Sources on chemistry and composition
What a spice is made of: the compounds behind aroma, pungency and colour, how much of them was measured, in which material and by which method.
227 sources are set out in full on this page, each under the first subject it is cited for. A further 162 also bear on these subjects and are set out in full on another list; they are named at the foot of this page, each linked to its entry.
Composition and chemistry
227 sources
A Comprehensive Review of the Pharmacology, Chemistry, Traditional Uses and Quality Control of Star Anise (Illicium verum Hook. F.): An Aromatic Medicinal Plant
Q. Zou, Y. Huang, W. Zhang, C. Lu, J. Yuan · Molecules 28(21): 7378 · 2023
Academic paper · Read in full · Medium reliability
A pharmacological review of star anise. The paragraphs of the introduction and of the section on traditional uses that concern the Chinese written record were read in full; the pharmacology was not, and is not cited. Used here only for what it reports of the Chinese written record: star anise as a condiment under the Song and as a medicine from the Ming. It is not a work of history, gives no passage references for the Chinese texts it names, and those texts were not read.
doi.org/10.3390/molecules28217378
Also listed under: Food science and processing; History and archaeology
A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe)
D. W. Connell, M. D. Sutherland · Australian Journal of Chemistry 22(5): 1033–1043 · 1969
Academic paper · Abstract read · High reliability
Acetone extracts of dried ginger rhizome analysed for their pungent principles. Read in the abstract only, which reports that shogaol and zingerone are absent from the dried rhizome and are formed by the action of alkalis or heat on gingerol or the oleoresin. Competent for that formation; it gives no amounts and says nothing about cooking conditions.
A review of the bioactivity and flavor properties of the exotic spice "andaliman" (Zanthoxylum acanthopodium DC.)
Christofora Hanny Wijaya, Florensia Irena Napitupulu, Vanessa Karnady, Susi Indariani · Food Reviews International 35(1) · 2019
Academic paper · High reliability
Andaliman’s volatile composition, the citrus aroma and the tingling sensation, the effect of drying, and its use in Batak cooking and as a food ingredient. Its bioactivity sections report laboratory findings and are not cited here.
doi.org/10.1080/87559129.2018.1438470
Also listed under: Food science and processing; Culture and cuisine
A scoping review of turmeric adulteration based on data from six continents
Stefan Gafner, Nilüfer Orhan, Çiğdem Kahraman, Mark Blumenthal · Pharmaceutical Biology 64(1): 87–107 · 2026
Academic paper · Read in full · High reliability
A scoping review of 48 publications from 2000 to 2025 covering 2,235 commercial turmeric spices and supplements tested for adulteration. The abstract, results and summary tables were read in full. Competent for pooled adulteration rates and the adulterants reported; the rate depends on which products the underlying studies chose to test, and the authors note it is not a market prevalence.
doi.org/10.1080/13880209.2025.2606229
Also listed under: Food science and processing; Standards and trade
Activity of common thyme (Thymus vulgaris L.), Greek oregano (Origanum vulgare L. ssp. hirtum), and common oregano (Origanum vulgare L. ssp. vulgare) essential oils against selected phytopathogens
Olga Kosakowska, Zenon Węglarz, Sylwia Styczyńska, Alicja Synowiec, et al. · Molecules 29(19): 4617 · 2024
Academic paper · High reliability
Essential-oil chemotypes of common thyme, Greek oregano and common oregano grown under the same conditions. Cited only for the composition findings; its sections on activity against plant pathogens are not cited here.
doi.org/10.3390/molecules29194617
Also listed under: Plants and growing
Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic
Roman Kubec, Petr Curko, Petra Urajová, Josep Rubert, Jana Hajšlová · Journal of Agricultural and Food Chemistry 65(48): 10615–10620 · 2017
Academic paper · Abstract read · High reliability
Structures and formation pathways of the pigments behind blue-green discoloration of processed garlic, studied in model systems with isotope-labelled precursors. Read in the abstract only. Competent for what the pigments are; not for the conditions under which a given pickle turns green.
doi.org/10.1021/acs.jafc.7b04609
Also listed under: Food science and processing
Allium sativum L. — Plant Resources of South-East Asia species account
Q. P. van der Meer, Anggoro H. Permadi · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of garlic, read in full on the Pl@ntUse reproduction. Competent for the sulphur precursors of the clove and what crushing makes of them, as the handbook summarises earlier analyses, and for the ecology, planting, harvest and storage of the crop in South-East Asia; its composition figures come from individual published oils and are not ranges for the spice as traded, and its yields are from about 1990.
uses.plantnet-project.org/en/Allium_sativum_(PROSEA)
Also listed under: Plants and growing; Food science and processing
Alpinia galanga (L.) Willd. — Plant Resources of South-East Asia species account
J. J. C. Scheffer, P. C. M. Jansen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of greater galangal. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the main component of the rhizome oil and the older reports that later analyses did not confirm, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Alpinia_galanga_(PROSEA)
Also listed under: Plants and growing
Analytically unsupervised metabolomic profile of the premium Malgasy pepper voatsipérifery (Piper borbonense): identification of marker components
Serino, et al. · Journal of Agricultural and Food Chemistry 73(16): 9854–9866 · 2025
Academic paper · High reliability
Chemical characterisation of voatsiperifery against other peppers, with background on its wild collection, price and documented adulteration with other Malagasy Piper species and cultivated pepper. Competent for composition and authenticity; its trade figures are background rather than survey data.
doi.org/10.1021/acs.jafc.5c01501
Also listed under: Plants and growing; Food science and processing; Standards and trade
Anethum graveolens L. — Plant Resources of South-East Asia species account
Nguyen Thi Tâm, C. C. de Guzman, P. C. M. Jansen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of dill. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the different chief components of dill herb oil and dill fruit oil, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Anethum_graveolens_(PROSEA)
Also listed under: Plants and growing
Anise Myrtle (Syzygium anisatum) Oils — in Essential Oils in Food Preservation, Flavor and Safety
Academic Press · 2016
Book · High reliability
The leaf oil of anise myrtle: its two chemical types, the anethole type at roughly 71–94 per cent (E)-anethole and the methyl chavicol type, and its use as a food flavouring. Competent for composition.
Antibacterial activity of essential oils from Ethiopian thyme (Thymus serrulatus and Thymus schimperi) against tooth decay bacteria
Destaw Damtie, Yalemtsehay Mekonnen · PLoS ONE 15(10): e0239775 · 2020
Academic paper · Read in full · Medium reliability
Oils of the two Ethiopian thymes, from plants collected in Tigray and elsewhere in 2013, tested against bacteria. Read as the full text held by Europe PMC for the introduction, the paragraph on plant collection and the passage of the discussion on the composition of the oils. Cited for there being two species, both indigenous to Ethiopia, for carvacrol and thymol as their main constituents, and for one oil in which thymol led. The composition figures come from the same authors’ earlier paper, which was not read. The antibacterial results are not cited.
doi.org/10.1371/journal.pone.0239775
Also listed under: Plants and growing
Antioxidant and Antimicrobial Properties and GC-MS Chemical Compositions of Makwaen Pepper (Zanthoxylum myriacanthum) Extracted Using Supercritical Carbon Dioxide
Sudarut Nadon, Noppol Leksawasdi, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Warintorn Ruksiriwanich, Sarana Rose Sommano, Amin Mousavi Khaneghah, Juan M. Castagnini, Francisco J. Barba, Yuthana Phimolsiripol · Plants 12(11): 2211 · 2023
Academic paper · High reliability
Makwaen as Zanthoxylum myriacanthum of northern Thailand, its hot and pungent character, its fresh and dried fruits as a traditional local spice, and the composition of its fruit oil. Read in full through Europe PMC. Competent for identity, use as a spice in general terms and oil chemistry; it does not describe dishes, and its antimicrobial and medicinal content is not cited. Open access under CC BY.
doi.org/10.3390/plants12112211
Also listed under: Plants and growing; Food science and processing; Culture and cuisine
Apium graveolens L. — Plant Resources of South-East Asia species account
S. Susiarti, J. S. Siemonsma · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of celery as a vegetable. The Uses and Properties sections, and the sections from Growth and development to Prospects, were read in full on the Pl@ntUse reproduction. Competent for the general statement that the plant’s characteristic smell is attributed to a phthalide lactone, and for the plant’s life cycle, the conditions it is grown in and its diseases as a leaf and stalk vegetable; it gives no analysis of the seed oil and does not describe celery grown for seed.
uses.plantnet-project.org/en/Apium_graveolens_(PROSEA)
Also listed under: Plants and growing
Aqueous Solubility and Degradation Kinetics of the Phytochemical Anticancer Thymoquinone; Probing the Effects of Solvents, pH and Light
Jumah Masoud M. Salmani, Sajid Asghar, Huixia Lv, Jianping Zhou · Molecules 19(5): 5925–5939 · 2014
Academic paper · Read in full · High reliability
Solubility and degradation of pure thymoquinone in water, buffers and ethanol, in light and dark, by HPLC. Read in full. Competent for how the pure compound behaves in solution; it is a pharmaceutical study and measured no seed, oil or food, and nothing it says about medical use is cited.
Artemisia dracunculus L. — Plant Resources of South-East Asia species account
C. C. de Guzman, R. A. Reglos · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of tarragon. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the different oils of French and Russian tarragon, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Artemisia_dracunculus_(PROSEA)
Also listed under: Plants and growing
Assessing the Authenticity and Quality of Paprika (Capsicum annuum) and Cinnamon (Cinnamomum spp.) in the Slovenian Market: A Multi-Analytical and Chemometric Approach
Sabina Primožič, Cathrine Terro, Lidija Strojnik, Nataša Šegatin, Nataša Poklar Ulrih, Nives Ogrinc · Foods 14(13): 2323 · 2025
Academic paper · Abstract read · Medium reliability
Stable isotopes, elemental profiling, FTIR and antioxidants for origin, production method and adulteration in 45 paprika and 46 cinnamon samples from the Slovenian market. Read in the abstract only. Competent for the classification accuracies, which the authors call preliminary.
Also listed under: Food science and processing
Assessment of metabolome diversity in black and white pepper in response to autoclaving using MS- and NMR-based metabolomics and in relation to its remote and direct antimicrobial effects against food-borne pathogens
Mostafa H. Baky, Islam M. Kamal, Ludger A. Wessjohann, Mohamed A. Farag · RSC Advances 14(15): 10799–10813 · 2024
Academic paper · Read in full · High reliability
NMR profiling of black and white pepper and headspace SPME GC-MS of their volatiles before and after autoclaving at 105 °C for 5 min. Read in full for its methods and volatile results; open access (CC BY). Competent for the shift in volatile profile under that moist-heat treatment; relative percentages from one lot. Its antimicrobial sections are not relied on.
Also listed under: Food science and processing
Assessment of the Volatile Profiles and Identification of Differentiating Aromas of Wild Undervalued Plants
Tamara Fukalova, Estela Moreno-Peris, María Dolores García-Martínez, María Dolores Raigón Jiménez · Frontiers in Nutrition 9: 912680 · 2022
Academic paper · Read in full · Medium reliability
Volatile compounds in the headspace of fresh leaves of seven plants collected wild in 2020 on the coast of the province of Valencia, Spain, Porophyllum ruderale among them. Read through Europe PMC for that species: the abstract, the description of the plant material, the paragraph of results on Porophyllum ruderale and its column in the table of relative abundances. The other six species, the statistics and the discussion were not read. Competent for the shares of the headspace volatiles found in that population. The plants grew far outside the range in which the herb is a kitchen plant, the figures are shares of what the fibre collected and not amounts in the leaf, and no panel smelled anything. The first author’s surname is printed twice in the paper and is given once here.
doi.org/10.3389/fnut.2022.912680
Also listed under: Food science and processing
Authentic Aroma and Compound-Specific Isotope Ratios (δ13C, δ2H) Profiles of Vanilla Pods (V. planifolia and V. tahitensis)
Long Chen, Purna Kumar Khatri, Mauro Paolini, Tiziana Nardin, Alberto Roncone, Roberto Larcher, Luca Ziller, Luana Bontempo · Molecules 30(4): 825 · 2025
Academic paper · Read in full · High reliability
Carbon and hydrogen isotope ratios of vanillin and minor volatiles in authentic vanilla pods of two species, as reference profiles for authentication. Read in full, including its isotope tables. Competent for what isotope ratio analysis of vanillin is used to distinguish and the authors’ statement of its limits.
doi.org/10.3390/molecules30040825
Also listed under: Food science and processing
Authentication of Garcinia fruits and food supplements using DNA barcoding and NMR spectroscopy
Gopalakrishnan Saroja Seethapathy, Margey Tadesse, Santhosh Kumar J. Urumarudappa, Srikanth V. Gunaga, Ramesh Vasudeva, Karl Egil Malterud, Ramanan Uma Shaanker, Hugo J. de Boer, Gudasalamani Ravikanth, Helle Wangensteen · Scientific Reports 8: 10561 · 2018
Academic paper · Read in full · High reliability
Dried fruit rinds sold as kodampuli and kokum in the raw drug markets of southern India, identified by DNA and analysed by NMR for hydroxycitric acid and its lactone. The introduction, the sampling, the extraction and the results for the rinds and the supplements were read in full, with the table of rind measurements. Competent for the acid and the lactone measured in eighteen market samples of kodampuli and six of kokum; it measured no other acid, no pigment and no taste.
doi.org/10.1038/s41598-018-28635-z
Also listed under: Food science and processing; Standards and trade
Backhousia citriodora F. Muell. (Lemon Myrtle), an Unrivalled Source of Citral
Ian Southwell · Foods 10: 1596 · 2021
Academic paper · High reliability
Lemon myrtle leaf oil composition — citral typically 90 per cent or more of the steam-distilled oil — together with the plantation industry and processing. Competent for composition and production; its health and antimicrobial material is not cited here.
www.ncbi.nlm.nih.gov/pmc/articles/PMC8305781
Also listed under: Plants and growing; Food science and processing
Biochemical, Mineral, and Morphological Properties of Indian Tamarind (Tamarindus indica L.)
Daya Shankar Mishra, Vikas Yadav, Lalu Prasad Yadav, Jagadish Rane, Varre Venkata Apparao, Kanupriya Chaturvedi, Prakashbhai Ravat, Prashant Kaushik, Prakash Kumar, Yazgan Tunç, Ali Khadivi · Food Science & Nutrition 14(4): e71754 · 2026
Academic paper · Read in full · Medium reliability
Pod, pulp and seed traits, titratable acidity as tartaric acid, sugars and minerals in ten Indian tamarind cultivars grown at one research station. Read in full. Competent for the acidity and sugar of the pulp of those cultivars; acidity is a titration expressed as tartaric acid, not an analysis of each acid, and there is no sensory test.
Also listed under: Plants and growing; Food science and processing
Brassica nigra (L.) W.D.J. Koch — Plant Resources of South-East Asia species account
H. Toxopeus, I. Utomo · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of black mustard. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the glucosinolate of the seed and the isothiocyanate it releases, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Brassica_nigra_(PROSEA)
Also listed under: Plants and growing
Carum carvi L. — Plant Resources of South-East Asia species account
H. Toxopeus, J. H. Lubberts · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of caraway. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the oil content of the fruit and its two main components, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Carum_carvi_(PROSEA)
Also listed under: Plants and growing
Changes in Carotenoids and Quality Parameters of Sweet Paprika (Capsicum annuum) After an Accelerated Heat Treatment
Belén Olga Ferrando, Nieves Baenas, María Jesús Periago · Antioxidants 13(12): 1492 · 2024
Academic paper · Read in full · High reliability
Ground sweet paprika from Peru and China held at 80 °C for 8 h as an accelerated oxidation test, with ASTA colour, CIELAB colour and carotenoids by HPLC. The abstract, the section on ASTA units and the conclusions were read in full. Competent for the loss of extractable colour and carotenoids under that test; the abstract and the body give different percentages for the carotenoid loss, and a heat test is not shelf storage.
doi.org/10.3390/antiox13121492
Also listed under: Food science and processing
Changes in saffron volatile profile according to its storage time
Luana Maggi, Manuel Carmona, Amaya Zalacain, Charalabos D. Kanakis, Eirini Anastasaki, Petros A. Tarantilis, Moschos G. Polissiou, Gonzalo L. Alonso · Food Research International 43(5): 1329–1334 · 2010
Academic paper · Abstract read · High reliability
Volatiles and aroma descriptors of 73 saffron samples stored for under one year, three to four years and eight to nine years. Read in the abstract only. Competent for the shift in volatile profile and descriptors with age that the abstract reports.
doi.org/10.1016/j.foodres.2010.03.025
Also listed under: Food science and processing
Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review
Ozlem Kilic-Buyukkurt, Hasim Kelebek, Matteo Bordiga, Muharrem Keskin, Serkan Selli · Heliyon 9(8): e19056 · 2023
Academic paper · Abstract read · High reliability
Review of how the odorants of garlic change during the heat treatment that makes black garlic. Read in the abstract and conclusions only. Competent for the attribution of the change to enzymatic and non-enzymatic browning during long heating.
doi.org/10.1016/j.heliyon.2023.e19056
Also listed under: Food science and processing
Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques
Sigit Suharta, Dase Hunaefi, Christofora Hanny Wijaya · Food Chemistry 365: 130483 · 2021
Academic paper · Abstract read · High reliability
Volatiles and aroma profile of andaliman after five drying processes. Read in the abstract only. Competent for the limonene contents before and after drying and the compounds that rose or fell.
doi.org/10.1016/j.foodchem.2021.130483
Also listed under: Food science and processing
Changes of Crocin and Other Crocetin Glycosides in Saffron Through Cooking Models, and Discovery of Rare Crocetin Glycosides in the Yellow Flowers of Freesia Hybrida
Kazutoshi Shindo, Yuka Sakemi, Saki Shimode, Chiharu Takagi, Yohei Uwagaki, Jun-ichiro Hattan, Miu Akao, Shiori Usui, Ayako Kiyokawa, Masako Komaki, Minoru Murahama, Miho Takemura, Isamu Ishikawa, Norihiko Misawa · Frontiers in Nutrition 9: 885412 · 2022
Academic paper · Read in full · High reliability
Crocin and other crocetin glycosides followed by HPLC in Spanish saffron boiled in water for 20 min, heated in olive oil at 180 °C for 5 min, and cooked into paella-type and pilaf-type rice dishes. Read in full; open access. Competent for the fate of the colour compounds in those cooking models; peak areas at 440 nm from one saffron, and it did not measure picrocrocin or safranal after cooking.
doi.org/10.3389/fnut.2022.885412
Also listed under: Food science and processing
Changes produced in the aroma compounds and structural integrity of basil ( Ocimum basilicum L) during drying
M Consuelo Díaz-Maroto, Eva Sánchez Palomo, Lucía Castro, Ma González Viñas, M Soledad Pérez-Coello · Journal of the Science of Food and Agriculture 84(15): 2070–2076 · 2004
Academic paper · Abstract read · High reliability
Basil dried in an oven at 45 °C, in air at room temperature, or freeze-dried, with volatiles by simultaneous distillation-extraction, sensory description and electron microscopy. Read in the abstract only. Competent for the direction of the volatile losses and the change in odour description; no amounts.
