Changes of Aroma Components in the Course of Processing Commercial Cooked Curry

A study on curry Part V

Abstract

Changes of aroma components in the course of processing and with different stewing time in the commercial cooked curry were examined by gas-liquid chromatography. The results obtained were as follows : (1) The aroma components in processing curry, such as β-pinene, cineole, p-cymene and acetoin were rich in low volatile components, linalool and borneol in medium volatile components and cumin aldehyde, anethole, eugenol, iso-thymol and eugenol acetate in high volatile components. The amount of aroma components were found to decreased as the processing time went on. (2) A long time of stewing decreased the amount of low volatile components, while increased the amount of high volatile components. On the contrary, stewing time did not affect the amount of medium volatile components.