カレー粉加熱香気成分の同定と調理による変化

抄録

The aroma components in cooked curry powder were determined and the differences of the aroma due to varieties of curry powder, cooking process and cooking periods were studied. The results were as follows;
1) Seventeen aroma components were determined from cooked curry powder.
2) The aroma components in the two kinds of current curry powders were almost the same qualitatively but different quantitatively.
3) The yield of some components in Turmeric, Cuminaldehyde, and Eugenol was markedly decreased by cooking with margarin.
4) The yield of all other components in Turmeric was markedly decreased by cooking after sauted with margarin.
5) The amounts of aromas in curry powder, curry powder with margarin, and curry powder sauted with margarin at 100°C were markedly decreased by 30 minutes cooking. On the other hand the amounts of aromas in sauted with margarin at 140°C after 60 minutes cooking were larger than those of 30 minutes cooking.
6) Some components in Turmeric and Eugenol were not easily volatile for prolonged cooking.
7) Sensory evaluation suggested that the aroma components in curry powder were volatilized by adding margarin and more by sauted with margarin. The curry powder sauted with margarin at 140°C was unpreferred. The aroma in non-cooked curry powder added to hot water was stronger than that in cooked one for one hour, however, there was no significant difference in aroma quality between the two after 1 to 3 hours cooking. There was no significant difference among preferrence by several cooking periods.