Also listed under: Food science and processing
Characterisation of anthocyanins from Garcinia indica Choisy
Chetan A. Nayak, P. Srinivas, Navin K. Rastogi · Food Chemistry 118(3): 719–724 · 2010
Academic paper · Abstract read · High reliability
Isolation and identification of the anthocyanin pigments of kokum. Only the abstract was read: it gives the two anthocyanins identified and the amount found in the fruit, and does not say which part of the fruit was analysed or how the colour behaves in cooking.
doi.org/10.1016/j.foodchem.2009.05.052
Also listed under: Food science and processing
Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile
Zhihua Li, Ling Dong, Jin Jeon, So Young Kwon, Chi Zhao, Hyung-Hee Baek · Molecules 24(17): 3107 · 2019
Academic paper · Read in full · High reliability
Aroma-active compounds of doubanjiang by solvent-assisted flavour evaporation, headspace microextraction, GC-olfactometry and aroma extract dilution analysis, on three commercial samples from two producers in Pixian. First read in the abstract and conclusions; since read through Europe PMC in the introduction, the description of the samples and the conclusions as well. The results tables were not read closely. Competent for the odorants with the highest odour activity values in the samples analysed, for the outline of the traditional process, for what the labels of the three products declared, and for the production value it quotes from local government statistics for 2016. It describes the three samples as aged two, three and five years while giving production years that do not match those ages exactly.
doi.org/10.3390/molecules24173107
Also listed under: Food science and processing
Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature
Alberto González-Zamora, Erick Sierra-Campos, J. Guadalupe Luna-Ortega, Rebeca Pérez-Morales, Juan Carlos Rodríguez Ortiz, José L. García-Hernández · Molecules 18(11): 13471–13486 · 2013
Academic paper · Read in full · Medium reliability
Five capsaicinoids measured by liquid chromatography in the dried green fruit of eight Mexican Capsicum annuum types grown in the field and under heat in a greenhouse. The introduction, the field results and Table 1 were read in full. Competent for the proportions of each capsaicinoid in those fruits; the fruit was picked green, the pungency figures are calculated from the chemistry, and the authors note their values are far higher than others have reported for the same types.
doi.org/10.3390/molecules181113471
Also listed under: Plants and growing; Food science and processing
Characterization of essential oil composition in different basil species and pot cultures by a GC-MS method
Andrea Muráriková, Anton Ťažký, Jarmila Neugebauerová, Alexandra Planková, et al. · Molecules 22(7): 1221 · 2017
Academic paper · High reliability
GC-MS composition of basil cultivars grown in pots across seasons, including the seasonal shift in the eugenol-to-methyl-eugenol ratio. Competent for those cultivars under those conditions.
doi.org/10.3390/molecules22071221
Also listed under: Plants and growing
Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches
Ziqian Wu, Jin Chao, Hui Tang, Tengxia Liu, Liwen Jiang, Yang Liu · Food Chemistry: X, article 101170 · 2024
Academic paper · Read in full · Medium reliability
One mature sample each of Yangjiang, Pingjiang and Liuyang douchi: a hundred consumers choosing aroma words and scoring liking, the volatile compounds identified by gas chromatography with mass spectrometry and olfactometry, and aroma mixtures rebuilt and tested by a trained panel with single compounds left out. Read through Europe PMC: the abstract, introduction, the description of the samples and of the consumer test, the results and discussion and the conclusion. The instrumental methods and the table of concentrations were not read. Competent for how the three types are made and differ, for which aroma words consumers liked and disliked, and for which compounds mattered to the smell of each. One sample of each type, from one laboratory. The volume number could not be checked against the journal and is left out.
doi.org/10.1016/j.fochx.2024.101170
Also listed under: Food science and processing
Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques
Yue Xiao, Shiyao Zhang, Xinyu Wang, Xinyi Zhao, Zhijia Liu, Chuanqi Chu, Yanfei Wang, Xiaosong Hu, Junjie Yi · Food Chemistry: X 23: 101581 · 2024
Academic paper · Abstract read · High reliability
Aroma-active compounds of fermented Capsicum frutescens chilli by GC-MS, GC-olfactometry, recombination and omission tests. Read in the abstract and conclusions only. Competent for the four compounds its omission tests identified as key.
doi.org/10.1016/j.fochx.2024.101581
Also listed under: Food science and processing
Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds
Martin Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry 53: 6049–6055 · 2005
Academic paper · High reliability
The compounds behind the faecal and farmyard off-note of some white pepper, identified by aroma extract analysis and quantified against odour thresholds. Competent for the off-note chemistry of retted white pepper; not for pepper generally.
Also listed under: Food science and processing
Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage ( Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage
Michaela Jonas, Peter Schieberle · Journal of Agricultural and Food Chemistry 69(17): 5113–5124 · 2021
Academic paper · Abstract read · High reliability
Key aroma compounds of fresh garden sage quantified, then followed through drying at 50 °C and twelve months of dark storage, and compared with commercial dried sage. Read in the abstract only. Competent for which odorants were lost on drying and which were stable.
doi.org/10.1021/acs.jafc.1c01275
Also listed under: Food science and processing
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang · Molecules 26(10): 3048 · 2021
Academic paper · Read in full · Medium reliability
One commercial Yongchuan douchi, a Mucor-type product from Chongqing, analysed about a month after it was made: odorants found by sniffing at the chromatograph, measured, and tested by rebuilding the aroma and leaving one compound out at a time before a panel of twelve. Read through Europe PMC: the abstract, the introduction, the results and discussion with the tables of odour activity values and omission tests, the description of the sample, and the conclusions. The instrumental methods were not read. Competent for which compounds mattered to the smell of that one product and for the panel’s description of it. Its introduction says douchi has a history of more than 2,000 years and that it became natto in Japan and tempeh in Indonesia; it gives no evidence for the second statement, which is recorded as a disputed claim and not relied on. Its remarks on health are not cited.
doi.org/10.3390/molecules26103048
Also listed under: Food science and processing
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis
Xu, Liu, Kreissl, Oellig, Vetter, Steinhaus, Frank · Foods 14(13): 2303 · 2025
Academic paper · Read in full · High reliability
A study from the Leibniz Institute for Food Systems Biology in Freising and the University of Hohenheim. Read as the full text held by Europe PMC: the introduction, the plant material, the panel method, the panel’s profiles of rhizome and leaf, the screening results with the head of Table 1, and the conclusions. The synthesis of the reference compound and the quantum calculations on its two forms were not read. Competent for what a trained panel of 21 smelled in freshly chopped rhizome and leaf and for which compounds were smelled at the highest dilutions. The plants were raised in a greenhouse in Germany from stock of a university garden, so nothing here describes plants grown in Asia. Its statements about where the plant is native, how it is eaten and how much is eaten in Guiyang rest on works it cites, which were not read.
Also listed under: Plants and growing; Food science and processing
Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars
Nguyen Thi Lan-Phi, Tomoko Shimamura, Hiroyuki Ukeda, Masayoshi Sawamura · Food Chemistry 115(3): 1042–1047 · 2009
Academic paper · High reliability
Composition and aroma-active compounds of cold-pressed peel oil from six yuzu cultivars, by GC-MS and dilution analysis. Competent for which compounds are present and which carry the aroma; not a culinary source.
Chemical and Biological Evaluation of Essential Oils from Cardamom Species
Emira Noumi, Mejdi Snoussi, Mousa M. Alreshidi, Punchappady-Devasya Rekha, Kanekar Saptami, Lucia Caputo, Laura De Martino, Lucéia Fatima Souza, Kamel Msaada, Emilia Mancini, Guido Flamini, Abdulbasit Al-sieni, Vincenzo De Feo · Molecules 23(11): 2818 · 2018
Academic paper · Read in full · Medium reliability
GC-MS composition of hydrodistilled essential oils of green cardamom, Ethiopian cardamom (Aframomum corrorima) and black cardamom (Amomum subulatum), one market sample of each bought in Jeddah in 2014, with antimicrobial tests. Read in full. Competent for the composition of those three oils; one sample per species, so not a range for the spice, and it measured no odour.
doi.org/10.3390/molecules23112818
Also listed under: Food science and processing
Chemical and enantioselective analysis of the essential oils from different morphological structures of Ocotea quixos (Lam.) Kosterm.
Gianluca Gilardoni, Mayra Montalván, Mariuxi Vélez, Omar Malagón · Plants 10(10): 2171 · 2021
Academic paper · High reliability
Essential-oil composition of the flower cups, bark and leaves of ishpingo, the traditional Ecuadorian spice, with (E)-methyl cinnamate and (E)-cinnamaldehyde each about a third of the cupule oil. Competent for composition and the identity of the spice; not a culinary or historical source.
doi.org/10.3390/plants10102171
Also listed under: Plants and growing
Chemical Composition and Antibacterial Activity of Lippia multiflora Moldenke Essential Oil from Different Regions of Angola
Nsevolo Samba, Radhia Aitfella-Lahlou, Mpazu Nelo, Lucia Silva, Rui Coca, et al. · Molecules 26(1): 155 · 2020
Academic paper · Read in full · Medium reliability
Eleven oils distilled from plants collected in two provinces of Angola. Read as the full text held by Europe PMC for the abstract and the introduction; the composition tables were not read, so the constituents are named as the abstract names them and no percentage is given. Cited for the description of the plant, for the oils differing enough to be sorted into types, and for the statement, resting on Ivorian studies not read here, that the plant is used in Ivory Coast as a tea and as a condiment. The antibacterial results are not cited.
doi.org/10.3390/molecules26010155
Also listed under: Plants and growing; Culture and cuisine
Chemical Composition of Essential Oils of Litsea cubeba Harvested from Its Distribution Areas in China
L. Si, Y. Chen, X. Han, et al. · Molecules 17(6): 7057–7066 · 2012
Academic paper · High reliability
Composition of fruit oils from eight Chinese provenances, with neral and geranial together making up roughly 79–87% of the oil, and China’s place as the largest producer of the oil. Competent for composition; not a culinary source.
doi.org/10.3390/molecules17067057
Also listed under: Plants and growing; Food science and processing
Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes
Cerrón-Mercado, Perez-Alvarez, Nolazco-Cama, Salva-Ruíz, Tellez-Monzon, Fernández-López, Viuda-Martos · Foods 12(4): 894 · 2023
Academic paper · Read in full · Medium reliability
A study from Miguel Hernández University and the Universidad Nacional Agraria La Molina of the oil distilled from 500 g of leaves collected in Chupaca province, Junín. Read as the full text held by Europe PMC: the abstract, the introduction, the sections on plant material and chromatography, and the composition results with Table 1. The antioxidant and antibacterial results were not read and are not cited. Competent for what one oil from one lot of leaves contained. Its account of where the plant grows, what it is called and how it is cooked with is two sentences of an introduction that cite works not read here, and it does not say which language each name belongs to. The abstract says the oil was steam-distilled and the methods say hydrodistilled.
Also listed under: Plants and growing; Food science and processing; Culture and cuisine
Chemical fingerprinting and multicomponent quantitative analysis for quality control of Cinnamomum tamala collected from Western Himalaya by HPLC-DAD
Bibhuti Bhusan Champati, Prabhat Kumar Das, Chiranjibi Sahoo, Asit Ray, Sudipta Jena, Ambika Sahoo, Sanghamitra Nayak, Swaran Lata, Pratap Chandra Panda · Heliyon 10(9): e30361 · 2024
Academic paper · Read in full · High reliability
Cinnamomum tamala as the Indian bay leaf: its native range, its use as a spice, its classical trade as malabathrum, the leaves of other species mixed into it, and five compounds measured in 28 leaf samples from Himachal Pradesh, Jammu and Kashmir and Uttarakhand. Read in full through Europe PMC. Competent for identity, composition and adulteration; its account of history and medicinal use is introductory and is cited only for the first. Open access under CC BY-NC.
doi.org/10.1016/j.heliyon.2024.e30361
Also listed under: Plants and growing; Food science and processing; Standards and trade
Chemistry of Spices
V. A. Parthasarathy, B. Chempakam, T. J. Zachariah · CABI · 2008
Book · High reliability
Volatile and non-volatile composition of major spices, and the effect of processing on composition.
ISBN 9781845934057
Also listed under: Food science and processing
Chemometric analysis of NMR and GC datasets for chemotype characterization of essential oils from different species of Ocimum
João Vito B. Freitas, Elenilson G. Alves Filho, Lorena Mara A. Silva, Guilherme J. Zocolo, et al. · Talanta 180: 329–336 · 2018
Academic paper · High reliability
Essential-oil chemotypes of several Ocimum species by NMR and GC, including the eugenol chemotype of O. tenuiflorum. Competent for the samples studied.
doi.org/10.1016/j.talanta.2017.12.053
Also listed under: Plants and growing
Chenopodium ambrosioides L. — Plant Resources of South-East Asia species account
Undang A. Dasuki · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of epazote (wormseed). The Properties section was read in full on the Pl@ntUse reproduction. Competent for the composition of the oil and its variation with origin, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Chenopodium_ambrosioides_(PROSEA)
Also listed under: Plants and growing
Chromosome-level genome assembly of bunching onion illuminates genome evolution and flavor formation in Allium crops
Nanqiao Liao, Zhongyuan Hu, Jinshan Miao, Xiaodi Hu, Xiaolong Lyu, Haitian Fang, Yi-Mei Zhou, Ahmed Mahmoud, Guancong Deng, Yi-Qing Meng, Kejia Zhang, Yu-Yuan Ma, Yuelin Xia, Meng Zhao, Haiyang Yang, Yong Zhao, Ling Kang, Yiming Wang, Jing-Hua Yang, Yan-Hong Zhou, Ming-Fang Zhang, Jing-Quan Yu · Nature Communications 13: 6690 · 2022
Academic paper · Read in full · High reliability
A genome of bunching onion, with the sulphur precursors of bunching onion, bulb onion and garlic measured side by side. The abstract, the introduction and the section on flavour-related genes were read in full. Competent for which cysteine sulphoxide dominates in each of the three crops as measured there; its account of how the flavour genes evolved is inference from gene families.
doi.org/10.1038/s41467-022-34491-3
Also listed under: Plants and growing
Clove Buds Essential Oil: The Impact of Grinding on the Chemical Composition and Its Biological Activities Involved in Consumer’s Health Security
Dorsaf Ben Hassine, Salma Kammoun El Euch, Rami Rahmani, Nessrine Ghazouani, Rouguiata Kane, Manef Abderrabba, Jalloul Bouajila · BioMed Research International 2021(1): 9940591 · 2021
Academic paper · Read in full · High reliability
Yield and GC-MS composition of the essential oil hydrodistilled for 6 h from whole and from ground clove buds. Read in full; open access (CC BY). Competent for the effect of grinding on what boiling water and steam carry out of clove; one lot, one grinder, relative peak areas. Its biological-activity sections are not relied on.
Also listed under: Food science and processing
Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences
D. D. Emir, O. Güneşer, E. Yılmaz · Grasas y Aceites 65(3): e029 · 2014
Academic paper · Read in full · High reliability
Oils cold-pressed from three Turkish poppy varieties, from seed left untreated, seed roasted at 150 °C for thirty minutes and seed treated with enzymes, analysed for volatiles and described by a trained panel. Read in full, with the table of volatiles. Competent for which volatiles were found only after roasting and for what the panel could and could not connect to them; every measurement is on the pressed oil, not on the seed, and on oven roasting, not on a pan or a baked loaf.
Also listed under: Food science and processing
Comparative Analysis of Chemical Composition of Zanthoxylum myriacanthum Branches and Leaves by GC-MS and UPLC-Q-Orbitrap HRMS, and Evaluation of Their Antioxidant Activities
Wei Dai, Liangqian Zhang, Liping Dai, Yuan Tian, Xinger Ye, Sina Wang, Jingtao Li, Qi Wang · Molecules 28(15): 5631 · 2023
Academic paper · High reliability
The distribution of Zanthoxylum myriacanthum, its two varieties, the variety pubescens as the Chinese food flavouring maqian, the oil content of the fruit and the composition of fruit, seed-coat and seed oils as reviewed from earlier work. Read in full through Europe PMC. Competent for identity, distribution and composition; its antioxidant findings concern branches and leaves and are not cited. Open access under CC BY.
doi.org/10.3390/molecules28155631
Also listed under: Plants and growing; Food science and processing
Comparative metabolite analysis of Piper sarmentosum organs approached by LC–MS-based metabolic profiling
Ismail Ware, Katrin Franke, Andrej Frolov, Kseniia Bureiko, Elana Kysil, Maizatulakmal Yahayu, Hesham Ali El Enshasy, Ludger A. Wessjohann · Natural Products and Bioprospecting 14: 30 · 2024
Academic paper · Read in full · Medium reliability
The metabolites of the organs of Piper sarmentosum, with an introduction recording that its tender leaves are eaten as a vegetable in Malaysia, Indonesia and Thailand. Read in full through Europe PMC; cited only for that statement of food use. Its pharmacology is not cited. Open access under CC BY.
doi.org/10.1007/s13659-024-00453-z
Also listed under: Plants and growing
Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose
Dai-Xin Yu, Sheng Guo, Jie-Mei Wang, Hui Yan, Zhen-Yu Zhang, Jian Yang, Jin-Ao Duan · Foods 11(11): 1611 · 2022
Academic paper · Abstract read · High reliability
Volatiles of ginger dried by hot air, vacuum, sun and vacuum freeze-drying, by headspace GC-MS and a fast GC electronic nose. Read in the abstract only. Competent for which method retained the most volatiles in that comparison; no amounts are given.
Also listed under: Food science and processing
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang · Food Chemistry: X 20: 101045 · 2023
Academic paper · Read in full · Medium reliability
Sesame seed roasted by microwave or in hot air and then pressed, with the aroma-active compounds of the oil identified by gas chromatography–olfactometry and a trained panel’s description of it. The abstract, introduction, results and discussion and conclusion were read in full through Europe PMC, with the pyrazine, thiol and phenol rows of its table of compounds; the methods section was not. Competent for what roasting adds to the smell of sesame and how the panel described it. Every measurement is on oil pressed from the seed, at one laboratory, and none is on seed toasted in a kitchen; its findings on hazardous compounds are not cited.
doi.org/10.1016/j.fochx.2023.101045
Also listed under: Food science and processing
Composition of oregano essential oil (Origanum vulgare) as affected by drying method
Adam Figiel, Antoni Szumny, Antonio Gutiérrez-Ortíz, Ángel A. Carbonell-Barrachina · Journal of Food Engineering 98(2): 240–247 · 2010
Academic paper · Abstract read · High reliability
Polish oregano dried by convection at 60 °C, by vacuum-microwave, or by convective pre-drying with a vacuum-microwave finish, with volatiles by hydrodistillation and GC-MS. Read in the abstract only. Competent for the total volatile concentrations it reports for each method.
doi.org/10.1016/j.jfoodeng.2010.01.002
Also listed under: Food science and processing
Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method
Antoni Szumny, Adam Figiel, Antonio Gutiérrez-Ortíz, Ángel A. Carbonell-Barrachina · Journal of Food Engineering 97(2): 253–260 · 2010
Academic paper · Abstract read · High reliability
Rosemary dried by convection, vacuum-microwave or the two combined, with volatiles by hydrodistillation and GC-MS and a sensory panel. Read in the abstract only. Competent for the total volatile concentrations the abstract reports.
doi.org/10.1016/j.jfoodeng.2009.10.019
Also listed under: Food science and processing
Composition of the Essential Oil Thymus schimperi and Evaluation of Its Acute and Subacute Toxicity in Wistar Albino Rats: In Silico Toxicity Studies
Fentahun Adane, Kaleab Asres, Wondwossen Ergete, Samuel Woldekidan, Abiy Abebe, et al. · Evidence-Based Complementary and Alternative Medicine 2021: 5521302 · 2021
Academic paper · Read in full · Medium reliability
The oil distilled from fresh leaves of Thymus schimperi collected near Goba, Oromia, in March 2019, analysed by gas chromatography and then given to rats; from Addis Ababa University. Read as the full text held by Europe PMC: the introduction, the paragraph on plant material and section 3.1 on composition. The animal work was not read and is not cited. Competent for the composition of that one oil. Its account of how the leaf is used in food, in berbere, shiro and metata ayib, is a single sentence resting on Ethiopian references not read here.
