Question:
The major flavour impact compound in clove is
The major flavour impact compound in clove is
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Eugenol is the key aroma compound in clove; Cinnamaldehyde in cinnamon; Anethole in aniseed; Menthol in peppermint.
Updated On: Sep 15, 2026
- Buterol
- Methanol
- Ethanol
- Eugenol
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Spices and essential oils contain characteristic character-impact aromatic phytochemicals that dictate their organoleptic profile.
Step 2: Detailed Explanation:
Clove essential oil (distilled from dried flower buds of Syzygium aromaticum) contains $70\text{--}90\%$ eugenol (4-allyl-2-methoxyphenol, $\text{C}_{10}\text{H}_{12}\text{O}_2$).
Eugenol is a phenylpropanoid compound responsible for the intense, warm, pungent, and sweet aroma profile and antimicrobial activity of cloves.
Step 3: Final Answer:
Therefore, the major flavour impact compound in clove is eugenol.
Spices and essential oils contain characteristic character-impact aromatic phytochemicals that dictate their organoleptic profile.
Step 2: Detailed Explanation:
Clove essential oil (distilled from dried flower buds of Syzygium aromaticum) contains $70\text{--}90\%$ eugenol (4-allyl-2-methoxyphenol, $\text{C}_{10}\text{H}_{12}\text{O}_2$).
Eugenol is a phenylpropanoid compound responsible for the intense, warm, pungent, and sweet aroma profile and antimicrobial activity of cloves.
Step 3: Final Answer:
Therefore, the major flavour impact compound in clove is eugenol.
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