Spices: Flavor Chemistry and Antioxidant Properties by Sara J. RischSpices: Flavor Chemistry and Antioxidant Properties by Sara J. Risch

Spices: Flavor Chemistry and Antioxidant Properties

EditorSara J. Risch, Chi-Tang Ho

Hardcover | February 1, 1997

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Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and proving authenticity of spices.Discusses the antioxidant properties of spices with emphasis on potential health benefits of these spices.
Sara J. Risch is at Golden Valley Microwave Foods, Inc.. Chi-Tang Ho is at Rutgers University.
Title:Spices: Flavor Chemistry and Antioxidant PropertiesFormat:HardcoverDimensions:264 pages, 9.02 × 6.18 × 0.98 inPublished:February 1, 1997Publisher:Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10:0841234957

ISBN - 13:9780841234956

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Table of Contents

S.J. Risch: Spices: Sources, Processing and ChemistryW. Leistritz: Methods of Bacterial Reduction in SpicesI. Blank, J. Lin, S. Devaud, R. Fumeaux, and L.B. Fay: The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.)D. Havkin-Frenkel and R. Dorn: VanillaW.M. Randle: Onion Flavor Chemistry and Factors Influencing Flavor IntensityT.-H. Yu: Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium VegetablesK.R. Cadwallader, H.H. Baek, and M. Cai: Characterization of Saffron Flavor by Aroma Extract Dilution AnalysisR.D. Hiserodt, C.-T. Ho, and R.T. Rosen: The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass SpectrometryE.M. Fujinari: Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen DetectionE.M. Calvey and E. Block: Supercritical Fluid Extraction of Allium SpeciesC.L. Zrybko and R.T. Rosen: Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass SpectrometryC.-K. Shu and B.M. Lawrence: Reasons for the Variation in Composition of Some Commercial Essential OilsC.K. Cheng, C.C. Chen, W.Y. Shu, L.L. Shih, and H.H. Feng: Component Analyses of Mixed SpicesH.L. Madsen, G. Bertelsen, and L.H. Skibsted: Antioxidative Activity of Spices and Spice ExtractsC.-W. Chen, T.C. Lee and C.-T. Ho: Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor CompoundsY. Liu: Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune FunctionsT. Lopez-Arnaldos, J.M. Zapata, A.A. Calderon, and A.R. Barcelo: Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid ContentT. Masuda: Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New CurcuminoidsA.A. Gorman, I. Hamblett, T.J. Hill, H. Jones, V.S. Srinivasan, and P.D. Wood: Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments

Editorial Reviews

"Explores the chemistry of spices to illuminate the significant volatile and nonvolatile compounds that create the distinctive flavor of various spices, and those that are responsible for the preservative effect of many spices. Examines the flavor chemistry of fenugreek, vanilla, onions andvarious other; describes analytical techniques including aroma extract dilution analysis, chromatography, chemiluminescent nitrogen detection, and mass spectrometry; and considers the antioxidant properties of such components as capsanthin in soybean oil, curcumin in ginger, and lavandin inrosemary. The 19 papers are from an international symposium in New Orleans, March 1996."--SciTech Book News