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A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and sufficiently accurate appraisal of seasoning extracts and essential oils from seasonings under routine control laboratory conditions. At the same time, the margin of error of these methods has been determined. The individual seasoning extracts were assessed according to the following criteria: (1) essential oil — cardamom, laurel leaves, cloves, origanum (marjoram), sage, and thyme; (2) essential oil and nonvolatile lipids — dillseed, coriander, caraway, mace, nutmeg, pimento (allspice), and celery seed; (3) essential oil and/or pungent ingredients — capsicum, ginger, and pepper; (4) essential oil and/or coloring matter — turmeric (curcuma) and paprika; (5) essential oil and other components — garlic, onion, and cinnamon.
Notes
Adapted from Salzer, U.‐J., Analytical evaluation of seasoning extracts (oleoresins) and essential oils from seasonings, Int. Flavors, 6(3), 151, 1975; 6(4); 206, 1975; 6(5), 253, 1975. With permission.