarbons. These organic compounds are used in many food processing industries to make the post harvest products more attractive. Many agricultural plants are the source of natural occuring aromatic compounds. For example, lemon grass is known for its natural aroma and essential oil.
Also read: Food Colours: natural and Artificial
Plants and natural aroma
Table 01:
| S.N. | Plant | Scientific name | Aromatic Constituent | Other descriptions |
|---|---|---|---|---|
| 1. | Allspice | Pimenta officinalis | 1. Eugenol 2. Cinchol | 1. Jamaica pepper 2. Most important process is drying |
| 2. | Bay | Pimenta acris | 1. Terpene 2. Smell of sulfur compound 3. diallyl sulfide | 1. Bay rum is a fragrant cologne 2. It is potential weed |
| 3. | Seville orange | Citrus aurantium | 1. Linalyl 2. Acetate 3. Linalool 4. Limonene 5. Basaboline 6. Pinene | Uses of essential oil: 1. Perfume 2. Flavoring 3. Solvent |
| 4. | Asafoetida | Ferula assa-foetida | 1. Eugenol 2. Methyl ester | It is endemic to Southern Iran |
| 5. | Camphor | Cinnamomum camphora | 1. Camphor 2. Terpelene | 1. Production of smokeless gunpowder 2. Production of celluloid |
Table 02: Essential oils and aroma
| S.N. | Plant | Scientific name | Aromatic Constituent | Other |
|---|---|---|---|---|
| 1. | Citron | Citrus medica | 1. Citral 2. Limonene | 1. It is a large fragrant fruit 2. The most important part is inner rind |
| 2. | Rangpur lime | Citrus limonia | 1. D limonene 2. Citral | 1. Taste is acidic 2. It is an ornamental plant |
| 3. | Lemon grass | Cymbopogon citratus | 1. Citral 80% 2. Myrcene 3. Citronellal 4. Citronellol 5. Geraniol | It can be used in tea |
| 4. | Citronella | Citronella spp. | 1. Citronellol 2. Camphene 3. Geraniol | 1. It is source of citronella oil 2. It is an invasive spp. |
| 5. | Cinamon | Cinamon spp. | 1. Bark: cinnamaldehyde 2. Leaves: eugenol | 1. The cause of flavour is an essential oil 2. The cause of pungent taste is cinnamaldehyde |
Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)
Table 03: Different plant species
| S.N. | Plant | Scientific name | Aromatic Constituent | Other |
|---|---|---|---|---|
| 1. | Clove | Eugenia caryophyllata | 1. Eugenol 2. caryophyllene 3. Gallotannic acid 4. Eugenin 5. Vanillin 6. Crategolic acid | Flower bud is the source of aroma |
| 2. | Mentha | Mentha spp. | 1. Menthol 2. Methyl acetate 3. Menthone 4. Canadine | The leaves, fresh and dried, are the culinary source of mint |
| 3. | Black pepper | Piper nigrum | 1. Piperine 2. D L limonene 3. Amides, piperidines, and pyrrolidines are the other phytochemicals | By mass, it contains 4.6 to 9.7% piperine |
| 4. | Rose | Rosa spp. | 1. Citronellol 2. Geraniol 3. Phenyl ethyl alcohol 4. Nerol | Rose hip is the source of vitamin C |
| 5. | Sandal | Santalum album | 1. Santonin 2. Cadinine 3. Diacetyl | Heartwood is the commercial part |
Also read: Horticultural medicinal plants
Table 04:
| S.N. | Plant | Scientific name | Aromatic Constituent | Other |
|---|---|---|---|---|
| 1. | Corriander | Coriandrum sativum | 1. Coriandrol 2. Linacol 3. Pinene | Leaves are the most important part |
| 2. | Fenugreek | Trigonella foenum-graecum | 1. Anithol 2. Fenchone | Uses: 1. Herb 2. Spice 3. Vegetable |
| 3. | Garlic | Allium sativum | 1. Allyl propyl disulfide | Fresh garlic produces sulfur containing compounds |
| 4. | Zinger | Zingiber officinale | 1. Zingiberene 2. Camphene 3. Cineole 4. Borneol 5. Citral | It is low in micronutrient contents |
| 5. | Turmeric | C. longa | Termerones | It the source of natural colour |
| 6. | Khus | Vetiveria spp. or Chrysopogon zizanioides | Sesquiterpene | 1. Naturally occurs as a weed 2. Uses: cosmetics and aromatherapy |
For: Sources of Natural Aromatic Compounds