Galbanum essential oil

Galbanum is a warm, balsamic, earthy and herbal scent with a hint of spice and a piney note. An aromatic gum resin produced from the umbelliferous Persian plant species of the genus ferula, galbanum oil is an “intensely green” aroma.

The galbanum plant belongs to the ferula family of plants originating in Iran, Turkey and Syria. Galbanum oil is steam-distilled to yield a green, fruity-floral odor reminiscent of green apples, sometimes with a piney top note. The perfumery oil is nearly colorless with an intensely green leafy odor with a woody undertone.

Galbanum essential oil is also used to flavor food products like nonalcoholic beverages, confectionaries, baked goods, gelatins and puddings, frozen dairy desserts, snack foods and gravy. Galbanum oil is also use in alcoholic beverages, condiments and relishes, and meat and meat products.
Galbanum essential oil

Galangal roots or East Indian roots

Galangal (Alpinia galangal L.), also known as greater galanga, East Indian root, Chinese ginger root, colic root and galingale, is a perennial weed native to Southern China South East Asia and the Indonesia/Malaysian archipelago.

The flavor is somewhat aromatic and camphoraceous and blends well with ginger and other types of spicy/sweet compounds. For this reason, it works well in ginger ale flavors, root beer flavors, and other spicy blends.

The study shows that camphor, cineole (20-30%), and methyl cinnamate (48%) as the major volatile compounds. The essential oil is obtained by steam distillation of dried rhizomes with maximum yields of about 1%. The oil exhibits a fresh, camphor-like odor with a distinct cineole-like top note and a warm undertone of rich and spicy body. The flavor is somewhat bitter at higher concentration.

In processed foods, the oil is the natural choice, because of freedom from contamination and ease of standardization. The oil is also useful in medical preparations.
Galangal roots or East Indian roots

Fenugreek flavor

Fenugreek flavor
Fenugreek is a small European annual herb of the natural order Leguminoseae and now widely cultivated in southern Europe, North Africa, Cyprus and India. 

It is seeds that which constitute the spice. These are oblong-quadrangular somewhat compressed and obliquely truncated at each extremity. They are 3-5 mm long and 2-3 mm broad, brownish-yellow in color with a deep furrow running obliquely from one side.
Ground fenugreek has a strong, pleasant and quite peculiar odor which is very reminiscent of maple due to the presence of a minute quantity of essential oil which is extremely odorous. 

The quantity of volatile oil is only about 0.01% to 0.02% and are not available commercially.The seeds also containing about 7% f fixed oil, resin, protein and starch. Its marked bitter taste is due to alkaloids – trigonelline and choline.
In flavorings ground fenugreek is usually extracted with alcohol to give strongly aromatic chemicals, may be used in the making of an imitation maple syrup flavor.

If the alcoholic extract is processed to remove the solvent the resulting “oleoresin fenugreek” has a quite different profile reminiscent of cooked meat which makes it a useful component in seasoning.
Fenugreek flavor