ISSN:
1745-459X
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Spices and condiments have been considered virtually indispensable in the culinary art. The quality of spices varies depending on the region of cultivation, climatic conditions and storage history. In the present study, coriander from 8 regions of India, labeled as R1 to R8, were examined for sensory quality by conducting threshold test, time-intensity study and flavor profiling. Principal component analysis (PCA) was carried out to group the samples. Threshold values ranged from 0.010 to 0.035% with R7 showing lower values for threshold (0.010%) followed by R8 (0.020%). Higher intensity of aroma of R7 and R8 was further confirmed by more of lingering aroma as shown by time intensity study. Flavor profiling by quantitative descriptive analysis showed that the coriander samples from different regions did not differ significantly (P± 0.05) in almost all attributes except for spicy aroma. Mapping of samples using PCA technique showed that the samples occupied different quadrants based on the intensity of attributes. Sample R7 and R8 were found to be grouped close together, and R5 and Reformed another group.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-459X.2003.tb00397.x
Permalink