Also listed under: Safety and health; Culture and cuisine
Constituents of the essential oils from wild and cultivated Lippia adoensis Hochst. ex Walp.
Berhanu Abegaz, Nigist Asfaw, Wilber Lwande · Journal of Essential Oil Research 5(5): 487–491 · 1993
Academic paper · High reliability
GC and GC-MS analysis of koseret oil from wild and cultivated Ethiopian plants, showing linalool dominant in the cultivated form and absent from the wild one. Competent for composition.
doi.org/10.1080/10412905.1993.9698268
Also listed under: Plants and growing
Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of “deketene curcumin”
Indra N. Dahmke, Stefan P. Boettcher, Matthias Groh, Ulrich Mahlknecht · Food Chemistry 151: 514–519 · 2014
Academic paper · Abstract read · High reliability
Curcumin pyrolysed with and without coconut fat or olive oil, with HPLC and NMR identification of the products. Read in the abstract only. Cited solely for the chemistry: heating curcumin strongly in fat gives isomers and decomposition products including deketene curcumin. Its cell-culture findings are not relied on and no health conclusion is drawn from it.
doi.org/10.1016/j.foodchem.2013.11.102
Also listed under: Food science and processing
Cryogenic grinding of black pepper
C.t. Murthy, Suvendu Bhattacharya · Journal of Food Engineering 85(1): 18–28 · 2008
Academic paper · Abstract read · High reliability
Black pepper ground cryogenically at several temperatures and feed rates in a pilot pin mill, against grinding at ambient temperature, with volatile oil, terpene fractions and sensory assessment. Read in the abstract only. Competent for the loss of volatile oil in ambient milling; industrial equipment.
doi.org/10.1016/j.jfoodeng.2007.06.020
Also listed under: Food science and processing
Cymbopogon citratus (DC.) Stapf — Plant Resources of South-East Asia species account
L. P. A. Oyen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of West Indian lemongrass. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the odour and citral content of the oil, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Cymbopogon_citratus_(PROSEA)
Also listed under: Plants and growing
DART-Triple Quadrupole Mass Spectrometry Method for Multi-Target and Fast Detection of Adulterants in Saffron
Linda Monaci, Anna Luparelli, William Matteo Schirinzi, Laura Quintieri, Alexandre Verdu · Metabolites 15(6): 357 · 2025
Academic paper · Abstract read · Medium reliability
A DART–triple quadrupole mass spectrometry method for safflower and turmeric in saffron. Read in the abstract only. Competent for its detection limits and the authors’ statement of the limit of the official method.
doi.org/10.3390/metabo15060357
Also listed under: Food science and processing
Decoding molecular mechanism underlying human olfactory receptor OR8D1 activation by sotolone enantiomers
Juan Wang, Danqing Wang, Mingquan Huang, Baoguo Sun, et al. · Journal of Agricultural and Food Chemistry 72(10): 5403–5415 · 2024
Academic paper · High reliability
The separated (R)- and (S)-enantiomers of sotolone, their odour characters and their odour thresholds in air, and the olfactory receptor they activate. Competent for the enantiomer thresholds in air.
doi.org/10.1021/acs.jafc.3c09142
Also listed under: Food science and processing
Decomposition Products of Allyl Isothiocyanate in Aqueous Solutions
Radomír Pecháček, Jan Velíšek, Helena Hrabcová · Journal of Agricultural and Food Chemistry 45(12): 4584–4588 · 1997
Academic paper · Abstract read · High reliability
Decomposition of allyl isothiocyanate at 1000 mg/kg in buffers of pH 4, 6 and 8 held at 80 °C. Read in the abstract only. Competent for the products formed at each pH; a buffer model, not mustard.
Also listed under: Food science and processing
Degradation and Transformation Mechanisms of Zanthoxylum Alkylamides Exposed to UVB Light
Rui Wang, Chaolong Rao, Qiuyan Liu, Xiong Liu · Foods 12(24): 4392 · 2023
Academic paper · Abstract read · High reliability
Three sanshools isolated from Zanthoxylum oleoresin and exposed to UVB light in different solvents. Read in the abstract only. Competent for the degradation and isomerisation of the isolated compounds in solution; not a measurement on the dried spice.
Also listed under: Food science and processing
Degradation Kinetics of Capsanthin in Paprika ( Capsicum annuum L.) as Affected by Heating
J.h. Shin, H.l. Chung, J.k. Seo, J.h. Sim, C.s. Huh, S.k. Kim, Y.j. Baek · Journal of Food Science 66(1): 15–19 · 2001
Academic paper · Abstract read · High reliability
Capsanthin measured by HPLC in diluted paprika juice held at 80, 90 and 100 °C for up to 16 min, with kinetic modelling. Read in the abstract only. Competent for the predicted half-lives it reports for that juice; a water system, not paprika powder in oil.
doi.org/10.1111/j.1365-2621.2001.tb15575.x
Also listed under: Food science and processing
Degradation of bioactive spice compound: curcumin during domestic cooking
D. Suresh, K. N. Gurudutt, Krishnapura Srinivasan · European Food Research and Technology 228(5): 807–812 · 2009
Academic paper · Abstract read · High reliability
Identification, by UV, NMR and mass spectrometry of LC fractions, of the compounds formed from curcumin under the heat of domestic cooking. Read in the abstract only. Competent for ferulic acid, vanillin and vanillic acid as the three major products; not for how much of each forms in a dish.
doi.org/10.1007/s00217-008-0993-9
Also listed under: Food science and processing
Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county
Antonio Pérez-Gálvez, Dámaso Hornero-Méndez, María Isabel Mínguez-Mosquera · European Food Research and Technology 221(5): 645–652 · 2005
Academic paper · Abstract read · High reliability
Carotenoid content followed through the traditional slow drying of red peppers in La Vera under monitored temperature and time regimes. Read in the abstract only. Competent for the statement that the dried fruits held carotenoid contents similar to the fresh ones.
doi.org/10.1007/s00217-005-0074-2
Also listed under: Food science and processing
Detection of Adulterated Oregano Samples Using Untargeted Headspace–Gas Chromatography–Ion Mobility Spectrometry Analysis
Blas Rocamora-Rivera, Natalia Arroyo-Manzanares, Pilar Viñas · Foods 13(4): 516 · 2024
Academic paper · High reliability
An untargeted volatile-profile method (HS-GC-IMS with a chemometric model) for oregano adulterated with two kinds of olive leaf, applied to 15 commercial samples. Read in the abstract. Competent for that method against those adulterants.
Also listed under: Food science and processing
Determination of organic acids in leaves and rinds of Garcinia indica (Desr.) by LC
G. K. Jayaprakasha, K. K. Sakariah · Journal of Pharmaceutical and Biomedical Analysis 28(2): 379–384 · 2002
Academic paper · Abstract read · High reliability
The organic acids of kokum leaf and rind measured by liquid chromatography. Only the abstract was read: it names (−)-hydroxycitric acid as the major acid, at 10.3 to 12.7 per cent of the rind, and says its lactone and citric acid are present in minor quantities. It names no other acid, and the figures behind "minor" were not seen.
Determination of Saffron Quality through a Multi-Analytical Approach
Andrea Bergomi, et al. · Foods · 2022
Academic paper · High reliability
Applies the ISO 3632 method to commercial saffron and tabulates the current category thresholds, alongside the recorded forms of saffron adulteration. Competent for the thresholds as applied and for the analytical findings on its samples.
pmc.ncbi.nlm.nih.gov/articles/PMC9601413
Also listed under: Food science and processing
Differential hydrolysis of alk(en)yl cysteine sulphoxides by alliinase in onion macerates: flavour implications
Jane E Lancaster, Martin L Shaw, William M Randle · Journal of the Science of Food and Agriculture 78(3): 367–372 · 1998
Academic paper · Abstract read · High reliability
Hydrolysis of the three S-alk(en)yl cysteine sulfoxides by alliinase in rapidly macerated onion bulbs, measured between 5 s and 2 h after maceration. Read in the abstract only. Competent for the speed and completeness of the reaction for each precursor; extent varied with cultivar and sulfur nutrition.
doi.org/10.1002/(sici)1097-0010(199811)78:3<367::aid-jsfa127>3.3.co;2-e
Also listed under: Food science and processing
Dipteryx odorata (Aublet) Willd. — Plant Resources of South-East Asia species account
P. C. M. Jansen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of tonka bean. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the coumarin content and odour of cured beans, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Dipteryx_odorata_(PROSEA)
Also listed under: Plants and growing
Diversified glucosinolate metabolism: biosynthesis of hydrogen cyanide and of the hydroxynitrile glucoside alliarinoside in relation to sinigrin metabolism in Alliaria petiolata
Tina Frisch, Mohammed S. Motawia, Carl E. Olsen, Niels Agerbirk, Birger L. Møller, Nanna Bjarnholt · Frontiers in Plant Science 6: 926 · 2015
Academic paper · Read in full · High reliability
Biosynthesis of sinigrin, alliarinoside and hydrogen cyanide in garlic mustard leaves, with GC–MS of the products in leaf homogenates. Read: abstract and the results and discussion on sinigrin degradation products. Competent for the products crushed leaf forms from sinigrin, semi-quantitatively; not a flavour or sensory study.
doi.org/10.3389/fpls.2015.00926
Also listed under: Plants and growing
Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials
Nilobon Komonsing, Sebastian Reyer, Pramote Khuwijitjaru, Busarakorn Mahayothee, Joachim Müller · Foods 11(5): 696 · 2022
Academic paper · Read in full · High reliability
Turmeric slices 2 mm thick from Surat Thani dried at 40 to 70 °C in a laboratory dryer under simulated sunlight passed through a UV-blocking polycarbonate or a UV-transmitting acrylic cover, with drying models, colour and the three curcuminoids measured. Read in full. Competent for drying kinetics and curcuminoid retention under those conditions; simulated light in a laboratory dryer, unboiled slices.
Also listed under: Food science and processing
Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile
Andrzej Krzykowski, Stanisław Rudy, Renata Polak, Beata Biernacka, Anna Krajewska, Emilia Janiszewska-Turak, Iwona Kowalska, Jerzy Żuchowski, Bartosz Skalski, Dariusz Dziki · Molecules 29(21): 5164 · 2024
Academic paper · Read in full · High reliability
Halved, deseeded chilli of the cultivar Cyklon dried by convective, convective-microwave, vacuum and freeze-drying at 40 and 60 °C to 10 per cent moisture, with drying models, colour, total carotenoids, capsaicinoids and phenolics. The results sections on kinetics, colour, carotenoids and capsaicinoids were read in full. Competent for how those methods and two temperatures compared on one Polish cultivar.
doi.org/10.3390/molecules29215164
Also listed under: Food science and processing
Drying temperature affects essential oil yield and composition of black cardamom (Amomum tsao-ko)
Jingjian Wang, Yongkun Li, Qinwei Lu, Qingyu Hu, Pinghui Liu, Yaowen Yang, Guodong Li, Hui Xie, Huiru Tang · Industrial Crops and Products 168: 113580 · 2021
Academic paper · Abstract read · High reliability
Essential oil yield and composition of Amomum tsao-ko fruit dried at six temperatures from 25 to 100 °C. Read in the abstract only. Competent for the direction of the temperature effect; the abstract gives no yields.
doi.org/10.1016/j.indcrop.2021.113580
Also listed under: Food science and processing
Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
José de Jesús Ornelas-Paz, J. Manuel Martínez-Burrola, Saúl Ruiz-Cruz, Víctor Santana-Rodríguez, Vrani Ibarra-Junquera, Guadalupe I. Olivas, J. David Pérez-Martínez · Food Chemistry 119(4): 1619–1625 · 2010
Academic paper · Abstract read · High reliability
Capsaicin, dihydrocapsaicin and nordihydrocapsaicin, total phenolics and colour in eight fresh Mexican pepper types raw, boiled (96 °C) and grilled (210 °C) under household conditions. Read in the abstract only. Competent for the ranges of change the abstract reports; the abstract does not say on what weight basis the grilled increase was calculated.
doi.org/10.1016/j.foodchem.2009.09.054
Also listed under: Food science and processing
Effect of different killing methods during curing on the phytochemical and bacterial composition of Vanilla planifolia using multi-omic approaches
Tiffany A. Cuan-Escobar, Alma Cuellar-Sánchez, Haiku D.J. Gómez-Velázquez, Juan L. Monribot-Villanueva, José A. Guerrero-Analco, Isabel Gutiérrez-Díaz, Diego A. Luna-Vital · Food Chemistry: X 26: 102269 · 2025
Academic paper · Read in full · High reliability
Vanilla pods from Papantla, Veracruz, killed by hot water, freezing, sonication or microwave, then sun-dried and sweated for 30 days and conditioned for one week; phenolics by targeted metabolomics and bacteria by 16S sequencing. The methods and the targeted-metabolomics results were read in full. Competent for the vanillin and glucovanillin found after each killing treatment in that experiment; the pods were disinfected, wounded and sonicated after killing, and conditioned for a week instead of months, so it is not a comparison of commercial curing methods.
doi.org/10.1016/j.fochx.2025.102269
Also listed under: Food science and processing
Effect of Harvest Time and Drying Method on Biomass Production, Essential Oil Yield, and Quality of Peppermint (Mentha × piperita L.)
Jens Rohloff, Steinar Dragland, Ruth Mordal, Tor-Henning Iversen · Journal of Agricultural and Food Chemistry 53(10): 4143–4148 · 2005
Academic paper · Abstract read · High reliability
Peppermint grown in Norway over three years, harvested at three stages of flowering and dried directly at 30, 50 or 70 °C or after one or five days of wilting on the ground. Read in the abstract only. Competent for oil yield and menthol and menthone shares by harvest stage and for the effect of pre-wilting.
Also listed under: Food science and processing
Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum)
D. Suresh, H. Manjunatha, Krishnapura Srinivasan · Journal of Food Composition and Analysis 20(3-4): 346–351 · 2007
Academic paper · Abstract read · High reliability
Curcumin, capsaicin and piperine measured by HPLC in turmeric, red pepper and black pepper boiled for 10 or 20 min or pressure cooked for 10 min, alone and with red gram or tamarind. Read in the abstract only. Competent for the ranges of loss the abstract reports under those three treatments; not for where the lost compound went, and not for dry or oil cooking.
doi.org/10.1016/j.jfca.2006.10.002
Also listed under: Food science and processing
Effect of physicochemical parameters on the stability and activity of garlic alliinase and its use for in-situ allicin synthesis
Petra Janská, Zdeněk Knejzlík, Ayyappasamy Sudalaiyadum Perumal, Radek Jurok, Viola Tokárová, Dan V. Nicolau, František Štěpánek, Ondřej Kašpar · PLOS ONE 16(3): e0248878 · 2021
Academic paper · Read in full · High reliability
Activity and stability of alliinase extracted from garlic as a function of pH, temperature, buffers, salts and additives. Read in full; open access (CC BY). Competent for the pH and temperature optima of the extracted enzyme; an enzyme in buffer, not a clove in a pan.
doi.org/10.1371/journal.pone.0248878
Also listed under: Food science and processing
Effects of Different Drying Methods on the Active Ingredients of Ginger Powder
Kehong Li, Houjun Ma, Juncheng Wu, Junhong Ge, Jiale Liu, Wanlong Jiang, Hang Zou, Yafen Zhang · Foods 15(17): 3144 · 2026
Academic paper · Abstract read · High reliability
Ginger of three Chinese varieties dried at a constant 80 °C or in two stages starting at 120 °C, with gingerols, 6-shogaol and volatile oil measured. Read in the abstract only. Competent for the figures the abstract gives for one variety.
Also listed under: Food science and processing
Effects of different drying processes on the quality changes in Arapgir purple basil ( Ocimum basilicum L.) leaves and drying-induced changes in bioactive and volatile compounds and essential oils
Kadriye Altay, Safiye Nur Dirim, Ali Adnan Hayaloglu · Journal of Food Science 89(12): 9088–9107 · 2024
Academic paper · Abstract read · High reliability
Arapgir purple basil leaves freeze-dried, sun-dried, convection-dried at 45 to 55 °C and microwave-dried at three powers, with colour, phenolics, anthocyanins and volatiles. Read in the abstract and conclusions only. Competent for the ranges of the main volatiles across all samples and the direction of the effects on phenolics and anthocyanins.
doi.org/10.1111/1750-3841.17515
Also listed under: Food science and processing
Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties
Miao Liu, Liu Hu, Na Deng, Yongjian Cai, Hui Li, Bo Zhang, Jianhui Wang · Food Chemistry: X 22: 101262 · 2024
Academic paper · Read in full · High reliability
Three Chinese chilli types dried whole in hot air at constant 50 to 80 °C or with a stepped fall in temperature, with drying time, colour, nutrients, capsaicin by a colorimetric method and volatiles. The sections on drying time, colour and capsaicin were read in full. Competent for drying times and the direction of the quality changes; the capsaicin assay is colorimetric, not chromatographic.
doi.org/10.1016/j.fochx.2024.101262
Also listed under: Food science and processing
Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis
Chi Zhao, Fengju Zhang, Shanbo Chen, Wen Hu, Ling Dong, Yuejun Zhao, Mei Han, Zhihua Li · LWT 180: 114674 · 2023
Academic paper · Abstract read · High reliability
Hanyuan Sichuan pepper dried in the sun, in hot air at 50 and 60 °C, and by vacuum freeze-drying, with colour, alkylamides, phenolics and volatiles. Read in the abstract only. Competent for the ranking of the methods; no figures.
doi.org/10.1016/j.lwt.2023.114674
Also listed under: Food science and processing
Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil
Ailikemu Mulati, Yuting Yang, Xinmeng Huang, Yuanpeng Li, Aihemaitijiang Aihaiti, Jing Lu, Yuanyuan Hou, Jiayi Wang · Foods 15(4): 626 · 2026
Academic paper · Abstract read · High reliability
Volatiles (GC-IMS and GC-MS) in a rapeseed seasoning oil fried with a mixture of Sichuan peppercorn, chilli, ginger, green onion, star anise, fennel, tsaoko and bay leaf at 150, 160 and 170 °C. Read in the abstract, the full text being open access (CC BY). Competent for the effect of frying temperature on the volatile profile of that one formulation.
