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KMID : 0380619910230030276
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.276 ~ p.279
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The Effects of Stamping and Roasting Treatments on Volatile Aromatic Components in Curry Powder
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박완규/Park, Wan Kyu
최춘언/김현위/윤종훈/Choi, Chun Un/Kim, Hyean Wee/Yoon, Jong Hoon
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Abstract
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Effects of stamping and roasting treatments on change of volatile aromatic components irt 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 γ-terpinene. 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.
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