[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Odorous compounds of asafetida. VII. Isolation and identification.

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1982) Odorous compounds of asafetida. VII. Isolation and identification. Indian Food Packer, 36 (5). 65-76, 38 ref..

[img] PDF
Indian Food Packer, Volume-36(5 (1982)ed 65-76.pdf - Published Version
Restricted to Registered users only

Download (2MB)

Abstract

Asafetida is the oleogum resin exudate obtained from the roots and stems of ferula plants (Umbelliferae). It has a characteristic, strong and agreeable odour and is used as a flavouring in a var. of foods in the form of compounded asafetida. There are different types of asafetida distinguished by their colour, appearance and odour characteristics. The main constituents of asafetida are volatile oil, resin and gum. The volatile oil, responsible for the characteristic flavour of asafetida, consists of 3 major S compounds, viz, 2-butylpropenyl disulphide, 1-(1-methylthiopropyl) 1-propenyl disulphide and 2-butyl 3-methylthioallyl disulphide. The isolation and purification of the above compounds have been achieved by chromatographic techniques (inverted dry column, GLC and HPLC). The structural details of these have been discussed on the basis of their spectral characteristics (UV, IR, NMR and MS).

Item Type: Article
Uncontrolled Keywords: FLAVOUR-COMPOUNDS; asafoetida, flavour compounds identification from; SPICES-
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Nov 2016 10:16
Last Modified: 24 Nov 2016 10:16
URI: http://ir.cftri.com/id/eprint/6489

Actions (login required)

View Item View Item