Also listed under: Food science and processing
Effects of piperine, the pungent component of black pepper, at the human vanilloid receptor (TRPV1)
Fiona N. McNamara, Andrew Randall, Martin J. Gunthorpe · British Journal of Pharmacology 144: 781–790 · 2005
Academic paper · High reliability
Piperine as a TRPV1 agonist with a different efficacy and desensitisation profile from capsaicin. Competent for why pepper and chilli share a receptor and still feel different.
Also listed under: Food science and processing
Efficient analysis of 2-acetyl-1-pyrroline in foods using a novel derivatization strategy and LC-MS/MS
Tobias Jost, Thomas Heymann, Marcus A. Glomb · Journal of Agricultural and Food Chemistry 67(10): 3046–3054 · 2019
Academic paper · High reliability
An analytical method for 2-acetyl-1-pyrroline. Its abstract states the compound’s odour threshold in water as background from earlier literature rather than measuring it; cited for that figure as reported, and for the compound’s instability.
doi.org/10.1021/acs.jafc.9b00220
Also listed under: Food science and processing
Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices
Tengyu Liu, Qianyun Liu, Zijun Li, Lei Huo, ManNin Chan, Xue Li, Zhen Zhou, Chak K. Chan · Science of The Total Environment 599-600: 1614–1621 · 2017
Academic paper · Abstract read · High reliability
Volatile organic compounds emitted on heating corn oil and stir-frying garlic, ginger, myrcia and Zanthoxylum piperitum, by on-line mass spectrometry. Read in the abstract only. An air-quality study; competent for what leaves the wok as vapour, not for what stays in the food.
doi.org/10.1016/j.scitotenv.2017.05.147
Also listed under: Plants and growing; Food science and processing
Enzyme That Makes You Cry – Crystal Structure of Lachrymatory Factor Synthase from Allium cepa
Josie A. Silvaroli, Matthew J. Pleshinger, Surajit Banerjee, Philip D. Kiser, Marcin Golczak · ACS Chemical Biology 12(9): 2296–2304 · 2017
Academic paper · Abstract read · High reliability
The crystal structure of the onion enzyme that makes the tear-inducing compound. Only the abstract and the introduction of the author manuscript on PubMed Central were read, and through a fetch that returns quoted passages, not the page itself; the results and the crystallography were not read. Competent for the pathway as the introduction reviews it: alliinase, the sulfenic acid, the enzyme that turns it into the lachrymatory factor, and what silencing that enzyme did. It names no receptor and tests nothing in a kitchen.
doi.org/10.1021/acschembio.7b00336
Also listed under: Food science and processing
Essential Oil Variability in Iranian Populations of Heracleum persicum Desf. ex Fischer: A Rich Source of Hexyl Butyrate and Octyl Acetate
Molecules 27(19): 6296 · 2022
Academic paper · High reliability
Fruit essential-oil composition across wild Iranian populations of golpar, establishing aliphatic esters — hexyl butyrate and octyl acetate above all — as the characteristic constituents and recording how widely their proportions vary. Competent for composition; not a culinary or safety source.
doi.org/10.3390/molecules27196296
Also listed under: Plants and growing
Essential-oil variability in a collection of Ocimum basilicum L. (basil) cultivars
Antonella Maggio, Graziana Roscigno, Maurizio Bruno, Enrica De Falco, et al. · Chemistry & Biodiversity 13(10): 1357–1368 · 2016
Academic paper · High reliability
Essential-oil composition across a collection of sweet basil cultivars of Genovese, Napoletano and purple types grown together. Competent for the chemotype differences between those types.
doi.org/10.1002/cbdv.201600069
Also listed under: Plants and growing
Eucalyptus, a new source of E-methyl cinnamate
A. Curtis, I. A. Southwell, I. A. Stiff · Journal of Essential Oil Research 2: 105–110 · 1990
Academic paper · High reliability
The leaf oil of Eucalyptus olida: 2–6 per cent yield, with 94–99 per cent (E)-methyl cinnamate across studied populations. Competent for composition and oil yield.
Also listed under: Food science and processing
Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic
Shanshan Zhou, Xiaoying Yan, Xuguang Qiao, Zhichang Qiu, Weihe Zhu, Xiaoming Lu, Zhenjia Zheng, Bin Zhang · npj Science of Food 9(1): 18 · 2025
Academic paper · Read in full · High reliability
Degradation kinetics of synthesised allicin in water at 45 to 95 °C and across pH 2 to 9, and its reactions with polyphenols and amino acids found in garlic. Read in full; open access (CC BY-NC-ND). Competent for the direction of the temperature and pH effects on pure allicin; not for whole or crushed garlic in food.
doi.org/10.1038/s41538-025-00374-2
Also listed under: Food science and processing
Evaluation of storage time effect on saffron chemical profile using gas chromatography and spectrophotometry techniques coupled with chemometrics
Hassan Sereshti, Sahar Ataolahi, Ghazaleh Aliakbarzadeh, Shahin Zarre, Zahra Poursorkh · Journal of Food Science and Technology 55(4): 1350–1359 · 2018
Academic paper · Abstract read · High reliability
Freshly dried saffron compared with saffron stored for two years, by spectrophotometry and GC with chemometrics. Read in the abstract only. Competent for the direction of change in crocins, picrocrocin and safranal; no figures.
doi.org/10.1007/s13197-018-3046-9
Also listed under: Food science and processing
Evidence for the difference between the odours of the optical isomers (+)- and (−)-carvone
T. J. Leitereg, D. G. Guadagni, Jean Harris, T. R. Mon, R. Teranishi · Nature 230: 455–456 · 1971
Academic paper · High reliability
The demonstration that the two enantiomers of carvone smell different — the (+) form of caraway, the (−) form of spearmint — rather than differing only through impurities. Competent for the enantiomer distinction.
Evolution of the aromatic fraction in red pepper for paprika during La Vera region traditional drying process
M.C. Vidal Aragón, M. Lozano, V. Montero de Espinosa · Journal of Food Quality 28(3): 211–221 · 2005
Academic paper · Abstract read · High reliability
Volatile compounds followed through the traditional oak-smoke drying of peppers for paprika in La Vera, by dynamic headspace GC-MS. Read in the abstract only. Competent for the share of the volatile fraction that appears during drying; individual compounds are not named in the abstract.
doi.org/10.1111/j.1745-4557.2005.00031.x
Also listed under: Food science and processing
Exploring the Core Functional Microbiota Related to Flavor Compounds in Douchi from the Sichuan–Chongqing Region
Dawei Tu, Junhan Kang, Qingqing Li, Meilin Deng, Meiyan Liu, Wenjun Liu, Jian Ming, Margaret Brennan, Charles Brennan, Linfeng You · Foods 14(5): 810 · 2025
Academic paper · Read in full · Medium reliability
Seven commercial douchi from Sichuan and Chongqing, with their bacteria and fungi found by sequencing, sixteen amino acids and a hundred volatile compounds measured. Read through Europe PMC: the abstract, the introduction, the list of samples and the conclusions. The results sections and tables were not read. Competent for the four types of douchi and where Mucor-type douchi is made, for the outline and season of the traditional process, for the main organisms found, and for the summary findings on amino acids and volatiles. Its correlations between organisms and compounds are not cited.
Also listed under: Food science and processing
Extraction of vanillin from vanilla pods: A comparison study of conventional soxhlet and ultrasound assisted extraction
Dnyaneshwar Jadhav, Rekha B.n., Parag R. Gogate, Virendra K. Rathod · Journal of Food Engineering 93(4): 421–426 · 2009
Academic paper · Abstract read · High reliability
Extraction of vanillin from cured vanilla pods by Soxhlet and by ultrasound-assisted extraction with six solvents. Read in the abstract only. A process-engineering study; competent for polar solvents extracting most and for the effect of temperature and time, not for the making of a culinary extract.
doi.org/10.1016/j.jfoodeng.2009.02.007
Also listed under: Food science and processing
Extraction time and temperature affect the extraction efficiencies of coumarin and phenylpropanoids from Cinnamomum cassia bark using a microwave-assisted extraction method
Jung-Hoon Kim · Journal of Chromatography B 1063: 196–203 · 2017
Academic paper · Abstract read · High reliability
Coumarin and five phenylpropanoids in water extracts of Cinnamomum cassia bark made by microwave-assisted extraction at 70 to 95 °C for 2 to 12 min. Read in the abstract only. Competent for how temperature and time shift the balance of what a hot-water extract of cassia contains; laboratory extraction, and no concentrations in the abstract.
doi.org/10.1016/j.jchromb.2017.08.008
Also listed under: Food science and processing
Ferula assa-foetida L. — Plant Resources of South-East Asia species account
P. C. M. Jansen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The short handbook account of asafoetida among the minor spices, read in full on the Pl@ntUse reproduction. Competent for the odour of the gum, how it is tapped and its broad make-up of resin, gum and essential oil; it gives no analysis of the oil.
uses.plantnet-project.org/en/Ferula_assa-foetida_(PROSEA)
Also listed under: Plants and growing
Fingerprinting the emissions of volatile organic compounds emitted from the cooking of oils, herbs, and spices
Ashish Kumar, Catherine O'Leary, Ruth Winkless, Matthew Thompson, Helen L. Davies, Marvin Shaw, Stephen J. Andrews, Nicola Carslaw, Terry J. Dillon · Environmental Science: Processes & Impacts 27(1): 244–261 · 2025
Academic paper · Abstract read · High reliability
Emission rates of volatile organic compounds, by real-time mass spectrometry and GC-MS, from frying in seven oils, from shallow-frying 16 herbs and spices in rapeseed oil, and from cooking a chicken curry in a test kitchen. Read in the abstract only. An indoor-air study; competent for which classes of volatile leave the pan at which step, not for flavour.
Also listed under: Plants and growing; Food science and processing
Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids
Hongbin Lin, Xiaoyu Yu, Jiaxing Fang, Yunhao Lu, Ping Liu, Yage Xing, Qin Wang, Zhenming Che, Qiang He · Molecules 23(6): 1299 · 2018
Academic paper · Read in full · High reliability
Non-volatile organic acids and amino acids in six samples of Pixian broad-bean paste. First read in the abstract and conclusions; the introduction and the results on organic acids were read in October 2026, the amino-acid results and the methods were not. Competent for the ranges of citric and malic acid, the most abundant amino acids, and its one-sentence statement of what the paste is made from and how long it is ripened. The name it prints for the chilli cultivar reads as a mistranslation and is not cited.
doi.org/10.3390/molecules23061299
Also listed under: Food science and processing
Formation of 6-, 8- and 10-Shogaol in Ginger through Application of Different Drying Methods: Altered Antioxidant and Antimicrobial Activity
Ali Ghasemzadeh, Hawa Z.E. Jaafar, Ali Baghdadi, Amin Tayebi-Meigooni · Molecules 23(7): 1646 · 2018
Academic paper · Read in full · High reliability
Ginger slices dried in open sun for nine days, in a solar tunnel, or in a convection oven at 120, 150 and 180 °C, with six gingerols and shogaols by HPLC and essential oil content. Read in full. Competent for the direction of gingerol-to-shogaol conversion and oil loss across those treatments; the oven temperatures are far above those used to dry ginger commercially, and the text reports the tabulated figures only in outline.
doi.org/10.3390/molecules23071646
Also listed under: Food science and processing
Free-amino acid profiles of thua nao, a Thai fermented soybean
Katekan Dajanta, Arunee Apichartsrangkoon, Ekachai Chukeatirote, Richard A. Frazier · Food Chemistry 125(2): 342–347 · 2011
Academic paper · Abstract read · High reliability
Abstract only, as held by Europe PMC; the paper is closed. Free amino acids in cooked soybeans and in two thua nao, one made with a single Bacillus subtilis strain and one fermented unaided. Cited for the statement that both fermented products held much more free amino acid than the unfermented beans, for which groups of amino acids the authors connect with bitter and savoury taste, and for their description of thua nao as a seasoning. No figure is given in the abstract and none is cited.
doi.org/10.1016/j.foodchem.2010.09.002
Also listed under: Food science and processing; Culture and cuisine
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
Claudia Wood, Tracey E. Siebert, Mango Parker, et al. · Journal of Agricultural and Food Chemistry 56(10): 3738–3744 · 2008
Academic paper · High reliability
The identification of rotundone as the peppery aroma compound of Syrah wine and of black and white peppercorns, where it occurs at about ten thousand times the level in wine; its odour threshold; and the specific anosmia of about a fifth of a sensory panel. Also found in marjoram, oregano, rosemary, basil and thyme. Competent for identity, occurrence and sensory threshold.
Also listed under: Food science and processing
Gingerol Decreases after Processing and Storage of Ginger
X. Zhang, W. T. Iwaoka, A. S. Huang, S. T. Nakamoto, R. Wong · Journal of Food Science 59(6): 1338–1340 · 1994
Academic paper · Abstract read · High reliability
The gingerols ([6]-, [8]- and [10]-gingerol) measured by HPLC in fresh cooked ginger and processed ginger products, with sensory tests of pungency, after cooking, processing and storage. Read in the abstract only, which gives directions and not figures. Competent for the direction of change; not for amounts.
doi.org/10.1111/j.1365-2621.1994.tb14710.x
Also listed under: Food science and processing
Gingerols: a novel class of vanilloid receptor (VR1) agonists
V. N. Dedov, V. H. Tran, C. C. Duke, M. Connor, M. J. Christie, S. Mandadi, B. D. Roufogalis · British Journal of Pharmacology 137(6): 793–798 · 2002
Academic paper · High reliability
Synthetic [6]- and [8]-gingerol evoking capsaicin-like responses in cultured sensory neurons, blocked by the TRPV1 (VR1) antagonist capsazepine, with potency rising with side-chain length. Competent for gingerol as a TRPV1 agonist; a cell study, not a tasting study.
doi.org/10.1038/sj.bjp.0704925
Also listed under: Food science and processing
Health risk assessment of Sudan dyes, toxic elements, and pesticide residues in Egyptian spices
Mahmoud M. Ghuniem, Hoda M. Refai, Khaled Rabie · Scientific Reports 15: 44332 · 2025
Academic paper · Read in full · Medium reliability
Sudan dyes by HPLC, elements by ICP-MS and pesticide residues in 80 samples of hot chilli, paprika, curry and cumin, 20 of each, from markets in five Egyptian governorates, with a risk assessment. Read in full. Competent for detection frequencies in those samples; the paper’s concentration figures for the dyes disagree between abstract, text and table, so concentrations are not relied on.
doi.org/10.1038/s41598-025-31386-3
Also listed under: Safety and health
Heat-induced conversion of gingerols to shogaols in ginger as affected by heat type (dry or moist heat), sample type (fresh or dried), temperature and time
Mun Yhung Jung, Min Kyoung Lee, Hee Jeong Park, Eun-Bi Oh, Je Young Shin, Ji Su Park, Su Young Jung, Jung-Hee Oh, Dong-Seong Choi · Food Science and Biotechnology 27(3): 687–693 · 2018
Academic paper · Read in full · High reliability
Gingerols and shogaols measured by UHPLC-MS/MS in ginger from one Korean farm after dry heat in a convection oven (sliced fresh ginger and freeze-dried powder) and moist heat in an autoclave, at 100 to 130 °C for 10 to 360 min. Read in full. Competent for how temperature, time, moisture and sample form drive the conversion of gingerol to shogaol in that material; the times run to hours and the moist heat was pressurised, so it is not a measurement of a kitchen pan, and it did not measure zingerone or taste.
doi.org/10.1007/s10068-017-0301-1
Also listed under: Food science and processing
High rate of safety and fraud issues in commercially available cinnamon
M. Ghidotti, M. Behr, D. Pietretti, M. Jiménez, L. Garlant, S. Papoci, M. B. de la Calle Guntiñas · npj Science of Food 9: 125 · 2025
Academic paper · Read in full · High reliability
A study by the European Commission’s Joint Research Centre of 104 cinnamon samples bought from retailers in eleven EU countries, by X-ray fluorescence, headspace GC-MS, thermogravimetry and quantitative PCR. The results and discussion were read in full. Competent for compliance with EU contaminant and additive limits and ISO ash limits, and for markers of substitution in those samples; it is not a random market survey.
doi.org/10.1038/s41538-025-00485-w
Also listed under: Standards and trade; Safety and health
HS-SPME-GC–MS characterization of volatile chemicals released from microwaving and conventional processing methods of fenugreek seeds and flours
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Monia Souibgui, Haythem Mhadhbi, Guido Flamini · Industrial Crops and Products 182: 114824 · 2022
Academic paper · Abstract read · High reliability
Headspace SPME GC-MS of volatiles from raw, sprouted, boiled, roasted and microwaved fenugreek seed and flour. Read in the abstract only. Competent for which class of volatile dominates after each treatment; conditions and amounts are not in the abstract.
doi.org/10.1016/j.indcrop.2022.114824
Also listed under: Food science and processing
Identification of a cold receptor reveals a general role for TRP channels in thermosensation
David D. McKemy, Werner M. Neuhausser, David Julius · Nature 416: 52–58 · 2002
Academic paper · High reliability
TRPM8 as the receptor through which menthol produces a sensation of cold. Competent for why mint cools without lowering temperature.
Also listed under: Food science and processing
Identification of Fatty Acids, Amides and Cinnamic Acid Derivatives in Supercritical-CO2 Extracts of Cinnamomum tamala Leaves Using UPLC-Q-TOF-MSE Combined with Chemometrics
Hema Lohani, Arvind Kumar, Vinod Bidarakundi, Lalit Agrawal, Syed Zafar Haider, Nirpendra Kumar Chauhan · Molecules 29(16): 3760 · 2024
Academic paper · Read in full · High reliability
The names, natural distribution and altitude range of Cinnamomum tamala in India, and the fatty acids and cinnamic acid derivatives in extracts of its leaves. Read in full through Europe PMC. Cited for identity and distribution; its extraction chemistry concerns laboratory extracts, not the leaf as cooked. Open access under CC BY.
doi.org/10.3390/molecules29163760
Also listed under: Plants and growing
Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense
Mathieu Weil, et al. · Food Chemistry 219: 274–281 · 2017
Academic paper · High reliability
Controlled study of each processing step on Piper borbonense: piperine, essential-oil content and composition, and colour. Competent for the chemistry of the spice and the effect of processing on it.
doi.org/10.1016/j.foodchem.2016.09.144
Also listed under: Food science and processing
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds
Di Wu, Wanrong Yang, Ju Chen, Zhangsheng Zhu, Changming Chen, Nanyi Wang, Kangyun Wu, Jianwen He, Wenting Fu · Food Chemistry: X 29: 102757 · 2025
Academic paper · Read in full · High reliability
Two Guizhou chilli varieties dried in the sun for about five days, in a hot-air dryer at 75 °C for 12 h, or in shade for about twelve days, with capsaicinoids, capsanthin and volatiles. The methods, the section on major components and the conclusions were read in full. Competent for the comparison of those three treatments; one season, and the three methods differ in both temperature and time at once.
doi.org/10.1016/j.fochx.2025.102757
Also listed under: Food science and processing
Impact of Mechanical and Manual Peeling on the Volatile Profile of White Pepper (Piper nigrum L.)
