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Evaluation of spices and oleoresins.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/4154/
 
Title Evaluation of spices and oleoresins.
 
Creator Govindarajan, V. S.
 
Subject 01 Sensory evaluation
30 Spices/Condiments
 
Description The descriptive profile of ground black pepper was developed through subjective odour description
of the components frotll column fractionation of the essential oil and the total oleoresins, and finalized
at round ta,ble discussions. A panel trained for profile analysis of pepper during the above procedure
was used to evaluate the differences between five horticultural varieties and four trade types
of pepper. The panel showed significant difference between the varieties and types but not significant
preference. In scoring tests based 011 the descriptive odour profile, the panel assessed significant
differences and established q~]jty ranks. There was significant difference between judges,
but the interactions were not significant, and hence the results would be valid.
The results on trade types, which is usually a mixture of horticultural varieties, followed generally
the grading practised in trade, essentially based on area, size, colour, weight, uniformity,
and absence of inferior grades and extraneous matter.
The descriPtive quality profile procedure will be very useful in selection of new and superior
varieties whell obiective data for colour. size, pungent principles, and yield are taken together.
 
Date 1973
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4154/1/Journal%20of%20Plantation%20Crops%2C%20Volume-1%28%20%281973%29%208-16.pdf
Govindarajan, V. S. (1973) Evaluation of spices and oleoresins. Journal of Plantation Crops, 1. pp. 195-199.