カレーに関する研究　ＶＩ　　カレー用香辛料の加熱による香気成分の変化

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  • A study on curry. (Part VI). Changes of volatile components in spices for curry making after heat treatments.
  • カレーヨウ コウシンリョウ ノ カネツ ニ ヨル コウキ セイブン ノ ヘンカ
  • A study on curry, Part VI
  • カレーに関する研究(第6報)

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Changes in volatile components of 9 spices usually used for curry making by heating at 120°C were investigated by gas-liquid chromatography. (1) Amounts of main volatile components in cardamon, clove and cumin were increased, total volatile components of them were also increased by the heat treatment. (2) Amounts of total volatile components in allspice and mace were decreased by heating slightly. (3) In funnel, cinamon and fenugreek, total volatile components were decreased by heating, especially remarkable in fenugreek. (4) Volatile components in spices were increased or decreased by the heat treatment, low volatile components were decreased in every samples. So, it is necessary to take notice of their changes for good flavoured curry making.

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