Yuan Zhang, Peiyao Yu, Lijiao Wei, Bing Zhang, Dezhan Shen, Zhenhua Zhao, Xinbo Guo · Foods 13(15): 2458 · 2024
Academic paper · Read in full · High reliability
Volatiles of white pepper made by mechanical peeling at three drum speeds, by steaming for 15 to 25 min before mechanical peeling, and by water immersion for 5, 7 or 10 days followed by hand rubbing; all dried at 65 °C for 7 h. Read in full. Competent for the relative volatile content and profile of those nine treatments by headspace GC-MS; the absolute figures are far higher than a volatile-oil assay would give and are used here only for comparison within the study. It did not measure piperine or off-odorants.
Also listed under: Food science and processing
Impact of Oil Temperature and Splashing Frequency on Chili Oil Flavor: Volatilomics and Lipidomics
Xiaoping Li, Xiaopeng Liu, Shiting Su, Zhao Yao, Zhenhua Zhu, Xingyou Chen, Fei Lao, Xiang Li · Foods 14(6): 1006 · 2025
Academic paper · Read in full · High reliability
Volatiles (GC-IMS and GC-MS) and lipids in Sichuan-style chilli oil made by pouring rapeseed oil at 210, 180 or 150 °C, or in three pours at falling temperature, over ground Erjingtiao chilli. Read in full; open access (CC BY). Competent for how oil temperature shifts the aroma profile of that preparation; signal intensities, not concentrations, and one chilli cultivar.
Also listed under: Food science and processing
In vitro biological activities of seed essential oils from the Cameroonian spices Afrostyrax lepidophyllus Mildbr. and Scorodophloeus zenkeri Harms rich in sulfur-containing compounds
H. P. Fogang, F. Maggi, L. A. Tapondjou, et al. · Chemistry & Biodiversity 11(1): 161–169 · 2014
Academic paper · Abstract read · High reliability
Composition of the seed essential oil of country onion — sulfur-containing compounds making up more than nine-tenths of it — and its status as a Cameroonian spice. Competent for composition; its bioactivity findings are not cited.
Also listed under: Food science and processing
Influence of different drying and aging conditions on saffron constituents
Manuel Carmona, Amaya Zalacain, José Emilio Pardo, Eulogio López, et al. · Journal of Agricultural and Food Chemistry 53(10): 3974–3979 · 2005
Academic paper · High reliability
Room-temperature, hot-air and traditional La Mancha dehydration of saffron compared: the time and temperature of traditional toasting, the effect of drying temperature on colouring strength and crocin esters, and the fate of picrocrocin and safranal during ageing. Competent for Spanish processing conditions.
Also listed under: Food science and processing
Influence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments
Tilen Zamljen, Jerneja Jakopič, Metka Hudina, Robert Veberič, Ana Slatnar · Scientific Reports 11(1): 4932 · 2021
Academic paper · Read in full · High reliability
Capsaicinoids, sugars, organic acids and phenolics measured separately in the pericarp, placenta and seeds of 21 cultivars of four Capsicum species, hand-dissected. Read in full; open access (CC BY). Competent for where the capsaicinoids are in the fruit and for the differences between species; seeds dissected by hand had been in contact with the placenta.
doi.org/10.1038/s41598-021-84458-5
Also listed under: Plants and growing; Food science and processing
Influence of Maqian essential oil on gut microbiota and immunoresponses in type 1 diabetes: In silico study
Mahmoud Dahab, Hajo Idris, Ping Zhang, Mohammed Aladhadh, Eid A. Alatawi, Long Chiau Ming, Khang Wen Goh, Hooi-Leng Ser · Heliyon 10(8): e29490 · 2024
Academic paper · Medium reliability
A computational study of maqian oil whose introduction records that local people use the fruit as a spice for roasting meat and boiling fish. Read in full through Europe PMC. Cited only for that statement of culinary use; its modelling of health effects is not cited and is outside what SpiceHQ covers.
doi.org/10.1016/j.heliyon.2024.e29490
Also listed under: Culture and cuisine
Insights into the stability of carotenoids and capsaicinoids in water-based or oil-based chili systems at different processing treatments
Rui Zhang, Guangjing Chen, Bing Yang, Yun Wu, Muying Du, Jianquan Kan · Food Chemistry 342: 128308 · 2021
Academic paper · Abstract read · High reliability
Carotenoids and capsaicinoids in a water-based chilli system (chilli juice) and an oil-based one (hot pot base) under ultrasonic, microwave, heat, light and storage treatments. Read in the abstract only. Competent for the comparative statements the abstract makes; no figures are given there.
doi.org/10.1016/j.foodchem.2020.128308
Also listed under: Food science and processing
Investigating the impact of particle size on the volatile and non-volatile metabolite variations of ginger powder
Qing Han, Yunhe Hong, Nicholas Birse, Brian Quinn, Philip McCarron, Christopher T. Elliott, Kasper A. Hettinga, Sara W. Erasmus · LWT 225: 117920 · 2025
Academic paper · Abstract read · High reliability
Volatile and non-volatile metabolites of ginger powders of different particle size. Read in the abstract only. Competent for its conclusion that particle size was not the decisive source of variation; the abstract gives no data.
doi.org/10.1016/j.lwt.2025.117920
Also listed under: Food science and processing
Investigation of the degradation patterns and mechanisms of amide compounds in Zanthoxylum oil under temperature influence
Hao Wu, Yanyan Chen, Yuanhong Guo, Qi Liang, Lichao Liu, Huansong Wen, Chunjie Wu · Industrial Crops and Products 241: 122717 · 2026
Academic paper · Abstract read · High reliability
Thermal degradation of the pungent amides in Zanthoxylum oil (a supercritical carbon dioxide extract diluted in soybean oil), with kinetics and identification of products. Read in the abstract only. Competent for hydroxy-α-sanshool isomerising and oxidising on heating; an extract in oil, and the abstract gives no temperatures.
doi.org/10.1016/j.indcrop.2026.122717
Also listed under: Food science and processing
Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1H NMR
Xueying Bai, Peng Wan, Jie Liu, Jingyu Yao, De-Wei Chen · Current Research in Food Science 6: 100411 · 2023
Academic paper · Read in full · High reliability
Carotenoids, capsaicinoids and their degradation products quantified by proton NMR in chilli oil made by frying chilli powder in four times its weight of oil for 10 min at 130, 150, 170 and 190 °C. Read in full; open access (CC BY-NC-ND). Competent for extraction and loss of pigment and pungency into frying oil across that temperature range in that preparation; one chilli powder, one oil and one frying time.
doi.org/10.1016/j.crfs.2022.100411
Also listed under: Food science and processing
Ionic Thiocyanate (SCN-) Production from 4-Hydroxybenzyl Glucosinolate Contained inSinapis albaSeed Meal
Vladimir Borek, Matthew J. Morra · Journal of Agricultural and Food Chemistry 53(22): 8650–8654 · 2005
Academic paper · Abstract read · High reliability
The products released from 4-hydroxybenzyl glucosinolate (sinalbin) in Sinapis alba seed meal, followed by GC-MS and HPLC-MS, with the half-life of 4-hydroxybenzyl isothiocyanate at different pH. Read in the abstract only. An agricultural-chemistry study of seed meal; competent for the instability of yellow mustard's isothiocyanate in water, not for its taste.
Also listed under: Food science and processing
Isolation and Identification of a Potent Radical Scavenger (Canolol) from Roasted High Erucic Mustard Seed Oil from Nepal and Its Formation during Roasting
Kshitij Shrestha, Christian V. Stevens, Bruno De Meulenaer · Journal of Agricultural and Food Chemistry 60(30): 7506–7512 · 2012
Academic paper · Abstract read · High reliability
Isolation of canolol from the oil of roasted high-erucic mustard seed and its formation during roasting in Brassica juncea, Brassica nigra and Sinapis alba, compared with rapeseed. Read in the abstract only. Competent for canolol forming on roasting and passing into the oil; the abstract gives no roasting conditions.
Also listed under: Food science and processing
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata
Xu, Oellig, Vetter, Steinhaus, Frank · Foods 14(18): 3147 · 2025
Academic paper · Read in full · High reliability
The second paper of the same laboratory on the same greenhouse plants. Read in full as the text held by Europe PMC, with its six tables; the supplementary tables were not read. Competent for the amounts of 25 odorants in fresh rhizome and leaf, for the smell thresholds it determined, and for what a trained panel could and could not tell apart when compounds were left out of a reconstructed mixture. The amounts are means of two or three replicates of one stock of plants. The mixtures were smelled, not tasted.
Also listed under: Food science and processing
Kinetics of Alkaline Degradation of the Food Pigments Curcumin and Curcuminoids
Lisa C. Price, R.w. Buescher · Journal of Food Science 62(2): 267–269 · 1997
Academic paper · Abstract read · High reliability
Pseudo-first-order rate constants for the alkaline degradation of curcumin, demethoxycurcumin and bisdemethoxycurcumin in aqueous solutions of purified pigment and commercial oleoresin. Read in the abstract only. Competent for the half-lives it reports at pH 7.45 and pH 10.2; solutions, not turmeric in a dish, and the abstract does not state the temperature.
doi.org/10.1111/j.1365-2621.1997.tb03982.x
Also listed under: Food science and processing
Kinetics of Light-Induced cis–trans Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS
Nobuyuki Kozukue, Mal-Sun Park, Suk-Hyun Choi, Seung-Un Lee, Mayumi Ohnishi-Kameyama, Carol E. Levin, Mendel Friedman · Journal of Agricultural and Food Chemistry 55(17): 7131–7139 · 2007
Academic paper · Abstract read · High reliability
An HPLC method for piperine and its three geometric isomers, the kinetics of their light-induced interconversion under fluorescent light, sunlight and 254 nm ultraviolet, and their levels in four commercial ground black peppers. Read in the abstract only. Competent for isomerisation occurring and levelling off, and for the isomer levels found in the four products; the abstract gives no rate constants and does not address pungency.
Also listed under: Food science and processing
Laurus nobilis L. — Plant Resources of South-East Asia species account
I. B. Ipor, L. P. A. Oyen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of laurel (bay leaf). The Properties section was read in full on the Pl@ntUse reproduction. Competent for the taste and odour of the leaf and the composition of the leaf oil, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Laurus_nobilis_(PROSEA)
Also listed under: Plants and growing
Lavandula angustifolia Miller — Plant Resources of South-East Asia species account
H. C. Ong · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of lavender, lavandin and spike lavender. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the odour and main components of the three oils, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Lavandula_angustifolia_(PROSEA)
Also listed under: Plants and growing
Leaf extract and polygodial yield in Tasmannia lanceolata (Poir.) A.C. Smith
Journal of Essential Oil Research 13(5) · 2001
Academic paper · High reliability
The pungent drimane sesquiterpene polygodial as the principal flavour-active compound of Tasmanian pepper leaf, and how its yield varies. Competent for the identity of the pungent principle; not a culinary source.
Also listed under: Plants and growing
Measuring Chile Pepper Heat (Guide H-237)
Paul W. Bosland, Stephanie J. Walker · New Mexico State University, Cooperative Extension Service · 2010
Academic paper · High reliability
How chilli heat is measured — the organoleptic Scoville test and its replacement by HPLC measurement of capsaicinoids — and why a cultivar has no single heat: genetics and the plant’s interaction with its environment, with stress in the field making a mild cultivar hotter. Gives no ranges for named pod types and is not cited for any.
Also listed under: Plants and growing; Food science and processing
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity
Federica Barbieri, Giulia Tabanelli, Giacomo Braschi, Daniela Bassi, Sara Morandi, Vida Šimat, Martina Čagalj, Fausto Gardini, Chiara Montanari · International Journal of Molecular Sciences 26(8): 3875 · 2025
Academic paper · Read in full · Medium reliability
GC-MS composition and antimicrobial and antioxidant tests of ten commercial essential oils bought on the market, among them juniper berry and marjoram. Read in full. Competent for the composition of those single commercial oils; it is not a survey, and it measured no odour.
Also listed under: Food science and processing
Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation
Yingying Cai, Fenglin Gu, Yinghua Hong, Yonggan Chen, Fei Xu, Kejing An · Molecules 24(15): 2781 · 2019
Academic paper · Read in full · High reliability
Vanilla beans from Hainan cured by blanching at 70 °C for 5 min, daily sunning and oven sweating at 55 °C for six days, drying to about 30 per cent moisture over 36 sunny days and six months of conditioning, sampled at five stages for vanillin, glucovanillin, related phenolics and four enzyme activities. Read in full. Competent for how those compounds and enzymes changed through that one curing regime; the paper gives two different figures for some values, and it is one batch cured by one method, not vanilla curing in general. Later re-read: section 2.3 on vanillin and section 2.4.1 on glucovanillin.
doi.org/10.3390/molecules24152781
Also listed under: Food science and processing
Metabolome based volatiles mapping of roasted umbelliferous fruits aroma via HS-SPME GC/MS and peroxide levels analyses
Moamen M. Elmassry, Lubna Kormod, Rola M. Labib, Mohamed A. Farag · Journal of Chromatography B 1099: 117–126 · 2018
Academic paper · Abstract read · High reliability
Headspace SPME GC-MS profiles of 117 volatiles in raw and roasted anise, caraway, coriander, cumin and fennel fruits, with peroxide values. Read in the abstract only, which does not state the roasting conditions. Competent for the direction of the changes it names; headspace profiles, not absolute amounts.
doi.org/10.1016/j.jchromb.2018.09.022
Also listed under: Food science and processing
Microwave heating and conventional roasting of cumin seeds (Cuminum cyminum L.) and effect on chemical composition of volatiles
Sushmita Behera, S Nagarajan, L Jagan Mohan Rao · Food Chemistry 87(1): 25–29 · 2004
Academic paper · Abstract read · High reliability
Volatile oil distilled from cumin seed heated by microwaves at several power levels and conventionally roasted at several temperatures, analysed by GC and GC-MS. Read in the abstract only, through the authors' institutional repository; the figures are in the paper's tables, which were not read. Competent for the comparison between the two heating methods.
doi.org/10.1016/j.foodchem.2003.10.012
Also listed under: Food science and processing
Multivariate analysis of chemical markers to distinguish "Ceylon" and "Cassia" cinnamon in the Spanish market
Leontina Lipan, Marina Cano-Lamadrid, Hanán Issa-Issa, Carmen Muñoz, Francisca Hernández, Ángel Carbonell-Barrachina, Esther Sendra · Food Chemistry: X 28: 102484 · 2025
Academic paper · Abstract read · Medium reliability
Chemical and sensory markers distinguishing Ceylon from cassia cinnamon, applied to supermarket cinnamon in Alicante, Spain. Read in the abstract only. Competent for the markers named and the market result.
doi.org/10.1016/j.fochx.2025.102484
Also listed under: Food science and processing
Multivariate analysis of chemometric based aroma dynamics in small cardamom (Elettaria cardamomum Maton) during drying
Sushreesmita Mishra, Nikita Sanwal, Nitya Sharma, Jatindra K Sahu · Journal of Food Science and Technology 59(12): 4761–4771 · 2022
Academic paper · Abstract read · High reliability
Essential oil content and aroma composition of small cardamom dried at three temperatures in a hot-air convective dryer. Read in the abstract only, and the abstract as indexed is truncated. Competent for the range of the two main oil constituents across the dried samples; not for how each temperature compared.
doi.org/10.1007/s13197-022-05560-8
Also listed under: Food science and processing
Mustard oils and cannabinoids excite sensory nerve fibres through the TRP channel ANKTM1
Sven-Eric Jordt, David Julius, et al. · Nature 427: 260–265 · 2004
Academic paper · High reliability
Allyl isothiocyanate — the pungency of mustard, horseradish and wasabi — acting through TRPA1 rather than the chilli receptor. Competent for the receptor distinction between the two kinds of heat.
Also listed under: Food science and processing
Myristica fragrans Houtt. — Plant Resources of South-East Asia species account
M. Flach, M. Tjeenk Willink · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of nutmeg and mace. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the composition of nutmeg and mace, the major components of their essential oils and how East and West Indian oils differ, and the pigment of mace, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Myristica_fragrans_(PROSEA)
Also listed under: Plants and growing
New and improved methods for measuring acid insoluble ash
Keshun Liu · Animal Feed Science and Technology 288: 115282 · 2022
Academic paper · High reliability
What acid-insoluble ash measures, and how strongly the result depends on ashing temperature, acid treatment and recovery step. Written for feed and biomass, with sand among the samples; the method points are general. Read in the abstract.
doi.org/10.1016/j.anifeedsci.2022.115282
Also listed under: Food science and processing
New insight on the genesis and fate of odor-active compounds in vanilla beans (Vanilla planifolia G. Jackson) during traditional curing
Araceli Pérez Silva, Ziya Gunata, Jean-Paul Lepoutre, Eric Odoux · Food Research International 44(9): 2930–2937 · 2011
Academic paper · Abstract read · High reliability
Free and glucosidically bound odour-active compounds followed through 90 days of traditional curing of vanilla in Mexico. Read in the abstract only. Competent for the order in which glucosides were hydrolysed; the abstract gives no concentrations.
doi.org/10.1016/j.foodres.2011.06.048
Also listed under: Food science and processing
Nigella sativa L. — Plant Resources of South-East Asia species account
I. B. Ipor, L. P. A. Oyen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of nigella. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the odour and taste of the seed and the composition of its essential oil, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Nigella_sativa_(PROSEA)
Also listed under: Plants and growing
Note on Capsicums
Wilbur L. Scoville · Journal of the American Pharmaceutical Association 1(5): 453–454 · 1912
Historical primary source · Read in full · High reliability
The original two-page note, read in full in a scan in October 2026. Scoville macerates one grain of ground capsicum overnight in 100 cc of alcohol and adds the solution to sweetened water in definite proportions until a distinct but weak pungency is perceptible on the tongue; he reports Japan chillies at 1 in 20,000 to 30,000 and Mombasa chillies at 1 in 50,000 to 100,000. It does not use the term Scoville heat unit. Modern figures are derived from HPLC measurement of capsaicinoids and converted, not from tasting panels.
doi.org/10.1002/jps.3080010520
Also listed under: History and archaeology
Noxious cold ion channel TRPA1 is activated by pungent compounds and bradykinin
Michael Bandell, Ardem Patapoutian, et al. · Neuron 41: 849–857 · 2004
Academic paper · High reliability
Cinnamaldehyde, allyl isothiocyanate and related compounds activating TRPA1. Competent for why the bite of cinnamon and of mustard belong to one receptor family.
