Friday, January 13, 2017

Eugenol flavor

Clove is a spice whose use must be controlled as it has a strong flavor, which can easily become overpowering. A wide range of food products are being flavored with cloves.

The major constituent of clove oil was first described by Liebig in 1836, as nelkensaure or acid of cloves, subsequently eugenic acid and in 1875 as eugenol by Johann Karl Tiemann of Berlin.

Eugenol is slightly water-soluble and easily soluble inorganic solvent, colorless or yellowish in color. Eugenol can be isolated from clove bud, stem and leaf oil.

The common method to isolate eugenol is by adding NaOH at concentration 4-7%, the higher yield (74.5%) with high purity (98%) is obtained at 4% NaOH using hexan as washing solution.

Eugenol has been used in the treatment of dental pain for hundreds of years, and is still used to the present day. Eugenol is also a key component of vanilla flavors.
Eugenol flavor
 
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