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Thursday Lecture – Spices & Herbs

Thursday Lecture – Spices & Herbs. Reading: Textbook, Chapter 8. Artificial Sweeteners High Intensity Sweeteners – much more sweet than sucrose, so only a little bit needed often a “bulking agent” such as maltodextrin added for “mouth feel”

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Thursday Lecture – Spices & Herbs

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  1. Thursday Lecture – Spices & Herbs Reading: Textbook, Chapter 8

  2. Artificial Sweeteners • High Intensity Sweeteners • – much more sweet than sucrose, so only a little bit needed • often a “bulking agent” such as maltodextrin added for “mouth feel” • Stevia – banned in US by FDA until 2008, from plant of same name • Aspartame (Equal, Nutrasweet) • Sucralose (Splenda) – heat stable • Neotame • Acesulfame potassium • Saccharin (Sweet n low) – rat cancers • FDA – regulates these as “food additives”, so must be shown to be safe • GRAS = “generally recognized as safe” – applies to substances naturally available and widely used before 1958

  3. Quiz

  4. Quiz • Sugar cane is a member of which family of plants (common name or scientific name)? • 2. What is the general name for the series of events that led to re-establishment of contact between Europe and the Middle East in the 11th-13th centuries that resulted in products such as sugar and spices to be introduced into Europe?

  5. Plant Flavors - More Terms Culinary Botanical Medicinal Herb

  6. Plant Flavors - More Terms Culinary Botanical Medicinal Herb leafy flavoring used in cooking

  7. Plant Flavors - More Terms Culinary Botanical Medicinal Herb leafy flavoring non-woody used in cooking plant

  8. Plant Flavors - More Terms Culinary Botanical Medicinal Herb leafy flavoring non-woody plant used in used in cooking plant medicine

  9. Plant Flavors - More Terms Culinary Botanical Medicinal Herb leafy flavoring non-woody plant used in used in cooking plant medicine Spice flavoring derived -- -- from non-leaf part of tropical/subtropical plant

  10. Some Plant Chemistry Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors Figure 8.2, p. 194

  11. Some Plant Chemistry Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors Synonym – volatile oil Figure 8.2, p. 194

  12. Some Plant Chemistry • Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors • Synonym – volatile oil • Mostly terpenes, but some other compounds • Volatile • Organic Figure 8.2, p. 194

  13. Some Plant Chemistry • Essential oil – [no single, precise definition] an aromatic liquid – responsible for flavors/odors • Synonym – volatile oil • Mostly terpenes, but some other compounds • Volatile • Organic • Compounds are usually present as a mixture in natural materials Figure 8.2, p. 194

  14. Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels

  15. Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels Lavender (Lavendula)

  16. Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels Lavender (Lavendula) Peppermint (Mentha)

  17. Location in Plants of Essential Oils Figure 8.3, p. 196 Typically occur in specialized cells, glands or vessels Lavender (Lavendula) Tomato leaf – glands and hairs Peppermint (Mentha)

  18. History of Use of Spices & Herbs Figure 8.5, p. 198 5200 yrs BP Embalming practiced in Egypt

  19. History of Use of Spices & Herbs Figure 8.5, p. 198 5200 yrs BP Embalming practiced in Egypt 4500 yrs BP Use of garlic and onions

  20. History of Use of Spices & Herbs Figure 8.5, p. 198 5200 yrs BP Embalming practiced in Egypt 4500 yrs BP Use of garlic and onions 3400 yrs BP Trade routes already established across Asia

  21. History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food

  22. History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices

  23. History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced

  24. History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced 1096 AD – Crusades, spices rediscovered by Europeans

  25. History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced 1096 AD – Crusades, spices rediscovered by Europeans 1400s – search for new trade routes and sources for spices

  26. History of Use of Spices & Herbs II Figure 8.6, p. 199 2400 yrs bp – Greeks used spices in medicine and food 2000 yrs bp – Roman empire had widespread use of spices 641-1096 AD – Dark Ages, European use of spices reduced 1096 AD – Crusades, spices rediscovered by Europeans 1400s – search for new trade routes and sources for spices 1606-1796 – Dutch dominate spice trade

