Record Details

Volatile aroma components of Curcuma amada Roxb.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/8023/
 
Title Volatile aroma components of Curcuma amada Roxb.
 
Creator Srinivasa Rao, A.
Bandaru, Rajanikanth
Seshadri, R.
 
Subject 15 Flavour/Fragrance/Perfumes
30 Spices/Condiments
 
Description The aroma concentrate of fresh rhizomes of Curcuma amada Roxb. ['mango ginger', used as a spice in pickling, chutneys, etc.] was prepared by an efficient simultaneous steam distillation/solvent extraction. Qualitative analysis of these volatile aroma components was performed by GC-MS aided by a computer library search. This led to the identification of 61 unreported compounds out of 68 compounds for which mass spectra were recorded. Identification of the components was confirmed by their Kovats retention indices. The aroma concentrate of mango ginger was comprised of a mixture of character impact compounds by both raw mango and turmeric.
 
Date 1989
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/8023/1/J.%20Agric.%20Food%20Chem.%201989%2C%2037%2C%20740-743.pdf
Srinivasa Rao, A. and Bandaru, Rajanikanth and Seshadri, R. (1989) Volatile aroma components of Curcuma amada Roxb. Journal of Agricultural and Food Chemistry, 37 (3). 740-743, 16 ref..