A study on curry. (Part VI). Changes of volatile components in spices for curry making after heat treatments.

Abstract

Changes in volatile components of 9 species usually used for curry making by heating at 120 degree 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 fennel, cinnamon 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 sample. So, it is necessary to take notice of their changes for good flavoured curry making.