https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACumin%2F27%2FenTranslations:Cumin/27/en - Revision history2026-04-20T05:56:33ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Cumin/27/en&diff=149585&oldid=prevFuzzyBot: Importing a new version from external source2025-06-06T05:32:42Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Aroma ===<br />
Cumin's flavor and warm aroma are due to its [[essential oil]] content, primarily the [[aroma compound]] [[cuminaldehyde]]. Other aroma compounds of toasted cumin are the [[Substitution (chemistry)|substituted]] [[pyrazine]]s, 2-ethoxy-3-isopropylpyrazine, {{chem name|2-methoxy-3-''sec''-butylpyrazine}}, and 2-methoxy-3-methylpyrazine. Other components include [[Terpinene|γ-terpinene]], [[safranal]], [[p-cymene]], and [[beta-Pinene|β-pinene]].</div>FuzzyBot