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CFTRI's contribution to chemistry and technology of spice citrus oils and other flavourings.

Shankaracharya, N. B. and Abraham, K. O. and Shankaranarayana, M. L. (1985) CFTRI's contribution to chemistry and technology of spice citrus oils and other flavourings. Indian Perfumer, 29 (1-2). pp. 5-14.

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Abstract

India h traditionally known as the land of spices and contributes significantly to the world production of pepper, ginger, chillies and turmeric. The impoflcd raw spices are processed into essential oils and oleoresios in the Western Countries which are then used in the food. pharmaceutical and perfumery industries. The oleoRsin is comparatively a new product, the demand for which has increased in the recent years. The spice oils, oleoresins and citrus oils are the major flavourings used in foOd industry. The production and export of spice ods and oleoresins from India have increased steadily since 1970. The R&D achievements of CFTRI in the area of spices and flavour include detailed chemical examination of raw materials, new methods of analysis, standardisation and preparation of products meeting national and buyer's requirement, • application in foods, design and fabrication of equipments and consultancy services. The laboratory has developed the technology for the pmduction of spice oils and oleoresins. terpeneless citrus oils along with distilled and cold pressed citrus oils. The chemistry and technological aspects of other flavourings like garlic, onion, asafoetida and synthesis of flavour chemicals from citrus terpenes are reviewed here.

Item Type: Article
Uncontrolled Keywords: citrus oils, flavourings, production, spice oils
Subjects: 600 Technology
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 11:13
Last Modified: 22 Jun 2016 11:13
URI: http://ir.cftri.com/id/eprint/3316

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