Also listed under: Food science and processing
Nutrients and Main Secondary Metabolites Characterizing Extracts and Essential Oil from Fruits of Ammodaucus leucotrichus Coss. & Dur. (Western Sahara)
Mohamed Lamin Abdi Bellau, Matteo Andrea Chiurato, Annalisa Maietti, Giancarlo Fantin, Paola Tedeschi, et al. · Molecules 27(15): 5013 · 2022
Academic paper · Read in full · High reliability
Two samples of the fruit, one gathered from wild plants at Bir Lehlu in the Western Sahara and one bought in the market at Tindouf, analysed for nutrients, minerals, fatty acids, the distilled oil and two extracts, by a pharmacist of the Sahrawi refugee camps and chemists at the University of Ferrara. Read as the full text held by Europe PMC: abstract, introduction, section 2.1 with Tables 1 to 3 and the opening of section 2.2 with Table 4. The sections on extracts, the spectra and the methods were not read. Competent for the composition of these two samples, for the description of the plant and fruit, and for the statement that the Sahrawi use the fruit as a cooking spice, which it makes without naming a dish. The running text gives 53.31 per cent perillaldehyde for the market sample where the abstract and Table 4 give 53.21; the table is followed. Its remarks on health are not cited.
doi.org/10.3390/molecules27155013
Also listed under: Plants and growing; Food science and processing; Culture and cuisine
Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China
Haijun Qiao, Yaping Li, Fengyun Cui, Weibing Zhang, Zhongming Zhang, Huifeng Li · Foods 13(21): 3519 · 2024
Academic paper · Read in full · Medium reliability
Home-made bacterial douchi collected from villagers in Longnan and Qingyang, Gansu, compared for nutrients, volatile compounds and microorganisms. Read through Europe PMC: the abstract, the introduction, the description of how samples were collected and the conclusions. The results sections and tables were not read. Competent for the division of douchi into fungal and bacterial types, for what distinguishes the bacterial type, and for the existence of the two Gansu products. Its remarks on nutrition and medicinal value are not cited.
Also listed under: Food science and processing; Culture and cuisine
Nutritional Composition, Bioactive Compounds, and Volatiles Profile Characterization of Two Edible Undervalued Plants: Portulaca oleracea L. and Porophyllum ruderale (Jacq.) Cass
Tamara Fukalova, María Dolores García-Martínez, María Dolores Raigón · Plants 11(3): 377 · 2022
Academic paper · Read in full · Medium reliability
Fresh leaves and tender stems of Porophyllum ruderale and purslane, wild and organically cultivated, from the Valencian coast of Spain. Read through Europe PMC: the abstract, the results on proximate composition with the moisture row of the first table, the results on volatile compounds, and the passage of the discussion on moisture. The mineral, phenolic and antioxidant results and the methods were not read. Competent for the water content of the leaves it analysed and for the share of monoterpenes among their volatiles; it names no single volatile compound. Its claim that the plant is rooted in the traditional cooking of the Valencian coast is not repeated, and its remarks on health are not cited. The first author’s surname is printed twice in the paper and is given once here.
doi.org/10.3390/plants11030377
Also listed under: Food science and processing
Ocimum basilicum L. — Plant Resources of South-East Asia species account
N. O. Aguilar, Pham Truong Thi Tho, L. P. A. Oyen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of sweet basil. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the character and main components of French and Réunion basil oils, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Ocimum_basilicum_(PROSEA)
Also listed under: Plants and growing
Optimizing drying techniques for turmeric (Curcuma longa L.): impacts on color, curcumin, and essential oil composition
Aghdas Shahimoridi, Mohammad-Taghi Ebadi, Mahdi Ayyari, Yadollah Yamini · Food Chemistry: X 30: 102914 · 2025
Academic paper · Read in full · High reliability
Slices 3 mm thick of hydroponically grown turmeric dried by sun, convection oven at 50 °C, vacuum oven, infrared, microwave at 500 W and freeze-drying, with drying time, colour, curcumin, phenolics, antioxidant assays and essential oil measured. Read in full. Competent for how those six methods compared on that material; the rhizomes were greenhouse-grown and were not boiled before drying, so it does not describe cured commercial turmeric.
doi.org/10.1016/j.fochx.2025.102914
Also listed under: Food science and processing
Optimizing sonication-assisted hydrodistillation of Cinnamomum tamala essential oil using response surface methodology and artificial neural network modeling
Parvej Hasan Jon, Jahid Hasan Shourove, Md. Kashem Ali, Oliur Rahman, Mostak Uddin Thakur, G. M. Rabiul Islam · Scientific Reports 16: 14107 · 2026
Academic paper · Read in full · Medium reliability
Extraction of essential oil from dried Cinnamomum tamala leaves bought in a market in Sylhet, Bangladesh, and identified by leaf morphology, with GC–MS of the oil obtained under optimised conditions. Read: abstract, materials, GC–MS method and the GC–MS results and discussion. Competent for the composition of that one oil; it is a single lot of market leaf, and the extraction modelling is outside what it is cited for.
doi.org/10.1038/s41598-026-42869-2
Also listed under: Food science and processing
Organic Acids from Roselle (Hibiscus sabdariffa L.) — A Brief Review of Its Pharmacological Effects
Jeannett A. Izquierdo-Vega, Diego A. Arteaga-Badillo, Manuel Sánchez-Gutiérrez, José A. Morales-González, Nancy Vargas-Mendoza, Carlos A. Gómez-Aldapa, Javier Castro-Rosas, Luis Delgado-Olivares, Eduardo Madrigal-Bujaidar, Eduardo Madrigal-Santillán · Biomedicines 8(5): 100 · 2020
Academic paper · Read in full · Medium reliability
A review written about pharmacology. Read through Europe PMC: the overview of the plant, the sections on traditional uses, on nutritional value and main compounds and on anthocyanins, and the passages on hydroxycitric acid and hibiscus acid that describe the compounds themselves. Competent for which organic acids and anthocyanins earlier work reported in the calyx, for the structure of hibiscus acid, for the names of the drinks in Mexico, Sudan and Nigeria, and for where roselle is grown in Mexico. It says roselle is native to India and Malaysia, which the two handbooks contradict; that statement is recorded as a disputed claim and not relied on. Nothing it says about effects on health is cited.
doi.org/10.3390/biomedicines8050100
Also listed under: Food science and processing; Culture and cuisine
Origanum L. (marjoram and oregano) — Plant Resources of South-East Asia species account
C. C. de Guzman, P. C. M. Jansen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of marjoram and oregano. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the major constituents of marjoram and oregano oils and the warning that published figures vary widely and sample identity is often doubtful, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Origanum_vulgare_(PROSEA)
Also listed under: Plants and growing
Pepper X dethrones Carolina Reaper as world’s hottest chilli pepper
Guinness World Records · 2023
Reference work · Medium reliability
The hottest-chilli record and the averages behind it: Carolina Reaper certified at 1,569,300 Scoville units in 2013 and 1,641,183 in 2017, from tests by Winthrop University, and Pepper X at 2,693,000 in 2023. A records body reporting laboratory averages submitted by a breeder — competent for what the record is, not for the heat of any pod a reader buys.
Perilla frutescens (L.) Britton — Plant Resources of South-East Asia species account
C. C. de Guzman, J. S. Siemonsma · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of perilla (shiso). The Properties section was read in full on the Pl@ntUse reproduction. Competent for its chemotypes, the composition of the culinary type and the leaf pigments, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Perilla_frutescens_(PROSEA)
Also listed under: Plants and growing
Petroselinum crispum (Miller) Nyman ex A.W. Hill — Plant Resources of South-East Asia species account
I. B. Ipor, L. P. A. Oyen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of parsley. The Properties section, with its composition tables, was read in full on the Pl@ntUse reproduction. Competent for the odour and flavour of the herb and fruit oils and the composition of four published oils; the figures come from individual oils, not ranges for the herb as sold.
uses.plantnet-project.org/en/Petroselinum_crispum_(PROSEA)
Also listed under: Plants and growing
Pharmacological Activity of Garcinia indica (Kokum): An Updated Review
Sung Ho Lim, Ho Seon Lee, Chang Hoon Lee, Chang-Ik Choi · Pharmaceuticals 14(12): 1338 · 2021
Academic paper · Read in full · Medium reliability
A review of laboratory studies of kokum extracts. The abstract, the introduction, the section on garcinol and the conclusions were read in full. Used here only for what the fruit is used for in cooking and for which compounds have been isolated from it; its pharmacological findings are from cell and animal studies and are not cited.
Also listed under: Food science and processing
Photodegradation of Turmeric Oleoresin Under Fluorescent Light and White LED: Impacts on the Chemical Stability, Bioactivity, and Photosensitizing Property of Curcuminoids
Heejeong Kim, Juyeon Oh, Jungil Hong · Molecules 30(15): 3187 · 2025
Academic paper · Abstract read · High reliability
Turmeric oleoresin exposed to fluorescent light and white LED at 10 W/m², with colour, curcuminoids and several activity assays. Read in the abstract only. Competent for the loss of colour and curcuminoids in the oleoresin under those lamps; not a measurement on ground turmeric in a jar.
doi.org/10.3390/molecules30153187
Also listed under: Food science and processing
Phytochemical composition and toxicological screening of anise myrtle and lemon myrtle using zebrafish larvae
Paolin Rocio Cáceres-Vélez, Akhtar Ali, Frank R. Dunshea, Patricia R. Jusuf, et al. · Antioxidants 13(8): 977 · 2024
Academic paper · High reliability
Phenolic composition of anise and lemon myrtle leaf, with a summary of their culinary uses (shortbread, milk-based dishes, pasta, macadamia nuts, oils). Competent for leaf composition and for the fact of culinary use; its zebrafish toxicity screen is not cited as a safety finding for food use.
doi.org/10.3390/antiox13080977
Also listed under: Food science and processing
Phytochemicals in native Peruvian Capsicum pubescens (Rocoto)
Sven W. Meckelmann, et al. · European Food Research and Technology · 2015
Academic paper · High reliability
Capsaicinoids, colour and other constituents measured in 32 rocoto accessions from the Peruvian national germplasm collection: total capsaicinoids of 55 to 410 mg per 100 g, about 8,400 to 60,000 Scoville units. Competent for how pungent native rocoto is and how much it varies; the health-related measurements are not cited.
link.springer.com/article/10.1007/s00217-015-2506-y
Also listed under: Plants and growing
Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment
Ana M. Sánchez, Manuel Carmona, Manuel Jarén-Galán, M. Isabel Mínguez Mosquera, Gonzalo L. Alonso · Journal of Agricultural and Food Chemistry 59(1): 249–255 · 2011
Academic paper · Abstract read · High reliability
Degradation kinetics of picrocrocin in aqueous saffron extracts held at 5 to 70 °C and of purified picrocrocin in water at 100 °C. Read in the abstract only. Competent for the half-lives and the safranal yield the abstract reports; extracts and pure compound in the laboratory, not a dish.
Also listed under: Food science and processing
Pimenta dioica (L.) Merrill — Plant Resources of South-East Asia species account
D. Sulistiarini · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of allspice (pimento). The Properties section was read in full on the Pl@ntUse reproduction. Competent for the composition of the berry and leaf oils and their character, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Pimenta_dioica_(PROSEA)
Also listed under: Plants and growing
Piper cubeba L.f. — Plant Resources of South-East Asia species account
D. Utami, P. C. M. Jansen · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of cubeb, with notes on the long peppers. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the taste, odour and composition of cubeb, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Piper_cubeba_(PROSEA)
Also listed under: Plants and growing
Placenta, Pericarp, and Seeds of Tabasco Chili Pepper Fruits Show a Contrasting Diversity of Bioactive Metabolites
Felipe Cervantes-Hernández, Paul Alcalá-González, Octavio Martínez, José Juan Ordaz-Ortiz · Metabolites 9(10): 206 · 2019
Academic paper · Abstract read · High reliability
Untargeted UHPLC-MS metabolite profiles of the pericarp, placenta and seeds of red-ripe Tabasco pepper (Capsicum frutescens). Read in the abstract, with the full text consulted for its methods. Competent for the placenta being the tissue richest in capsaicinoid-related compounds; fold changes in signal, not concentrations.
Also listed under: Plants and growing; Food science and processing
Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry (Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools
Mohamed A. Farag, Amira R. Khattab, Samir Shamma, Sherif M. Afifi · Foods 10(4): 728 · 2021
Academic paper · Read in full · Medium reliability
Headspace SPME-GC-MS volatiles and GC-MS primary metabolites of white and red mahlab seeds from Greece, Egypt and Sudan, raw and roasted at 180 °C for 15–20 min. Read in full. Competent for which volatiles the headspace held and how roasting changed them, as relative peak areas; odour descriptions are taken from the literature, not from a panel, and the samples are few.
Also listed under: Food science and processing
PubChem compound database
National Center for Biotechnology Information, US National Library of Medicine
Reference work · High reliability
Molecular identity: formulae, structures, isomer relationships and synonyms for individual compounds. Competent for what a molecule is and for whether two names denote the same substance. Not a source for sensory character, culinary behaviour, dose response or safety, and it aggregates depositor-supplied records whose annotations vary in quality.
Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels
Diana M. Bautista, David Julius, et al. · Nature Neuroscience 11: 772–779 · 2008
Academic paper · High reliability
Hydroxy-α-sanshool exciting touch-sensitive as well as pain-sensitive neurons by blocking KCNK3, KCNK9 and KCNK18 channels — the mechanism behind a tingle that is not heat. Competent for the numbing mechanism.
Also listed under: Food science and processing
Quantitaive and Qualitative Changes Associated with Heat Treatments in the Carotenoid Content of Paprika Oleoresins
Manuel Jarén-Galán, M. Isabel Mínguez-Mosquera · Journal of Agricultural and Food Chemistry 47(10): 4379–4383 · 1999
Academic paper · Abstract read · High reliability
Loss of the red and yellow carotenoid fractions of four paprika oleoresins held at four temperatures. Read in the abstract only. Competent for the relative stability of the two fractions above and below 60 °C; oleoresin, and the abstract gives no rates.
Also listed under: Food science and processing
Quantitative profiling of capsaicin content in seven chili pepper cultivars using optimized HPLC
Pramod Pandey, Jiang Huo, Qi Zhang · Frontiers in Plant Science 17: 1749488 · 2026
Academic paper · Medium reliability
Reversed-phase HPLC-UV measurement of capsaicin in seven chilli cultivars, comparing extraction from dried and fresh pepper. Read in the abstract. Competent for those measurements on those samples.
doi.org/10.3389/fpls.2026.1749488
Also listed under: Food science and processing
Rapid Detection of Black Pepper Adulteration with Endogenous and Exogenous Materials: Assessment of Benchtop and Handheld Infrared Spectrometers
Paul Rentz, Alina Mihailova, Horacio Heinzen, Martine Bergaentzlé, Elisa Ruhland, Marivil D. Islam, Islam Hamed, Christina Vlachou · Foods 15(4): 754 · 2026
Academic paper · High reliability
Benchtop FTIR-ATR and FT-NIR and two handheld NIR spectrometers with chemometric models, tested on authentic black pepper, other peppers and 27 adulterants, including samples spiked at 5–95%. Read in the abstract. Competent for the performance of those instruments and models on that sample set.
Also listed under: Food science and processing
Release of Allyl Isothiocyanate from Mustard Seed Meal Powder
Ruyan Dai, Loong‐Tak Lim · Journal of Food Science 79(1): E47–E53 · 2014
Academic paper · Abstract read · High reliability
Release of allyl isothiocyanate from defatted and partly defatted mustard seed meal powders of 5 to 300 μm exposed to air of 85 or 100 per cent relative humidity at 5, 20 or 35 °C. Read in the abstract only. A packaging study; competent for moisture, temperature and particle size as the controls on release.
doi.org/10.1111/1750-3841.12322
Also listed under: Food science and processing
Revealing the sterilization impact on paprika fingerprint: Key markers identified using untargeted metabolomics by liquid chromatography-Orbitrap high-resolution mass spectrometry
Araceli Rivera-Pérez, Manuel Acosta Motos, Antonia Garrido Frenich · Food Chemistry 463: 141385 · 2025
Academic paper · Abstract read · High reliability
Untargeted metabolomics comparing heat-sterilised and untreated paprika. Read in the abstract only. Competent for the classes of marker compounds that distinguished treated from untreated samples; the sterilisation conditions are not given in the abstract.
doi.org/10.1016/j.foodchem.2024.141385
Also listed under: Food science and processing; Safety and health
Role of the Fermentation Process in Off-odorant Formation in White Pepper: On-site Trial in Thailand
Martin Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry 53(15): 6056–6060 · 2005
Academic paper · Abstract read · High reliability
Off-odorants quantified by stable isotope dilution in white pepper taken from a retting batch at a production plant in Thailand, with model fermentations under different regimes. Read in the abstract only. Competent for the conclusion that 3-methylindole, 4-methylphenol and butanoic acid form during retting; the abstract gives no concentrations. The abstract says the off-odorants were formed during retting and gives neither the sampling points nor any figures; the article itself is not open and was not read.
Also listed under: Food science and processing
Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
Hai-Yao Wu, Kai-Min Yang, Po-Yuan Chiang · Molecules 23(6): 1357 · 2018
Academic paper · Read in full · Medium reliability
An extract of dehydrated roselle calyces from Taiwan, placed in buffers from pH 1 to 7 and heated at 70, 80 and 90 °C, with colour and anthocyanin content measured. Read through Europe PMC: the abstract, the results and discussion with the tables of colour values and colour difference, the description of the materials and extract, and the conclusions. Competent for the total anthocyanin content of the calyces used, the colour of the extract at each pH and how much anthocyanin survived heating. One laboratory, one lot of calyces, and an ethanol–water extract in buffer, not a drink or a sauce. Its antioxidant assays are not cited.
doi.org/10.3390/molecules23061357
Also listed under: Food science and processing
Rosmarinus officinalis L. — Plant Resources of South-East Asia species account
C. C. de Guzman · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of rosemary. The Properties section was read in full on the Pl@ntUse reproduction. Competent for which oil components the handbook credits with which notes, and the three commercial oil types, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Rosmarinus_officinalis_(PROSEA)
Also listed under: Plants and growing
Safety and efficacy of a feed additive consisting of an essential oil from the gum resin of Ferula assa-foetida L. (asafoetida oil) for use in dogs and cats (FEFANA asbl)
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) · EFSA Journal 20(12): e07688 · 2022
Government publication · Read in full · High reliability · Speaks for European Union
The European Food Safety Authority’s assessment of asafoetida oil as a feed flavouring. The characterisation and composition sections and the safety tables were read in full. Competent for the composition of the oil distilled from the gum resin, from three batches; it concerns the oil, not the compounded asafoetida sold for cooking, and its safety conclusions are for dogs and cats.
doi.org/10.2903/j.efsa.2022.7688
Also listed under: Standards and trade; Safety and health
Safety and efficacy of a feed additive consisting of an essential oil obtained from the fruit of Apium graveolens L. (celery seed oil) for all animal species (FEFANA asbl)
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) · EFSA Journal 22(7): e8907 · 2024
Government publication · Read in full · High reliability · Speaks for European Union
The European Food Safety Authority’s assessment of celery seed oil as a feed flavouring. The characterisation and composition sections were read in full. Competent for the specification and analysed composition of commercial celery seed oil batches; it concerns the distilled oil, not the seed, and measures no odour.
doi.org/10.2903/j.efsa.2024.8907
Also listed under: Standards and trade; Safety and health
Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis
Josep Rubert, Ondrej Lacina, Milena Zachariasova, Jana Hajslova · Food Chemistry · 2016
Academic paper · High reliability
Metabolomic fingerprinting of 44 commercial saffron samples, which classed more than half of those sold as "Spanish saffron" as neither grown nor processed in Spain, and set that against a Spanish export trade far larger than Spanish production. Competent for origin fraud in the samples tested and for the method; the sample was not a market survey.
doi.org/10.1016/j.foodchem.2016.01.003
Also listed under: Food science and processing; Standards and trade
Salvia officinalis L. — Plant Resources of South-East Asia species account
U. A. Dasuki · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of sage. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the odour and main components of sage oil and the bitter principles of the leaf, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Salvia_officinalis_(PROSEA)
Also listed under: Plants and growing
Satureja hortensis L. — Plant Resources of South-East Asia species account
Dzuong Duc Huyen, M. Brink · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of summer savory. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the odour and taste of the herb and the composition of its oil, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Satureja_hortensis_(PROSEA)
Also listed under: Plants and growing
Silencing onion lachrymatory factor synthase causes a significant change in the sulfur secondary metabolite profile
Colin C. Eady, Takahiro Kamoi, Masahiro Kato, Noel G. Porter, Sheree Davis, Martin Shaw, Akiko Kamoi, Shinsuke Imai · Plant Physiology 147(4): 2096–2106 · 2008
Academic paper · Abstract read · High reliability
Onion plants in which the gene for lachrymatory factor synthase was silenced, and what their cut tissue produced instead. Only the abstract was read: it supports the size of the fall in enzyme activity and the direction of the change in sulphur compounds, and gives no sensory test.
