Sources of Natural Aromatic Compounds

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.

Coriander plants in a water glass

Also read: Food Colours: natural and Artificial

Plants and natural aroma

Table 01:

S.N.PlantScientific nameAromatic ConstituentOther descriptions
1.AllspicePimenta officinalis1. Eugenol
2. Cinchol
1. Jamaica pepper
2. Most important process is drying
2.BayPimenta acris1. Terpene
2. Smell of sulfur compound
3. diallyl sulfide
1. Bay rum is a fragrant cologne
2. It is potential weed
3.Seville orangeCitrus aurantium1. Linalyl
2. Acetate
3. Linalool
4. Limonene
5. Basaboline
6. Pinene
Uses of essential oil:
1. Perfume
2. Flavoring
3. Solvent
4.AsafoetidaFerula assa-foetida1. Eugenol
2. Methyl ester
It is endemic to Southern Iran
5.CamphorCinnamomum camphora1. Camphor
2. Terpelene
1. Production of smokeless gunpowder
2. Production of celluloid

Table 02: Essential oils and aroma

S.N.PlantScientific nameAromatic ConstituentOther
1.CitronCitrus medica1. Citral
2. Limonene
1. It is a large fragrant fruit
2. The most important part is inner rind
2.Rangpur limeCitrus limonia1. D limonene
2. Citral
1. Taste is acidic
2. It is an ornamental plant
3.Lemon grassCymbopogon citratus1. Citral 80%
2. Myrcene
3. Citronellal
4. Citronellol
5. Geraniol
It can be used in tea
4.CitronellaCitronella spp.1. Citronellol
2. Camphene
3. Geraniol
1. It is source of citronella oil
2. It is an invasive spp.
5.CinamonCinamon 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.PlantScientific nameAromatic ConstituentOther
1.CloveEugenia caryophyllata1. Eugenol
2. caryophyllene
3. Gallotannic acid
4. Eugenin
5. Vanillin
6. Crategolic acid
Flower bud is the source of aroma
2.MenthaMentha spp.1. Menthol
2. Methyl acetate
3. Menthone
4. Canadine
The leaves, fresh and dried, are the culinary source of mint
3.Black pepperPiper nigrum1. 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.RoseRosa spp.1. Citronellol
2. Geraniol
3. Phenyl ethyl alcohol
4. Nerol
Rose hip is the source of vitamin C
5.SandalSantalum album1. Santonin
2. Cadinine
3. Diacetyl
Heartwood is the commercial part

Also read: Horticultural medicinal plants

Table 04:

S.N.PlantScientific nameAromatic ConstituentOther
1.CorrianderCoriandrum sativum1. Coriandrol
2. Linacol
3. Pinene
Leaves are the most important part
2.FenugreekTrigonella foenum-graecum1. Anithol
2. Fenchone
1. Herb
2. Spice
3. Vegetable
3.GarlicAllium sativum 1. Allyl propyl disulfideFresh garlic produces sulfur containing compounds
4.ZingerZingiber officinale1. Zingiberene
2. Camphene
3. Cineole
4. Borneol
5. Citral
It is low in micronutrient contents
5.Turmeric C. longaTermeronesIt the source of natural colour
6.KhusVetiveria spp. or Chrysopogon zizanioidesSesquiterpene1. Naturally occurs as a weed
2. Uses: cosmetics and aromatherapy

For: Sources of Natural Aromatic Compounds

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