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Characterization of Aroma Active Compounds of Cumin (Cuminum Cyminum L.) by Gc-Ms, E-Nose, and Sensory Techniques.

Ravi, R. and Maya, Prakash and Bhat, K. K. (2013) Characterization of Aroma Active Compounds of Cumin (Cuminum Cyminum L.) by Gc-Ms, E-Nose, and Sensory Techniques. International Journal of Food Properties, 16. pp. 1048-1058. ISSN 1094-2912

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Abstract

Profiling of cumin (Cuminum cyminum L.) essential oils, from eight samples (S1–S8) grown in different regions of India, was carried out by gas chromatography-mass spectroscopy, gas chromotography-olfactometry, sensory profiling, and electronic nose techniques. GCMS analysis showed that the major compounds present in cumin were cuminal (8–17%), β-pinene (22–27%), β-myrcene (1.3–1.75%), ρ-cymene (23–39%), γ-terpinene (11–27%), and ρ-mentha-1,4-dien-7-ol (1.0–5.5%). γ-Terpinene content was 26.36 and 27.73% in S7 and S8 samples, which were collected from the northern region of India, respectively. Sensory odour profiling indicated that samples S7 and S8 had significantly (p ≤ 0.05) higher intensity of floral, cumin-like, and citrussy aroma notes. Principal component analysis revealed that samples S7 and S8 were associated more with floral, citrussy, and cumin-like aroma notes. An electronic nose was found useful to differentiate odour pattern. This study revealed the differences in odour profile of cumin samples of different regions. Thus, these results are useful in the development of designer flavours foods containing spice essential oil.

Item Type: Article
Uncontrolled Keywords: Cumin oil, GC-MS, Sensory profile, Electronic nose, PCA.
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jul 2013 10:04
Last Modified: 29 Jul 2013 10:04
URI: http://ir.cftri.com/id/eprint/11253

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