36. Clove

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch36

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Clove, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch36

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • clove, an important spice since ancient times;
  • clove, most traded spice in the world - after black pepper and paprika;
  • clove, the unopened flower bud - of evergreen tree of 10–15 m in height;
  • eugenol, main constituent - phenolic, lending a medicinal smell to spice and extractives;
  • clove bud oil, and fractions - lighter and heavier than water, clove bud oil with mild golden yellow color;
  • volatile oil of clove, used as flavor for tobacco - showing eugenol, caryophyllene and caryophyllene oxide;
  • major components of clove bud oil (Sri Lankan);
  • FCC, clove oil - as a colorless to pale yellow liquid with sharp, spicy odor and taste;
  • deoiled buds, dried and disintegrated - passing through roller mills;
  • clove bud absolute, an alcohol extract - dissolving in alcoholic fragrance preparations


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Uses

  • Identification Numbers

  • References