Прянощі для випічки
Cinnamon bark, clove bud, nutmeg seed, ginger root — ground together and heated. The baking-spice accord in perfumery is built from four molecules: cinnamaldehyde (hot, sweet, red), eugenol (dry, dental, clove-dark), isoeugenol (softer, more carnation), and the terpenic bite of nutmeg oil. It smells like a kitchen in November — flour dust, warm metal, browned butter, and something sharp enough to make your eyes water.
- Type
- Акорд
- Olfactive family
- Пряні
- Source
- N/A — reconstructed accord
- Chemical class
- complex natural
Запах
Докладно
Отримання й хімія
Спосіб отримання
Each component spice has its own extraction pathway. Cinnamon bark oil: steam distillation of dried Cinnamomum verum or C. cassia bark; the distillate is 65-95% cinnamaldehyde depending on species and origin. Clove bud oil: steam distillation of dried Syzygium aromaticum buds; eugenol content 80-90%. Nutmeg oil: steam distillation of dried Myristica fragrans seeds; the oil is ~90% terpene hydrocarbons (sabinene, alpha-pinene, beta-pinene, limonene) with 5-12% myristicin. Ginger oil: steam distillation of dried Zingiber officinale rhizomes; dominant volatile is alpha-zingiberene (~22%). Allspice (pimento) oil: steam distillation of Pimenta dioica berries; 60-90% eugenol plus 10-25% methyl eugenol. CO2 extraction preserves heavier, less volatile fractions — particularly useful for ginger (retaining gingerols and shogaols) and cinnamon (retaining cinnamic acid esters). No single 'baking spice' extract exists; the accord is assembled from individual spice oils and isolates.
- Формула
- N/A — olfactory concept
- CAS
- N/A — olfactory concept
- Ботанічна назва
- N/A — olfactory concept (blend of Cinnamomum, Myristica, Syzygium, Pimenta, Zingiber)
- Зовнішній вигляд
- Yellow to amber liquid
- Сила запаху
- Висока
- Стійкість
- 24–72 hours (varies by component)
- Синоніми
- cinnamon, nutmeg, allspice, clove, ginger
Restricted — cinnamaldehyde (0.05% cat.4), eugenol (2.5%), isoeugenol (0.11%), methyl eugenol (0.011%)
- Нота
- Baking Spices is a collective warm-spicy accord evoking cinnamon, nutmeg, clove, allspice, and ginger. Reconstructed from cinnamaldehyde, eugenol, isoeugenol, and related spice oils.
У парфумерії
The baking-spice accord functions as a heart-to-base modifier in amber, gourmand, and amber compositions. Its role is thermal: it raises the perceived warmth of a fragrance without adding sweetness the way vanillin does. Cinnamaldehyde (CAS 104-55-2) provides the hot, aldehydic spice attack but is severely restricted by IFRA Amendment 51 — limited to 0.05% in fine fragrance (Category 4) due to sensitization risk. Eugenol (CAS 97-53-0, clove) is the workhorse, permitted up to 2.5% in Category 4 but classified as a declarable allergen under EU Regulation 1223/2009. Isoeugenol (CAS 97-54-1) gives a softer, more floral spice character but is restricted to 0.11%. Methyl eugenol, present naturally in allspice and nutmeg oils, is limited to 0.011% — effectively a trace-level cap. The result is that modern baking-spice accords are regulatory puzzles: perfumers must achieve warmth and spice complexity within extremely tight allergen budgets. Nutmeg oil (Myristica fragrans, CAS 84082-68-8) adds terpenic brightness via sabinene and alpha-pinene, while ginger oil contributes alpha-zingiberene and the vanillin-adjacent molecule zingerone. These spice accords anchor gourmand flankers and cold-weather launches, and support amber-amber bases alongside benzoin, labdanum, and vanilla.
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