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Chemical composition and flavour quality of nagkesar Mammea longifolia.

Shankaracharya, N. B. and Nagalakshmi, C. and Pura Naik, J. and Jagan Mohan Rao, L. (1995) Chemical composition and flavour quality of nagkesar Mammea longifolia. PAFAI Journal, 17 (2). pp. 9-14.

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Abstract

Mammea longifolia syn. Ochrocarpus longifolius belongs to the family Guttiferae or Clusiaceae is called Nagkesar in Hindi. The dried flower buds resemble the enlarged clove buds. The dried buds are extensively used in culinary preparations especially in Garam Masala or spice blend. Samples of dried buds collected from different trading centres were analysed for their physical and chemical composition. The buds contained 0.50 to 1.5% of essential oil and 5 to 6% of oleoresin. The essential or volatile oil is highly aromatic and sweet smelling. It is dextrorotatary and poor in aldehydes and esters. Thirty five chemical constituents of the oil were identified by GC and GC-MS methods. Sesquiterpenes were the predominant constituents of the oil and the major compounds were ß-caryophyllene (28.25%), δ-cadinene (14.22%), α-copaene (5.24%), linalool (3.46%), α-humulene (4.63%), and a-murrolene (3.35%).

Item Type: Article
Uncontrolled Keywords: Mammea longifolia, culinary preparations, flower buds, Garam Masala
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Apr 2012 09:20
Last Modified: 20 Apr 2012 09:20
URI: http://ir.cftri.com/id/eprint/3392

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