The Effects of Stamping and Roasting Treatments on Volatile Aromatic Components in Curry Powder

미분쇄 및 배전처리가 카레분의 휘발성 향기성분의 변화에 미치는 영향

  • Published : 1991.06.01

Abstract

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.