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Volatile aroma components of Curcuma amada Roxb.

Srinivasa Rao, A. and Bandaru, Rajanikanth and Seshadri, R. (1989) Volatile aroma components of Curcuma amada Roxb. Journal of Agricultural and Food Chemistry, 37 (3). 740-743, 16 ref..

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Abstract

The aroma concentrate of fresh rhizomes of Curcuma amada Roxb. ['mango ginger', used as a spice in pickling, chutneys, etc.] was prepared by an efficient simultaneous steam distillation/solvent extraction. Qualitative analysis of these volatile aroma components was performed by GC-MS aided by a computer library search. This led to the identification of 61 unreported compounds out of 68 compounds for which mass spectra were recorded. Identification of the components was confirmed by their Kovats retention indices. The aroma concentrate of mango ginger was comprised of a mixture of character impact compounds by both raw mango and turmeric.

Item Type: Article
Uncontrolled Keywords: ANALYTICAL-TECHNIQUES; AROMA-COMPOUNDS; GINGER-; MANGOES-; SPICES-; VOLATILE-COMPOUNDS; ANALYSIS-
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: 23 Mar 2018 09:04
Last Modified: 23 Mar 2018 09:04
URI: http://ir.cftri.com/id/eprint/8023

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