Chemistry ofAmomumessential oils / Nikitha Sabulal, Sabulal Baby
ABSTRACT Genus Amomum with 108 currently accepted species is distributed in tropical and subtropical Asia. This article is a comprehensive review of the chemical profiles of Amomum essential oils (EOs) and their spice and flavor properties. In genus Amomum , chemical profiles of EOs of only 29 species and 1 variety are studied so far. EOs of Amomum subulatum, A. tsao-ko, A. kravanh, A. aromaticum, A. compactum, A. korarima and A. verum are rich in 1,8-cineole. These Amomum species are used as spices and flavors. Bornyl acetate, camphor, methyl chavicol, trans -p-(1-butenyl) anisole, santolina triene, α-pinene and β-pinene are other major constituents in EOs of various Amomum species. The quality of EOs is decided by factors such as plant genotype, plant part, collection season, ecological and edaphic factors, isolation and analytical techniques. Studies on the chemical profiles and spice and flavor assessments of EOs of hitherto uninvestigated Amomum species are the future priorities.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:33 |
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| Enthalten in: |
The Journal of essential oil research - 33(2021), 5, Seite 427-441 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Sabulal, Nikitha [VerfasserIn] |
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| Links: |
FID Access [lizenzpflichtig] |
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| Themen: |
1,8-cineole |
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| Umfang: |
1 Online-Ressource (15 p) |
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| doi: |
10.1080/10412905.2021.1899065 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a ABSTRACT Genus Amomum with 108 currently accepted species is distributed in tropical and subtropical Asia. This article is a comprehensive review of the chemical profiles of Amomum essential oils (EOs) and their spice and flavor properties. In genus Amomum , chemical profiles of EOs of only 29 species and 1 variety are studied so far. EOs of Amomum subulatum, A. tsao-ko, A. kravanh, A. aromaticum, A. compactum, A. korarima and A. verum are rich in 1,8-cineole. These Amomum species are used as spices and flavors. Bornyl acetate, camphor, methyl chavicol, trans -p-(1-butenyl) anisole, santolina triene, α-pinene and β-pinene are other major constituents in EOs of various Amomum species. The quality of EOs is decided by factors such as plant genotype, plant part, collection season, ecological and edaphic factors, isolation and analytical techniques. Studies on the chemical profiles and spice and flavor assessments of EOs of hitherto uninvestigated Amomum species are the future priorities | ||
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