Fresh Turmeric

In fresh state, the rootstock has an aromatic and spicy fragrance, which by drying gives way to a more medicinal aroma. On storing, the smell rather quickly changes to earthy and unpleasant. Similarly, the colour of ground turmeric tends to fade if the spice is stored too long.
Main constituents
Turmeric contains an essential oil (max.5%), which contains a variety of sesquiterpenes, many of which are specific for the species. Most important for the aroma are turmerone (max.30%), ar-turmerone (25%) and zingiberene (25%). Conjugated diarylheptanoids (1,7-diaryl-hepta-1,6-diene-3,5-diones, e. G. Curcumin) are responsible for the orange colour and probably also for the pungent taste (3 to 4%).
The jawanese species c. Xanthorrhiza contains 6 to 11% essential oil, which is dominated by 1-cyclo-isoprenemyrcene (up to 85%); it furthermore contains a phenolic sesquiterpene missing from c. Longa, xanthorrizol, which makes up max.20% of the essential oil.

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