Also listed under: Food science and processing
Simultaneous quantification of crocetin esters and picrocrocin changes in Chinese saffron by high-performance liquid chromatography-diode array detector during 15 years of storage
Ping Wang, Yingpeng Tong, Yongqiu Yan, Xingyi Zhu, Ruoxi Liu, Feng Gong, Ling Zhang · Pharmacognosy Magazine 11(43): 540 · 2015
Academic paper · Read in full · High reliability
Saffron from one farm in Zhejiang, harvested in different years and all dried by hot air at 110 °C for 6 min, kept in zip-lock bags in a cool dry place at room temperature and analysed together for picrocrocin and four crocetin esters. Read in full. Competent for the losses it reports with years of storage; the samples are different harvests, not one lot followed through time, and humidity and light were not controlled.
doi.org/10.4103/0973-1296.160467
Also listed under: Food science and processing
Sinapis alba L. — Plant Resources of South-East Asia species account
H. Toxopeus, J. H. Lubberts · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of white mustard. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the glucosinolate of the seed and the isothiocyanate it releases, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Sinapis_alba_(PROSEA)
Also listed under: Plants and growing
Spice Quality: Effect of Cryogenic and Ambient Grinding on Volatiles
C. A. Pesek, L. A. Wilson, E. G. Hammond · Journal of Food Science 50(3): 599–601 · 1985
Academic paper · Abstract read · High reliability
Gas-chromatographic and sensory comparison of cinnamon, cumin, nutmeg, oregano and white pepper milled cryogenically and at ambient temperature. Read in the abstract only. Competent for the direction of the difference; no figures in the abstract.
doi.org/10.1111/j.1365-2621.1985.tb13753.x
Also listed under: Food science and processing
Spilanthol: occurrence, extraction, chemistry and biological activities
Alan F. Barbosa, et al. · Revista Brasileira de Farmacognosia 26: 128–133 · 2016
Academic paper · High reliability
Review of spilanthol, the alkylamide responsible for the tingling and numbing of jambu (Acmella oleracea): where it occurs, its structure and how it is extracted. Competent for identity and occurrence; its pharmacological sections are not cited here.
Stability of Capsaicinoid Content at Raised Temperatures
Wenhui Si, Sun Wa Man, Zhen-Yu Chen, Hau Yin Chung · Natural Product Communications 9(7): 1934578X1400900726 · 2014
Academic paper · Abstract read · High reliability
A model-system study of how initial concentration, temperature, time and pH change capsaicinoid content on heating. Read in the abstract only, which gives directions and no rate constants. Competent for the direction of each effect in solution; not a measurement on chilli.
doi.org/10.1177/1934578x1400900726
Also listed under: Food science and processing
Stability of curcumin in buffer solutions and characterization of its degradation products
Ying-Jan Wang, Min-Hsiung Pan, Ann-Lii Cheng, Liang-In Lin, Yuan-Soon Ho, Chang-Yao Hsieh, Jen-Kun Lin · Journal of Pharmaceutical and Biomedical Analysis 15(12): 1867–1876 · 1997
Academic paper · Abstract read · High reliability
Degradation kinetics of pure curcumin in buffers of pH 3 to 10 and in physiological media at 37 °C, with its degradation products. Read in the abstract only. Competent for the pH dependence of curcumin's stability in solution; a pharmaceutical model system, not a food, and its figures are for body temperature.
doi.org/10.1016/s0731-7085(96)02024-9
Also listed under: Food science and processing
Statistical quality control of total ash, acid-insoluble ash, loss on drying, and hazardous heavy metals contained in the component medicinal herbs of “Ssanghwatang”, a widely used oriental formula in Korea
Donggyu Kim, Bogsoon Kim, Eunsun Yun, Junghun Kim, Youngzoo Chae, Seungkook Park · Journal of Natural Medicines 67(1): 27–35 · 2013
Academic paper · Medium reliability
1,024 market samples of nine dried herbs in Seoul, including cinnamon bark and dried ginger, tested for total ash, acid-insoluble ash, loss on drying and heavy metals. Cited only for what acid-insoluble ash indicates; read in the abstract.
doi.org/10.1007/s11418-012-0640-4
Also listed under: Food science and processing
Structural decoding of reversible covalent linkage of odorants in human olfactory receptor OR6A2
T. Wang, Y. Wu, L. Wang, et al. · Cell 189(5): 1451–1464 · 2026
Academic paper · High reliability
Structures of the olfactory receptor OR6A2 bound to aldehydes; states that the receptor selectively senses medium-chain aldehydes and belongs to the receptor cluster genetically associated with soapy perception of coriander leaf. Competent for the receptor’s aldehyde selectivity.
Study on the aroma formation pathways in huajiao (Zanthoxylum bungeanum M.) oil during the frying process: Instrumental, sensory, and correlation analysis
Jiahui Gu, Ping Zhan, Honglei Tian, Peng Wang, Wanying He, Jingzhang Geng, Runguang Zhang · Journal of Food Composition and Analysis 146: 107968 · 2025
Academic paper · Abstract read · High reliability
The origin of the volatiles in fried huajiao oil, traced by comparing raw and roasted Sichuan pepper, heated rapeseed oil and the finished oil by GC-MS, olfactometry, odour activity values and recombination tests. Read in the abstract only. Competent for which aroma compounds come from the spice and which from the heated oil.
doi.org/10.1016/j.jfca.2025.107968
Also listed under: Food science and processing
Sweet Woodruff (Galium odoratum L.) — More than Just Coumarin: From Fundamental to Biomass Valorization
Molecules 31(16): 2920 · 2026
Academic paper · High reliability
Review of the chemistry of sweet woodruff, including the formation of coumarin from glycosidically bound melilotoside precursors during wilting and drying. Competent for composition and its formation; its sections on uses beyond food are not cited here.
doi.org/10.3390/molecules31162920
Also listed under: Plants and growing; Food science and processing
Tamarindus indica telomere-to-telomere genome reveals tartaric acid accumulation in fruit
Zhidong Li, Shenghao Wang, Shuling Wang, Chong Wang, Hongbin Zhang, Fei Chen, Wenquan Wang · Plant Diversity 48(2): 429–432 · 2026
Academic paper · Read in full · High reliability
A complete genome of tamarind with the metabolites of the fruit followed through three stages of development. A short letter, read in full. Competent for the finding that tartaric acid accumulates in the fruit and is the main contributor to its sourness; it reports no concentration in the text, and its account of why is inference from duplicated genes.
doi.org/10.1016/j.pld.2025.12.011
Also listed under: Plants and growing
Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase
D. Van Eylen, Indrawati, M. Hendrickx, A. Van Loey · Food Chemistry 97(2): 263–271 · 2006
Academic paper · Abstract read · High reliability
Thermal and pressure inactivation kinetics of partially purified myrosinase from Sinapis alba seed in a model system. Read in the abstract only. Competent for the temperature at which the yellow-mustard enzyme begins to be destroyed; a purified enzyme in buffer.
doi.org/10.1016/j.foodchem.2005.03.046
Also listed under: Food science and processing
The capsaicin receptor: a heat-activated ion channel in the pain pathway
Michael J. Caterina, David Julius, et al. · Nature 389: 816–824 · 1997
Academic paper · High reliability
The cloning of TRPV1 and the demonstration that capsaicin and noxious heat open the same channel — the molecular reason chilli is described as hot. Competent for the receptor mechanism; not a clinical source.
Also listed under: Food science and processing
The degradation kinetics of flavor in black pepper (Piper nigrum L.)
P. Nisha, Rekha S. Singhal, Aniruddha B. Pandit · Journal of Food Engineering 92(1): 44–49 · 2009
Academic paper · Abstract read · High reliability
Loss of piperine and total extractable oleoresin from black pepper heated at 50 to 120 °C and in open-pan, pressure and slow cooking. Read in the abstract only, which reports first-order kinetics and no rate constants. Competent for the fact and form of the loss; not for its size.
doi.org/10.1016/j.jfoodeng.2008.10.018
Also listed under: Food science and processing
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
Hong Liu, Fankui Zeng, Qinghuang Wang, Shiyi Ou, Lehe Tan, Fenglin Gu · Food Chemistry 141(4): 3402–3408 · 2013
Academic paper · Abstract read · High reliability
Black, white and green pepper ground cryogenically and by hammer mill, compared by headspace GC-MS, sensory evaluation and electronic nose, fresh and after six months at 4 °C. Read in the abstract only. Competent for the comparison between the two mills and for loss in storage; no figures in the abstract.
doi.org/10.1016/j.foodchem.2013.06.052
Also listed under: Food science and processing
The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds
Dahye Kim, Hyeyoung Park, In Hee Cho · Food Science and Biotechnology 31(2): 211–220 · 2022
Academic paper · Read in full · High reliability
Capsaicin and dihydrocapsaicin (HPLC), volatiles (solvent-assisted flavour evaporation and GC-MS) and fatty acids in Korean dried red pepper seeds raw and roasted in a convection oven at 100 and 200 °C for 2 min. Read in full. Competent for those seeds under those two treatments; seeds separated from the fruit, not the flesh or the ground spice.
doi.org/10.1007/s10068-021-01023-6
Also listed under: Food science and processing
The effect of thermal treatment on β-glucosidase inactivation in vanilla bean (Vanilla planifolia Andrews)
Ofelia Márquez, Krzysztof N. Waliszewski · International Journal of Food Science & Technology 43(11): 1993–1999 · 2008
Academic paper · Abstract read · High reliability
The pH and temperature optimum and thermal inactivation kinetics of β-glucosidase from vanilla beans, in hot water and in an oven. Read in the abstract only. Competent for the losses of enzyme activity at the stated temperatures and times; it measured the enzyme, not the vanillin a cured bean ends with.
doi.org/10.1111/j.1365-2621.2008.01804.x
Also listed under: Food science and processing
The effects of drying methods and harvest season on piperine, essential oil composition, and multi-elemental composition of black pepper
Luiza V. Vieira, Maria Eduarda M. Juvenato, Maiara Krause, Otávio A. Heringer, Juliano S. Ribeiro, Geisamanda P. Brandão, Ricardo M. Kuster, Maria Tereza W.D. Carneiro · Food Chemistry 390: 133148 · 2022
Academic paper · Abstract read · High reliability
Piperine, essential oil composition and elements in Brazilian black pepper by drying method and harvest season. Read in the abstract only. Competent for the direction of the effects the abstract reports; it gives no oil or piperine figures.
doi.org/10.1016/j.foodchem.2022.133148
Also listed under: Food science and processing
The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution
Ya Gao, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, Baoguo Sun, Xi Feng, Yanping Chen, Ying Liu · Foods 11(15): 2260 · 2022
Academic paper · Read in full · Medium reliability
Odorants of a commercial Yongchuan douchi that assessors associated with saltiness, eight of them then tested in a weak salt solution. Read through Europe PMC: the abstract, the passage of the results on pyrazines and the conclusions. The methods and the remaining results were not read. Competent for which odorants raised the saltiness a panel perceived in salt water and for the authors’ account of where pyrazines come from. The tests were in salt solution, not in douchi or in a dish.
Also listed under: Food science and processing
The Identification and Cytotoxic Evaluation of Nutmeg (Myristica fragrans Houtt.) and Its Substituents
Suthiwat Khamnuan, Ampai Phrutivorapongkul, Pornsiri Pitchakarn, Pensiri Buacheen, Jirarat Karinchai, Chuda Chittasupho, Mingkwan Na Takuathung, Tinnakorn Theansungnoen, Kannika Thongkhao, Aekkhaluck Intharuksa · Foods 12(23): 4211 · 2023
Academic paper · Read in full · Medium reliability
Morphology, TLC, HPLC, GC-MS and DNA barcoding of authentic Myristica fragrans and 22 commercial nutmeg and mace samples from Thai markets. Read in full. Competent for the botanical identity of those samples; a small market sample from one country, not a prevalence.
Also listed under: Plants and growing
The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China
Yingpeng Tong, Xingyi Zhu, Yongqiu Yan, Ruoxi Liu, Feng Gong, Ling Zhang, Jiangning Hu, Ling Fang, Ruwei Wang, Ping Wang · International Journal of Analytical Chemistry 2015: 953164 · 2015
Academic paper · Read in full · High reliability
Fresh saffron stigmas from Jiande, Zhejiang, dried in an electric oven, a vacuum oven or a microwave under several time and temperature settings, with crocins, picrocrocin, HTCC and safranal by HPLC. Read in full. Competent for how those compounds responded to the settings tested, expressed as percentage changes in peak area between two settings; one harvest day, and no absolute contents are given.
Also listed under: Food science and processing
The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)
Teresa Soledad Cid-Pérez, Guadalupe Virginia Nevárez-Moorillón, Carlos Enrique Ochoa-Velasco, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Raúl Avila-Sosa · Molecules 26(22): 6954 · 2021
Academic paper · Read in full · High reliability
Review of how post-harvest drying and storage shape the volatile compounds of saffron, including the drying practices recorded for India, Iran, Morocco, Italy, Greece, Spain and Australia. The sections on drying, storage and volatile formation were read in full. Competent for what the reviewed literature reports; the national practices are described at second hand, from the studies it cites.
doi.org/10.3390/molecules26226954
Also listed under: Food science and processing
The relation between glucovanillin, β-D-glucosidase activity and cellular compartmentation during the senescence, freezing and traditional curing of vanilla beans
E. Odoux, J. Escoute, J.-L. Verdeil · Annals of Applied Biology 149(1): 43–52 · 2006
Academic paper · Abstract read · High reliability
Glucovanillin hydrolysis, β-glucosidase activity and cell structure in Madagascan vanilla pods left to senesce, frozen and thawed, or traditionally cured. Read in the abstract only, which reached us with some figures garbled; only the statements that are unambiguous are used. Competent for the conclusion that cell compartmentation, not the level of enzyme activity, limits hydrolysis.
doi.org/10.1111/j.1744-7348.2006.00071.x
Also listed under: Food science and processing
The Stability of Gingerol and Shogaol in Aqueous Solutions
Sushila Bhattarai, Van Hoan Tran, Colin Charles Duke · Journal of Pharmaceutical Sciences 90(10): 1658–1664 · 2001
Academic paper · Abstract read · High reliability
Kinetics of [6]-gingerol and [6]-shogaol in aqueous solution at 37 to 100 °C and pH 1, 4 and 7, by HPLC. Read in the abstract only. Competent for the reversible dehydration of gingerol to shogaol and its dependence on acidity in solutions of the pure compound; not a measurement on ginger or on food.
Also listed under: Food science and processing
Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds
Olukayode Adediran Okunade, Sameer Khalil Ghawi, Lisa Methven, Keshavan Niranjan · Food Chemistry 187: 485–490 · 2015
Academic paper · Abstract read · High reliability
Activity and thermal and pressure inactivation of myrosinase extracted from black (Brassica nigra), brown (Brassica juncea) and yellow (Sinapis alba) mustard seed. Read in the abstract only. Competent for the differences between the three species in enzyme activity and heat stability; enzyme extracts, not whole seed in a pan.
doi.org/10.1016/j.foodchem.2015.04.054
Also listed under: Food science and processing
Thermal decomposition of capsaicin. 1. Interactions with oleic acid at high temperatures
David E. Henderson, Susan K. Henderson · Journal of Agricultural and Food Chemistry 40(11): 2263–2268 · 1992
Academic paper · Abstract read · High reliability
GC-MS identification of the products formed when capsaicin is decomposed by heat, alone and mixed with oleic acid. Read in the abstract only. Competent for the identity of the products; the abstract states no temperatures or yields.
Also listed under: Food science and processing
Thermal degradation kinetics study of curcumin with nonlinear methods
Zhipeng Chen, Yao Xia, Sen Liao, Yingheng Huang, Yu Li, Yu He, Zhangfa Tong, Bin Li · Food Chemistry 155: 81–86 · 2014
Academic paper · Abstract read · High reliability
Thermogravimetric study of the thermal decomposition of curcumin used as a food colouring. Read in the abstract only. Competent for the two-stage decomposition and for the authors' conclusion that processing should stay below 190 °C; pure curcumin heated dry in an instrument, not turmeric in food.
doi.org/10.1016/j.foodchem.2014.01.034
Also listed under: Food science and processing
Thermal Degradation of Allyl Isothiocyanate in Aqueous Solution
Chung-Wen Chen, Chi-Tang Ho · Journal of Agricultural and Food Chemistry 46(1): 220–223 · 1998
Academic paper · Abstract read · High reliability
Products formed when allyl isothiocyanate is refluxed in water at 100 °C for 1 h, identified by GC-MS and LC-MS. Read in the abstract only. Competent for the identity of the breakdown products of the pure compound; no yields are given in the abstract.
Also listed under: Food science and processing
Thermal processing and geographical origin as drivers of terpenoids variation in Anethum graveolens L. essential oils: A biplot analysis
Karim Farmanpour Kalalagh, Mehdi Mohebodini, Naser Sabaghnia, Arman Beyraghdar Kashkooli, Hassan Esmaeili · PLOS One 20(8): e0327018 · 2025
Academic paper · Read in full · Medium reliability
Essential-oil yield and composition of the leaves and flowers of six Iranian dill genotypes grown in one field and dried in shade or in an oven at 40 or 60 °C. Read in full. Competent for how drying temperature and genotype interacted in that material; analysed as a biplot rather than as a table of means for every treatment, and no sensory test.
doi.org/10.1371/journal.pone.0327018
Also listed under: Plants and growing; Food science and processing
Thymus vulgaris L. — Plant Resources of South-East Asia species account
S. H. Widodo · PROSEA Foundation; species account reproduced on Pl@ntUse (CC BY-SA)
Reference work · Read in full · High reliability
The handbook account of thyme. The Properties section was read in full on the Pl@ntUse reproduction. Competent for the odour of thyme oil, its characteristic phenols and how oils of Thymus vulgaris and T. zygis differ, as the handbook summarises earlier analyses; its composition figures come from individual published oils and are not ranges for the spice as traded.
uses.plantnet-project.org/en/Thymus_vulgaris_(PROSEA)
Also listed under: Plants and growing
TRPA1 mediates the noxious effects of natural sesquiterpene deterrents
Jasmine Escalera, Sven-Eric Jordt, et al. · Journal of Biological Chemistry 283: 24136–24144 · 2008
Academic paper · High reliability
Polygodial and related unsaturated dialdehydes activating the irritant receptor TRPA1, selectively against TRPV1 and other thermosensitive channels. Competent for the receptor mechanism; not a culinary or toxicology source.
