Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro-climatic zones of Himachal Pradesh, India
IR@IHBT: CSIR-Institute of Himalayan Bioresource Technology, Palampur
View Archive Info| Field | Value | |
| Title |
Analysis of the essential oil of large cardamom
(Amomum subulatum Roxb.) growing in
different agro-climatic zones of
Himachal Pradesh, India
|
|
| Creator |
Joshi, Robin
Sharma , Poonam Sharma , Virbala Prasad , Ramdeen Sud, R K Gulati, Ashu |
|
| Subject |
Plant sciences
Plant viruses |
|
| Description |
BACKGROUND: The aim of the present study was to investigate variations in the chemical composition of the essential
oil from seeds of large cardamom grown at different altitudes in Himachal Pradesh, India. The composition of the
essential oil was determined by gas chromatography (GC), gas chromatography–mass spectrometry (GC-MS) and gas
chromatography–olfactometry (GC-O).
RESULTS: The oil components showed qualitative and quantitative variations in the composition. GC and GC-MS analysis led to
the identification of 55 compounds representing 98% of total oil. Major components in the oil were 1,8-cineole, α-terpineol,
DL-limonene, nerolidol, 4-terpineol, δ-terpineol, δ-3-carene, β-myrcene, germacrene D, α-terpinene and longifolenaldehyde.
The oil yields obtained were 9.8–19.5 g kg−1. Cardamom oil from Himachal Pradesh was found to contain new compounds,
viz. 4-terpineol, δ-3-carene, trans-sabinene hydrate, 1-phellandrene, α-terpinene, bicyclo-germacrene, isopinocarveol and
ledenoxid-II. α-Terpenyl acetate, the major constituent of small cardamom, was also detected in the oil of large cardamom
grown in Himachal Pradesh. Application of aroma extract dilution analysis revealed 35 compounds having aroma impact with
the flavour dilution factor ranging from 2 to 1024, and 34 of these compounds were identified. The five most intense aromatic
components are DL-limonene, 1,8-cineole, β-myrcene, α-pinene, α-basabolol. This is the first time that the characterisation of
odour-active compounds has been carried out on large cardamom.
CONCLUSION: The presence of 4-terpineol, δ-3-carene, trans-sabinene hydrate, 1-phellandrene, α-terpinene, 1-terpineol,
bicyclogermacrene, isopinocarveol, ledenoxid-II, longifolenaldehyde and α-terpenyl acetate make the aroma of the oil
different from large cardamom oil of Sikkim and could offer potential as a new food flavour.
|
|
| Date |
2012
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Identifier |
http://ihbt.csircentral.net/1201/1/4_Analysis.pdf
Joshi, Robin and Sharma , Poonam and Sharma , Virbala and Prasad , Ramdeen and Sud, R K and Gulati, Ashu (2012) Analysis of the essential oil of large cardamom (Amomum subulatum Roxb.) growing in different agro-climatic zones of Himachal Pradesh, India. Journal of the Science Food Agriculture. |
|
| Relation |
http://ihbt.csircentral.net/1201/
|
|