Effect of pretreatments and curing methods on the flavor profile of essential oil of processed small cardamom (Elettaria cardamomum (L.) Maton)

Publication Date : 28/02/2015


Author(s) :

Sonia.V , Dr. Sreekala G.S.


Volume/Issue :
Volume 1
,
Issue 2
(02 - 2015)



Abstract :

Flavour profile of essential oil in small cardamom (Elettaria cardamomum (L.) Maton) capsules pre treated with one per cent concentration of sodium carbonate, potassium carbonate, magnesium sulphate, sodium hydroxide, sodium bicarbonate, copper acetate, 0.1 percent of ascorbic acid, citric acid, polyethylene glycol and 500 ppm of naphthalene acetic acid and cured under conventional and modern curing methods were analysed using Gas Chromatography Mass Spectrometry technique. Ninety different chemical compounds had been identified in the essential oil of which, the nine main constituents like 1, 8-cineole, α- terpinyl acetate, limonene, linalool, sabinene, trans nerolidol, α-terpineol, linalyl acetate, myrcene were statistically analyzed to find the influence of pre treatments , and curing methods. The higher percentage of the essential oil as well as α- terpinyl acetate, 1, 8-cineole, linalool, α-terpineol and linalyl acetate were noted in the essential oil obtained from small cardamom capsules pre treated with 1 per cent sodium hydroxide and 1per cent sodium carbonate followed by conventional curing. Pretreatment of small cardamom capsules with either 1 percent sodium hydroxide or with 1per cent sodium carbonate for two minutes followed by conventional curing can thus be a better treatment for retaining good flavor profile of essential oil.


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