カレーに関する研究　ＩＶ　　市販カレーかん詰の香気成分について

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  • A study on curry. Part IV. Volatile components of commercial cooked curry.
  • シハン カレー カンズメ ノ コウキ セイブン ニ ツイテ
  • A Study on Curry, Part IV
  • カレーに関する研究(第4報)

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The volatile components of commercial cooked curry were investigated by gas liquid chromatography and sensory evaluation. (1) Most of the samples contained 240 to 600 ppm of total volatile components, but sample No. 6 did more than 1200ppm. Main volatile compounds were transcinnamic aldehyde, eugenol, and iso-thymol. The composition of volatile components were different among samles, especially in low volatile components. (2) Principal component analysis with the low volatile component (LVC), medium volatile component (MVC), high volatile component (HVC) and total volatile component as variables, classified commercial cooked curry into four groups. (3) According to sensory evaluation, flavour of 7 samples were significant at 5% level, samples of No. 10, 11, 4, 12 were recognized as good flavored curry. In our previous study, these samples were also appreciated as good taste curry, so, samples of No. 10, 11, 4, 12 were accepted as very good curry in general.

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