Preface

GENERAL OVERVIEW AND METHODS

1. Spices: Sources, Processing, and Chemistry

Sara J. Risch

2. Methods of Bacterial Reduction in Spices

W. Leistritz

FLAVOR CHEMISTRY

3. The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.)

Imre Blank

Jianming Lin

Stephanie Devaud

Rene Fumeaux

Laurent B. Fay

4. Vanilla

Daphna Havkin-Frenkel

Ruth Dorn

5. Onion Flavor Chemistry and Factors Influencing Flavor Intensity

William M. Randle

6. Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables

Tung-Hsi Yu

ANALYTICAL TECHNIQUES

7. Characterization of Saffron Flavor by Aroma Extract Dilution Analysis

Keith R. Cadwallader

Hyung Hee Baek

Min Cai

8. The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography-Mass Spectrometry

Richard D. Hiserodt

Chi-Tang Ho

Robert T. Rosen

9. Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection

E. M. Fujinari

10. Supercritical Fluid Extraction of Allium Species

Elizabeth M. Calvey

Eric Block

11. Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography-Electrospray Mass Spectrometry

Carol L. Zrybko

Robert T. Rosen

12. Reasons for the Variation in Composition of Some Commercial Essential Oils

Chi-Kuen Shu

Brian M. Lawrence

13. Component Analysis of Mixed Spices

C. K. Cheng

C. C. Chen

W. Y. Shu

L. L. Shih

H. H. Feng

ANTIOXIDANT PROPERTIES

14. Antioxidative Activity of Spices and Spice Extracts

Helle Lindberg Madsen

Grete Bertelsen

Leif H. Skibsted

15. Antioxidative Effect and Kinetics Study of Capsanthin on the ChlorophyII-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds

Chung-Wen Chen

Tung Ching Lee

Chi-Tang Ho

16. Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions

Yaguang Liu

17. Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content

T. Lopez-Arnaldos

J. M. Zapata

A. A. Calderon

A. Ros Barcelo

18. Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids

Toshiya Masuda

19. 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

A. A. Gorman

I. Hamblett

T. J. Hill

H. Jones

V. S. Srinivasan

P. D. Wood

INDEXES

Author Index

Affiliation Index

Subject Index