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CFTRI's contribution to chemistry and technology of spice citrus oils and other flavourings.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3316/
 
Title CFTRI's contribution to chemistry and technology of spice citrus oils and other flavourings.
 
Creator Shankaracharya, N. B.
Abraham, K. O.
Shankaranarayana, M. L.
 
Subject 600 Technology
03 Essential oils
 
Description India h traditionally known as the land of spices and contributes significantly
to the world production of pepper, ginger, chillies and turmeric. The impoflcd raw
spices are processed into essential oils and oleoresios in the Western Countries which
are then used in the food. pharmaceutical and perfumery industries. The oleoRsin is
comparatively a new product, the demand for which has increased in the recent years.
The spice oils, oleoresins and citrus oils are the major flavourings used in foOd industry.
The production and export of spice ods and oleoresins from India have increased steadily
since 1970. The R&D achievements of CFTRI in the area of spices and flavour
include detailed chemical examination of raw materials, new methods of analysis,
standardisation and preparation of products meeting national and buyer's requirement,
• application in foods, design and fabrication of equipments and consultancy services.
The laboratory has developed the technology for the pmduction of spice oils and
oleoresins. terpeneless citrus oils along with distilled and cold pressed citrus oils. The
chemistry and technological aspects of other flavourings like garlic, onion, asafoetida
and synthesis of flavour chemicals from citrus terpenes are reviewed here.
 
Date 1985
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3316/1/Indian%20Perfumer%2C%20Volume-29%281-2%20%281985%29%205-14.pdf
Shankaracharya, N. B. and Abraham, K. O. and Shankaranarayana, M. L. (1985) CFTRI's contribution to chemistry and technology of spice citrus oils and other flavourings. Indian Perfumer, 29 (1-2). pp. 5-14.