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Turmeric - chemistry, technology, and quality.

Govindarajan, V. S. (1980) Turmeric - chemistry, technology, and quality. CRC Critical Reviews in Food Science and Nutrition, 12 (3). 199-301, 185 ref..

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Abstract

Turmeric is a minor spice in the West, but a major one in the East. It is valued by Westerners mainly, on account of its colour, but to the Asians both colour and aroma are equally important. This review critically appraises the existing knowledge on the chemistry of the functionally important constituents the processing of the spice into wholes, powder, and oleoresins, and the objective methods and standards available for evaluation of quality. The importance of the mild (but persistent) aroma, and the lack of detailed knowledge on the significant volatiles are discussed. Some unpublished data on significant aroma components, a tristimulus study of colour, and subjective evaluations of quality are summarized. Other areas briefly discussed are the production and trade, curry powder, allied spices, and biosynthetic and physiological aspects. The confusion existing in the literature on the nomenclature of species included in the genus Curcuma is pointed out. In view of the growing importance of turmeric and its extracts as a natural food colour, recent results on toxicological aspects are discussed. The areas in which research is needed are indicated at the end.

Item Type: Article
Uncontrolled Keywords: SPICES-; turmeric, aspects of, Review; REVIEWS-; turmeric, aspects of
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Sep 2010 11:16
Last Modified: 13 Sep 2010 11:16
URI: http://ir.cftri.com/id/eprint/6869

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