engleski

The volatile profiles of curry powder

Curry powder is a mixture of different spices, usually ginger, turmeric, cumin, coriander, fenugreek and cayenne pepper. The aroma profiles of curry powder and the individual spices of which curry consists were studied using headspace solid phase microextraction coupled with gas chromatography mass-spectrometry (HS-SPME/GC-MS). The obtained headspace profiles of curry powder and the individual spices were compared. Also, the origin of the individual aromatic compounds identified in curry was related to the corresponding spice, as follows: linalool (34.22 %) with coriander, cuminic aldehyde (24.20 %) with cumin, Ar-curcumene (3.94 %), zingiberene (5.83 %) and β-sesquiphellandrene (3.28 %) with ginger and turmeric, β-tumerone (3.28 %), Ar- tumerone (3.30 %) and α-tumerone (1.71 %) with turmeric, limonene (1.14 %) with fenugreek and cayenne pepper, and trans-anethole (2.08 %) with cayenne pepper.

curry powder, spices, HS-SPME/GC-MS

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