Also listed under: Food science and processing
Vanilla curing under laboratory conditions
Mark J.W Dignum, Josef Kerler, Rob Verpoorte · Food Chemistry 79(2): 165–171 · 2002
Academic paper · Abstract read · High reliability
A laboratory model of vanilla curing in which enzyme activities and glucosides were followed after scalding and autoclaving. Read in the abstract only. Competent for which enzymes survived the heat treatments tested and for the glucoside levels the abstract gives; not a study of commercial curing.
doi.org/10.1016/s0308-8146(02)00125-5
Also listed under: Food science and processing
Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers
Hubert Kollmannsberger, Adrián Rodríguez-Burruezo, Siegfried Nitz, Fernando Nuez · Journal of the Science of Food and Agriculture 91: 1598–1611 · 2011
Academic paper · High reliability
More than two hundred volatiles and the capsaicinoids of Andean ají and rocoto accessions, which measured 13 to 352 mg of total capsaicinoids per kg against 1,605 for a Capsicum chinense control — mildly pungent by comparison — with earthier, more vegetal aromas than C. chinense. Competent for the chemistry of the Andean species.
onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4354
Also listed under: Plants and growing
Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method
Ángel Calín-Sánchez, Krzysztof Lech, Antoni Szumny, Adam Figiel, Ángel A. Carbonell-Barrachina · Food Research International 48(1): 217–225 · 2012
Academic paper · Abstract read · High reliability
Sweet basil dried by convection, vacuum-microwave or the two combined, with volatiles by hydrodistillation. Read in the abstract only. Competent for the total volatile concentrations before and after drying.
doi.org/10.1016/j.foodres.2012.03.015
Also listed under: Food science and processing
Volatile compounds in Bacillus-fermented soybeans
A. Leejeerajumnean, S. C. Duckham, J. D. Owens, Jennifer Ames · Journal of the Science of Food and Agriculture 81(5): 525–529 · 2001
Academic paper · Abstract read · High reliability
Abstract only, read on a university’s research page; the paper is closed. Soybeans fermented by their natural flora and followed for 72 hours, with two commercial dried thua nao and two commercial natto analysed beside them. Cited for the totals the abstract gives for volatile compounds before and after fermentation, after sun-drying and in the commercial dried samples, and for the compounds it names as the main ones. The tables, the methods and the number of batches were not read.
pure.qub.ac.uk/en/publications/volatile-compounds-in-bacillus-fermented-soybeans
Also listed under: Food science and processing
Volatile Compounds of Black Cumin Seeds ( Nigella sativa L.) from Microwave‐Heating and Conventional Roasting
Mustafa Kiralan · Journal of Food Science 77(4): C481–C484 · 2012
Academic paper · Abstract read · High reliability
Headspace SPME GC-MS of volatiles in raw, conventionally roasted and microwave-roasted (0.45 kW for 2, 4 and 8 min) Nigella sativa seed. Read in the abstract only. Competent for the fall in thymoquinone and p-cymene and the rise in pyrazines and furans; no figures in the abstract.
doi.org/10.1111/j.1750-3841.2012.02638.x
Also listed under: Food science and processing
Volatile profiles of thua nao, a Thai fermented soy product
Katekan Dajanta, Arunee Apichartsrangkoon, Ekachai Chukeatirote · Food Chemistry 125(2): 464–470 · 2011
Academic paper · Abstract read · High reliability
Abstract only, as held by Europe PMC; the paper is closed. Cooked soybeans, soybeans fermented with one Bacillus subtilis strain and soybeans left to ferment unaided, analysed for headspace volatiles. Cited for the compounds the abstract names as predominant in each of the two fermented products. The abstract does not say what the unfermented beans held, so nothing is taken from it about what the fermentation formed.
doi.org/10.1016/j.foodchem.2010.09.030
Also listed under: Food science and processing
Set out under another heading
162 sources that are also cited for the subjects on this page. Each is described in full on the list named, under the subject it is first cited for.
Plants and growing (30)
- A chromosome-scale genome assembly of turmeric provides insights into curcumin biosynthesis and tuber formation mechanism — 2022
- Allium cepa L. — Plant Resources of Tropical Africa species account — 2004
- Allium cepa L. cv. group Common Onion — Plant Resources of South-East Asia species account
- Allium sativum L. — Plant Resources of Tropical Africa species account — 2004
- Allium ursinum L. as a Source of Natural Antioxidants: Phytochemical Diversity, Biological Effects, and Functional Food Applications — 2026
- Amomum compactum Soland. ex Maton — Plant Resources of South-East Asia: Spices
- Andaliman (Zanthoxylum acanthopodium DC.) a herbal medicine from North Sumatera, Indonesia: Phytochemical and pharmacological review — 2023
- Barcode high-resolution melting (Bar-HRM) analysis to authenticate true cinnamon (Cinnamomum verum) from its adulterants and contaminants — 2025
- ‘Bhut Jolokia’ — the world’s hottest known chile pepper is a putative naturally occurring interspecific hybrid — 2007
- Cleome viscosa L. — Plant Resources of Tropical Africa species account — 2004
- Culinary Herbs and Spices of the World — 2014
- Evaluation of climate factors affecting the quality of red huajiao (Zanthoxylum bungeanum maxim.) based on UPLC-MS/MS and MaxEnt model — 2022
- Haplotype-resolved genome of diploid ginger (Zingiber officinale) and its unique gingerol biosynthetic pathway — 2021
- Hibiscus sabdariffa L. — Plant Resources of South-East Asia species account
- Hibiscus sabdariffa L. — Plant Resources of Tropical Africa species account — 2011
- Impact of Harvest Periods on the Physicochemical and Flavour Characteristics of Sichuan Pepper (Zanthoxylum bungeanum Maxim) — 2025
- Investigation of the impact of diverse climate conditions on the cultivation suitability of Cinnamomum cassia using the MaxEnt model, HPLC and chemometric methods in China — 2024
- Litsea cubeba (Lour.) Pers. — Plant Resources of South-East Asia: Essential-oil plants
- Peppers: Vegetable and Spice Capsicums — 2012
- Phytochemicals and Biological Activities of Garcinia atroviridis: A Critical Review — 2022
- Pimenta racemosa (Miller) J.W. Moore — Plant Resources of South-East Asia: Essential-oil plants
- PROTA4U — Plant Resources of Tropical Africa
- Relationship among Agroclimatic Variables, Soil and Leaves Nutrient Status with the Yield and Main Composition of Kaffir Lime (Citrus hystrix DC) Leaves Essential Oil — 2021
- Review of the Leaf Essential Oils of the Genus Backhousia Sens. Lat. and a Report on the Leaf Essential Oils of B. gundarara and B. tetraptera — 2022
- Sesamum indicum L. — Plant Resources of Tropical Africa species account — 2007
- Sesamum orientale L. — Plant Resources of South-East Asia species account (Vegetable oils and fats) — 2001
- Tamarindus indica L. — Plant Resources of South-East Asia species account
- Technology, Chemistry and Bioactive Properties of Large Cardamom (Amomum subulatum Roxb.): An Overview — 2016
- The Chemical and Genetic Characteristics of Szechuan Pepper (Zanthoxylum bungeanum and Z. armatum) Cultivars and Their Suitable Habitat — 2016
- Vanilla beyond Vanilla planifolia and Vanilla × tahitensis: Taxonomy and Historical Notes, Reproductive Biology, and Metabolites — 2022
Food science, processing and storage (94)
- A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach — 2016
- A genetic variant near olfactory receptor genes influences cilantro preference — 2012
- A Research on the Composition of Pomegranate Molasses (Nar Ekşilerinin Bileşimi Üzerine Bir Araştırma) — 2010
- Assessment of the Analytical Performance of Three Near-Infrared Spectroscopy Instruments (Benchtop, Handheld and Portable) through the Investigation of Coriander Seed Authenticity — 2021
- Black garlic: A critical review of its production, bioactivity, and application — 2017
- Black Pepper: Piper nigrum — 2000
- Caracterização de matérias-primas subsidiárias usadas no fabrico de paio de porco alentejano — 2007
- Cardamom: The Genus Elettaria — 2002
- Changes in Physicochemical Properties and Volatile Compounds of Roselle (Hibiscus sabdariffa L.) Calyx during Different Drying Methods — 2021
- Characterization of Black Lime (Citrus × aurantiifolia) Powder and Its Effects on the Physicochemical, Antioxidant, and Sensory Properties of Shortbread Cookies — 2026
- Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes — 2024
- Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady-state temperature field — 2021
- Cinnamon and Cassia: The Genus Cinnamomum — 2004
- Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices — 2023
- Comparison and Modeling of Different Drying Technologies for Zanthoxylum bungeanum Maxim.: Changes in Drying Kinetics, Color, Dehiscence Rate, Volatile Oil Content and Amide Content — 2026
- Comparison of Aroma and Taste Profiles of Pixian Douban Fermented with Traditional Open Process or Industrial Closed Process — 2026
- Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste — 2024
- Detecting Plant-Based Food Fraud Using Nanopore Metabarcoding: A Proof-of-Concept Study — 2026
- Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes — 2016
- Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla — 2020
- Dose rates of electron beam and gamma ray irradiation affect microbial decontamination and quality changes in dried red pepper (Capsicum annuum L.) powder — 2019
- Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi) — 2022
- Dynamic Changes in the Bacterial Community During the Fermentation of Traditional Chinese Fish Sauce (TCFS) and Their Correlation with TCFS Quality — 2019
- Effect of cryogenic grinding on volatile and fatty oil constituents of cumin (Cuminum cyminum L.) genotypes — 2016
- Effect of Different Drying Methods on the Nutritional Value of Hibiscus sabdariffa Calyces as Revealed by NMR Metabolomics — 2021
- Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods — 2023
- Effect of piperine on saltiness perception — 2023
- Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.) — 2021
- Effect of Sichuan Pepper (Zanthoxylum genus) Addition on Flavor Profile in Fermented Ciba Chili (Capsicum genus) Using GC-IMS Combined with E-Nose and E-Tongue — 2023
- Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic — 2024
- Effect of the dehydration method of Hibiscus sabdariffa L. calyces on the quality of their aqueous extracts — 2021
- Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder — 2018
- Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris — 2024
- Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices — 2025
- Effects of Different Chili Pepper Varieties on the Quality and Microbial Diversity of Spontaneously Fermented Chili Paste — 2026
- Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation — 2023
- Effects of N2-LED Integrated Cold Storage on Postharvest Quality Retention of Sichuan Pepper — 2026
- Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation — 2024
- Effects of storage time and temperature on the aroma quality and color of vanilla beans (Vanilla planifolia) from Taiwan — 2024
- Effects of thermal and nonthermal treatments on microorganisms, pyrrolizidine alkaloids and volatile compounds in oregano (Origanum vulgare L.) — 2024
- Experimental Characterization of the Drying of Kampot Red Pepper (Piper nigrum L.) — 2020
- Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation — 2024
- Food vibrations: Asian spice sets lips trembling — 2013
- FoodData Central
- Functional Microbiota for Polypeptide Degradation during Hypertonic Moromi-Fermentation of Pixian Broad Bean Paste — 2020
- Gas chromatography olfactometry (GC-O) for the (semi)quantitative screening of wine aroma — 2020
- Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation — 2022
- Ginger: The Genus Zingiber — 2005
- Handbook of Vanilla Science and Technology — 2018
- Herb and spice fraud; the drivers, challenges and detection — 2018
- HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste — 2023
- Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao — 2024
- Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef — 2025
- Inducible desensitization to capsaicin with repeated low-dose exposure in human volunteers — 2024
- Insights into Microbial and Metabolite Profiles in Traditional Northern Thai Fermented Soybean (Tuanao) Fermentation Through Metagenomics and Metabolomics — 2025
- Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting — 2024
- Involvement of Colonizing Bacillus Isolates in Glucovanillin Hydrolysis during the Curing of Vanilla planifolia Andrews — 2015
- Is the Quantity of Capsaicin in Food Related to Its Organoleptic and Sensory Effects? A Systematic Review — 2026
- Isolation, characterization and identification of pericarp-degrading bacteria for the production of off-odour-free white pepper from fresh berries of Piper nigrum L. — 2014
- Microbiological and Biochemical Changes in Thua nao Fermentation — 2006
- Microbiology and amino acid composition of ogiri — a food condiment from fermented melon seeds — 1981
- Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili — 2026
- Nar Suyu ve Nar Ekşisi Örneklerinin HMF İçerikleri, Antioksidan Aktivite ve Fizikokimyasal Özelliklerinin Belirlenmesi (Determination of HMF Content, Antioxidant Activity and Physicochemical Properties of Pomegranate Juice and Molasses) — 2025
- Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production — 2022
- Nutritive value, biological properties, health benefits and applications of Tetrapleura tetraptera: an updated comprehensive review — 2024
- On Food and Cooking: The Science and Lore of the Kitchen — 2004
- Optimization of Ultrasound Pretreatment for Enhanced Drying Efficiency and Piperine Retention in Black Pepper (Piper nigrum L.) — 2025
- Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L.) — 2008
- Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste — 2021
- Physicochemical Characteristics, Phenolic Profile, Antioxidant Potential, and Antimicrobial Activity of Bulgarian Summer Savory (Satureja hortensis L.) — 2025
- Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries — 2022
- Postharvest treatments of wild pepper (Piper spp.) in Madagascar — 2014
- Prestorage moisture content affects color loss of ground paprika (Capsicum annuum L.) under storage — 1998
- Profiling and Association of Microbiota and Volatile Compounds in Commercial Fermented Shrimp Pastes (Terasi) — 2026
- Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage — 2025
- Quality of thyme (Thymus vulgaris L.) and black pepper (Piper nigrum L.) during storage as affected by the combination of gamma-irradiation and modified atmosphere packaging — 2022
- Rapid recovery from capsaicin desensitization during recurrent stimulation — 1996
- Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste — 2023
- Results of an EU wide coordinated control plan to establish the prevalence of fraudulent practices in the marketing of herbs and spices — 2021
- Saffron: Science, Technology and Health — 2020
- Sanshool on the fingertip interferes with vibration detection in a rapidly-adapting (RA) tactile channel — 2016
- Sensitization and desensitization to capsaicin and menthol in the oral cavity: interactions and individual differences — 1996
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art — 2023
- Stability of Paprika without Supplementary Antioxidants during Storage under Industrial Controlled Conditions — 2009
- Storage Stability of Carotenoids in Paprika from Conventional, Organic and Frost-Damaged Spice Red Peppers as Influenced by Illumination and Antioxidant Supplementation — 2016
- Studies on cryogenic grinding of cumin seed — 1999
- Studies on Sensory and Phytochemical Characteristics of Poppy (Papaver somniferum L.) Varieties for Their Oil Utilisation — 2023
- Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma — 2023
- Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS — 2012
- The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia — 2009
- The Physicochemical Characteristics of Dry Gelugur Slices (Garcinia atroviridis) — 2019
- Thua nao, Indigenous Thai Fermented Soybean: A Review — 2010
- Touch inhibits touch: sanshool-induced paradoxical tingling reveals perceptual interaction between somatosensory submodalities — 2021
- Turmeric: The Genus Curcuma — 2007
Standards, regulation and trade (7)
- Antep Biber Salçası / Gaziantep Biber Salçası — coğrafi işaret tescil belgesi, no. 1222 (mahreç işareti) — 2022
- Hatay Biber Salçası — coğrafi işaret tescil belgesi, no. 1656 (mahreç işareti) — 2024
- Hatay Nar Ekşisi — coğrafi işaret tescil belgesi, no. 1361 (mahreç işareti) — 2023
- ISO 3632-1 and 3632-2 — Saffron (Crocus sativus L.): specification and test methods — 2011
- ISO 7540 — Ground paprika (Capsicum annuum L.): specification; with ISO 7541 extractable colour — 2006
- Maraş Sumak Ekşisi Akıtı — coğrafi işaret tescil belgesi, no. 343 (mahreç işareti) — 2018
- Oğuzeli Nar Ekşisi — coğrafi işaret tescil belgesi, no. 615 (mahreç işareti) — 2020
Food safety and health (21)
- Aflatoxins and Fumonisins: Assessment Methods, Biomarkers of Exposure, Modified Forms, Co-Exposure, and Impact on Human Health — 2026
- Africa, an Emerging Exporter of Turmeric: Combating Fraud with Rapid Detection Systems — 2025
- Assessment report on Zingiber officinale Roscoe, rhizoma
- Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi — 2018
- Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices — 2014
- Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes — 2024
- Does the treatment of dried herbs with ozone as a fungal decontaminating agent affect the active constituents? — 2021
- Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics — 2021
- Effect of electron beam irradiation on color and microbial bioburden of red paprika — 2000
- Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder — 2004
- Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder — 2015
- Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties — 2024
- Gamma irradiation and storage effects on quality and safety of Himalayan paprika (Waer) — 2021
- High-throughput LC-MS/MS method for the determination of 14 illegal dyes in complex food matrices and its application in a large-scale survey in Egypt — 2025
- In vivo and in silico studies of Dennettia tripetala essential oil reveal the potential harmful effects of habitual consumption of the plant seed — 2021
- Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds — 2014
- Mycotoxins Occurrence in Herbs, Spices, Dietary Supplements, and Their Exposure Assessment — 2025
- Study of the Contents of Analogues of Aristolochic Acid in Houttuynia cordata by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry — 2022
- Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern India — 2026
- The effect of γ-irradiation on chemical composition, microbial load and sensory properties of Sicilian oregano — 2016
- Unraveling microbial diversity and physicochemical hazard level in Thai traditional fermented shrimp paste (Kapi) — 2026
History and archaeology (6)
- Cinnamaldehyde in Early Iron Age Phoenician Flasks Raises the Possibility of Levantine Trade with South East Asia — 2013
- First evidence for vanillin in the old world: Its use as mortuary offering in Middle Bronze Canaan — 2019
- On the beginnings of South Asian spice trade with the Mediterranean region: a review — 2015
- Prehispanic Use of Chili Peppers in Chiapas, Mexico — 2013
- Proteomics Evidence Consistent with a Ginger-Flavored Alcoholic Beverage Found in the Corrosion of a 1500–1046 BCE Chinese Bronze Vessel — 2026
- Transforming a Historical Chemical Synthetic Route for Vanillin Starting from Renewable Eugenol to a Cell-Free Bi-Enzymatic Cascade — 2025
Culture and cuisine (4)
- A Review of the Uses and Medicinal Properties of Dennettia tripetala (Pepperfruit) — 2015
- Comparison of volatile organic compounds in different parts of Houttuynia cordata Thunb. via E-nose, GC–IMS, and multivariate statistical analysis — 2026
- Development of Chincho (Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box–Behnken Design — 2022
- Other herbs and spices: mango ginger to wasabi, in Handbook of Herbs and Spices, second edition, vol. 2, pp. 557–582 — 2012