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Related Experiment Videos

Turmeric--chemistry, technology, and quality

V S Govindarajan

    Critical Reviews in Food Science and Nutrition
    |January 1, 1980
    PubMed
    Summary

    This review examines turmeric

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    Area of Science:

    • Food Chemistry
    • Spice Science
    • Natural Products Chemistry

    Background:

    • Turmeric is a significant spice in Eastern cultures, valued for both its color and aroma.
    • Western appreciation primarily focuses on turmeric's vibrant color.
    • Understanding its constituents, processing, and quality evaluation is crucial.

    Purpose of the Study:

    • To critically review the chemistry of turmeric's key constituents.
    • To assess processing methods and quality evaluation standards for turmeric (whole, powder, oleoresins).
    • To highlight knowledge gaps regarding its aroma profile and volatile compounds.

    Main Methods:

    • Literature appraisal of existing knowledge on turmeric chemistry and processing.
    • Summary of unpublished data on aroma components and color studies.
    • Discussion of production, trade, and allied spices.

    Main Results:

    • Identified key chemical constituents and their importance.
    • Evaluated processing techniques and quality assessment methods.
    • Highlighted the significance of aroma and identified knowledge gaps in volatile compounds.

    Conclusions:

    • Turmeric's chemistry, processing, and quality evaluation require further research.
    • Clarification of nomenclature within the Curcuma genus is needed.
    • Toxicological data is important due to its use as a natural food colorant.

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