Turmeric Aroma Research Paper

4.1. Rhizome Flavor Perception : Taste and Aroma

The purpose of this study was to present an overview of the literature relates to the function of the rhizomes as flavoring agents in Indonesian seasoning. And, we found that rhizomes possess many compounds related to flavoring effect. It is the volatile and non volatile compound in rhizomes gives the flavoring effect. The flavoring effect described as a biological perception in our taste and odour receptors. The sensation produced by those properties of any substance taken into the mouth that stimulates one or both of the senses of taste and smell or also the general pain, tactile and temperature receptors in the mouth and odour receptors (Fisher & Scott, 1997; Jayaprakasha, 2003). The mechanisms

The turmeric aroma comes from their volatile compound. Turmeric contains essential oil components (1.5% to 6%) other references also said (3% to 5% ). The turmeric essential oil characteristic have pale yellow color and highly aromatic with peppery and aromatic odour. The essential oil mainly contain turmerone (30%), dihydrotumerone (25%) and zingiberene (25%), along with sabinene (6.0%), 1,8-cineole (1.0%), and other component such as bisabolene,sesquiphellandrene, borneol, curcumene, and α-phellandrene (Peter, 2001 ; Raghavan, 2007). Another opinion, Ravindran, et al. (2007) mentiones that the rhizome volatile oil contained around 84 constituents, with the major ones were 1,8-cineole (11.2%), turmerone (11.1%), caryophyllene (9.8%), ar-turmerone (7.3%), and sesquiphellandrene

2008) in table 12, explain major constituent in turmeric volatile oil are 1,8-cineole, γ-terpinene, ar-curcumene, α-zingiberene, α-farnesene, cubenol, curlone, and turmerone. Aroma description of their volatile compounds are : 1,8-cineole described as fresh odour, slightly reminiscent of camphor, and mint, sweet; γ-terpinene has aroma like gasoline and turpentine; ar-curcumene gives warm,sweet, woody odour; α-zingiberene gives spice, fresh, sharp; β-bisabolene gives warm spicy balsamic aroma; α-farnesene gives wood, sweet aroma, cubenol has aroma spice, herb, green tea like; and turmerone give spicy-woody note to turmeric (Acree & Heinrich, 2004; Brechbill, 2007 ; McGee, 2004 ; Natta, et al. 2008 ; Surburg & Panten, 2006). Add by Khanna, (1999) said that the dry turmeric aroma is resulted from turmerone and ar-turmerone compounds. These compounds together with 1,8-cineol also imparts a camphory note, and responsible for the top note of the spice. When spicy-woody note is required in flavor and fragrance concentrates usually turmerone is