  27. Mediterranean Herbs & Spices Figs. 8.7, 8.8, p. 200-201 Lamiaceae (=Labiatae) – Mint Family

  28. Mediterranean Herbs & Spices Figs. 8.7, 8.8, p. 200-201 Lamiaceae (=Labiatae) – Mint Family

  29. Mediterranean Herbs & Spices Figs. 8.7, 8.8, p. 200-201

  30. Mediterranean Herbs & Spices Apiaceae (=Umbelliferae) – Carrot Family Figure 8.10, p. 203

  31. Are you going to Scarborough Fair?Parsley, sage, rosemary and thyme,Remember me to one who lives there,For once she was a true love of mine.Have her make me a cambric shirt,Parsley, sage, rosemary and thyme,Without a seam or fine needle work,And then she'll be a true love of mine.Have her wash it in yonder dry well,Parsley, sage, rosemary and thyme,Where ne'er a drop of water e'er fell.And then she'll be a true love of mine.Have her find me an acre of landParsley, sage, rosemary and thyme,Between the sea and over the sand,And then she'll be a true love of mine…

  32. “Language” of flowers: Parsley – removes bitterness Sage – Strength Rosemary – Faithfulness Thyme - Courage Are you going to Scarborough Fair?Parsley, sage, rosemary and thyme,Remember me to one who lives there,For once she was a true love of mine.Have her make me a cambric shirt,Parsley, sage, rosemary and thyme,Without a seam or fine needle work,And then she'll be a true love of mine.Have her wash it in yonder dry well,Parsley, sage, rosemary and thyme,Where ne'er a drop of water e'er fell.And then she'll be a true love of mine.Have her find me an acre of landParsley, sage, rosemary and thyme,Between the sea and over the sand,And then she'll be a true love of mine…

  33. Apiaceae - Dill Figure 8.11, p. 204

  34. Figure 8.11, p. 204 Apiaceae – “Seeds” anise caraway

  35. Figure 7.12, p. 167 Brassicaceae Black mustard White mustard

  36. Armoracia rusticana – horseradish Brassicaceae Figure 8.12, p. 205

  37. Armoracia rusticana – horseradish Brassicaceae Figure 8.12, p. 205 Wasabia japonica – Japanese horseradish

  38. Organic compounds, contain sulfur Glucosinolates

  39. Organic compounds, contain sulfur In plant – combined with glucose (sugar)  harmless Glucosinolates

  40. Organic compounds, contain sulfur In plant – combined with glucose (sugar)  harmless When cells rupture – mix with enzyme/water  produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) Glucosinolates

  41. Organic compounds, contain sulfur In plant – combined with glucose (sugar)  harmless When cells rupture – mix with enzyme/water  produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) Glucosinolates 1. How cabbage butterflies find your cole crops - isothiocyanates

  42. Organic compounds, contain sulfur In plant – combined with glucose (sugar)  harmless When cells rupture – mix with enzyme/water  produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) Glucosinolates 1. How cabbage butterflies find your cole crops - isothiocyanates

  43. Organic compounds, contain sulfur In plant – combined with glucose (sugar)  harmless When cells rupture – mix with enzyme/water  produce isothiocyanate = “mustard oil” (note, is not “mustard gas”, which contains Cl also) Glucosinolates 1. How cabbage butterflies find your cole crops - isothiocyanates 2. Why overcooked broccoli tastes/smells bad: Sinigrin --> allyl isothiocyanate --> H2S (hydrogen sulfide)

  44. Cooking herbs - Eurasia Figure 8.13, p. 205 Artemisia - tarragon Laurus – Bay leaf

  45. Asiatic Spices - Cinnamon Figures 8.15, 8.26, 8.27, p. 206-207

  46. Asiatic Spices – Black Pepper Piper nigrum – Piperaceae Pepper – drupe, dried and processed Black pepper – fermented, dried (“peppercorn”) White pepper – mesocarp allowed to rot Green pepper – pickled in brine or vinegar Figure 8.24, p. 210

  47. New World Spices - Capsicum Capsicum – Solanaceae C. annuum – Sweet, bell peppers C. frutescens – hot peppers C. chinense – hot peppers Figure 8.27, p. 211

  48. How hot is hot? – Scoville Scale Successive dilutions  no more heat detected

  49. How hot is hot? – Scoville Scale Successive dilutions  no more heat detected Bell pepper – 0 (no heat at all)

  50. How hot is hot? – Scoville Scale Successive dilutions  no more heat detected Bell pepper – 0 (no heat at all) Banana pepper – 100-500 Jalapeno pepper – 2,500-8,000

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