cuminaldehyde, p-mentha-1,3-diene-7-al, p-menth-3-ene-7-al
and gamma-terpinene
Cuminum cyminum (Umbelliferae)
Cumin seeds are one of the world's most popular spices, especially beloved in India, Asia, South America and North Africa. Europeans have recently become acquainted with the cumin flavour from the influence of the 'cuisine' of the Near East. A falafel would be impossible without the cumin flavour. Moreover, the seeds form an important part of curry powder.
The main component of cumin essential oil is 4-isopropylbenzaldehyde or cuminaldehyde (> 30 %), together with smaller amounts of p-mentha-1,3-diene-7-al, p-menth-3-ene-7-al and gamma-terpinene - all compounds with the same carbon skeleton [55].
See also caraway.
isopatchoulenone, cyperene, isopatchoul-3-ene and isopatchoula-3,5-diene
Cyperus scariosus (Cyperaceae) Nagarmotha, Cypriol
Cyperus is a large genus of sedges, the most famous of which is Cyperus papyrus, used in ancient Egypt for making paper. Another sedge, Cyperus scariosus, is known in India as Nagar Mustaka or Nagarmotha. The aromatic roots of this "marsh grass" have been used in the same way as vetiver roots for the scenting of saris and other women's clothing. By steam distillation of the roots, the so-called cypriol or cyperus oil is obtained, having interesting perfumery properties. It has an Oriental character - a diffusive, woody-earthy odour with notes of cinnamon, cedar and frankincense. The main constituents are sesquiterpenes, sesquiterpene alcohols and sesquiterpene ketones, some of which are shown [156][157].
Cypriol was used, for example, in Xeryus (Givenchy 1986), a floral, woody, semi-Oriental fragrance developed by Firmenich.
P.S. The photo shows the closely related Cyperus diffusus.
-alpha-phellandrene.gif)
(-)-alpha-phellandrene
-dill_ether.gif)
(+)-dill ether
Anethum graveolens (Umbelliferae)
Dill is a thin, annual umbellifer originating in the Middle East. Since antiquity it has been cultivated as a medicinal and aromatic herb. It was brought to the rest of Europe through the monasteries. The picture on the left shows a broad-leaved variety, the original type has completely thready leaflets.
The fresh dill leaves and flowers contain an essential oil whose main components are alpha-phellandrene (up to 60 %) and (+)-dill ether (up to 30 %). The latter is an extremely powerful and diffusive odorant and responsible for the typical organoleptic properties of the dill plant [6]. (compare with menthofurane)
Etymology: Lat. graveolens, strongly odorous, from Lat. gravis, heavy, and Lat. oleo, smelling.
a few odorants from durian
Durio zibethinus (Bombacaceae) 'King of fruits'
The genus Durio contains some ten species, originating in tropical South East Asia. They are beautiful trees in bloom, but the flowers, smelling like curdled milk, are lost already the first night. They are pollinated by bats.
Durian uses the 'announcement by smell' at its ultimate. The ripe fruits are perceivable at more than a kilometre's distance. Several animals risk their lives to get hold of them. Squirrels, hornbills and orang-utans seek them out when the fruits are still hanging on the trees, while deers, sun bears and even tigers take them at the ground. Local inhabitants are not less enthusiastic, but the smell of (less than absolutely fresh) durian is repulsive to most Europeans. In some Asian airports durian is forbidden!
The large, thorny fruit, the size of a human head, gives off a penetrating, leek-like smell from its outer peel,
repulsive and strangely attractive at the same time. The soft, yellowish, creamy flesh around the large seeds, however, has quite another flavour, still sulfury, but with buttery, fruity and even brandy-like nuances - depending on variety and ripeness [34].
The emitted substances may be divided into sulphur-compounds like linear and cyclic sulphides, mercaptans and thio-esters, and the more typical fruity odorants including a great number of aliphatic esters and alpha-hydroxyketones (acetoins). In a study by Näf and Velluz it was found that the fruity aspect of the durian flavour is influenced by ethyl deca-2,4-dienoates, -3,6-dienoates and -2,4,7-trienoates [57]. Weenen et al. identified one of the strongest smelling sulfur compounds in durian to be 3,5-dimethyl-1,2,4-trithiolane. They also found that ethyl 2-methylbutanoate had the strongest odour impact among the non-sulfurous odorants [58].
Etymology: Lat. zibethinus, from Lat. zibetha, the name of the strongly smelling civet cat.
hotrienol
3,7-dimethyl-1,5(E),7-octatriene-3-ol
isoleucin methyl ester
methyl 2-amino-3-methyl-pentanoate
Sambucus nigra (Caprifoliaceae)
Analytically speaking, the fragrance of elder flowers is very complex. One easily recognizes several notes working together. Headspace analysis has revealed some unusual odorants. The two most important are characterized in the following way by a professional fragrance chemist (Paul Johnson):
Hotrienol: "It has a fine lindenblossom note with aspects of violet leaf and hints of melon."
Isoleucin methyl ester: "Very powerful and highly pitched odour, curiously displaying a multitude of fragrance notes. The amine-like character is supplemented by orris-like, nut-like, licorice-like and tobacco-like notes with a hint of natural musk undertone" [2].
Etymology: hotrienol was first identified in the essential oil from the Japanese Ho tree, Cinnamomum camphora var. orientalis subvar. linaloola.