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Evaluation of spices and oleoresins.

Govindarajan, V. S. (1973) Evaluation of spices and oleoresins. Journal of Plantation Crops, 1. pp. 195-199.

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Abstract

The descriptive profile of ground black pepper was developed through subjective odour description of the components frotll column fractionation of the essential oil and the total oleoresins, and finalized at round ta,ble discussions. A panel trained for profile analysis of pepper during the above procedure was used to evaluate the differences between five horticultural varieties and four trade types of pepper. The panel showed significant difference between the varieties and types but not significant preference. In scoring tests based 011 the descriptive odour profile, the panel assessed significant differences and established q~]jty ranks. There was significant difference between judges, but the interactions were not significant, and hence the results would be valid. The results on trade types, which is usually a mixture of horticultural varieties, followed generally the grading practised in trade, essentially based on area, size, colour, weight, uniformity, and absence of inferior grades and extraneous matter. The descriPtive quality profile procedure will be very useful in selection of new and superior varieties whell obiective data for colour. size, pungent principles, and yield are taken together.

Item Type: Article
Uncontrolled Keywords: ground black pepper, evaluation, spices
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: 20 Sep 2013 09:40
Last Modified: 20 Sep 2013 09:40
URI: http://ir.cftri.com/id/eprint/4154

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