Abstract:
:Cardamom, Elettaria cardamomum Maton var. Miniscula Burkill (Fam. Zingiberaceae) known as true or lesser cardamom is the widely cultivated variety and important in the world trade. It occupies a high second or third place in world trade, being a high priced spice. It belongs to the sweet spices group and is used predominantly to flavor sweets, baked goods, and coffee, particularly in the Arab countries. This monograph critically reviews the post-harvest handling and processing and the chemistry of the volatiles. The components contributing to the characteristic aroma for which the spice is valued are specifically considered. Gas chromatographic analysis for quality control and attempts are evaluating the aroma quality by sensory profile are discussed in relation to regional varieties, and processing variables. The areas in which further research is required are indicated. The botanical and cultivation aspects and production and trade of the different growing and consuming regions are briefly considered. Available information on other "cardamoms" from related species and genera are summarized.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Govindarajan VS,Narasimhan S,Raghuveer KG,Lewis YSdoi
10.1080/10408398209527337subject
Has Abstractpub_date
1982-01-01 00:00:00pages
229-326issue
3eissn
1040-8398issn
1549-7852journal_volume
16pub_type
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