On food and cooking the science and lore of the kitchen ( PDFDrive ) 752
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FlavorFamilies:ThePhenolics
Phenoliccompoundsareconstructedfroma
simpleclosedringofsixcarbonatomsandat
leastonefragmentofawatermolecule(an
oxygen-hydrogencombination).Singlerings
canthenbemodifiedbyaddingotheratomsto
oneormoreofthecarbons,andtwoormore
ringscanbelinkedtogethertoform
polyphenoliccompounds,including
anthocyaninpigmentsandlignin.Unlikethe
terpenearomatics,whichoftenhaveageneric
qualitytothem,thephenolicaromaticsare
distinctiveanddefinetheflavorofsuchspices
ascloves,cinnamon,anise,andvanilla,as
wellastheherbsthymeandoregano.The
pungentcomponentsofchillis,blackpepper,
andgingerarealsosynthesizedfroma
phenolicbase.
Examples of terpene aroma compounds. The
black dots show the backbone of carbon
atoms. Limonene and menthol are distinctive,
whilemyrceneprovidesabackgroundnotein
anumberofspicesandherbs.
Thankstothewaterfragmentonthe
carbonring,phenoliccompoundsare
somewhatmoresolubleinwaterthanmost
terpenes.Theytendtobemorepersistentin
foodsandinthemouthasweeatandtaste.
Examplesofphenolicaromacompounds.
FlavorFamilies:ImportantTerpenesand
PhenolicsandTheirAromas
