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Cardamom--production, technology, chemistry, and quality
Critical Reviews in Food Science and Nutrition
|January 1, 1982
Summary
True cardamom (Elettaria cardamomum) is a high-value spice crucial for global trade and flavoring. This review covers its post-harvest handling, volatile chemistry, and aroma quality, highlighting areas for future research.
Area of Science:
- Agricultural Science
- Food Chemistry
- Ethnobotany
Background:
- True cardamom (Elettaria cardamomum) is a significant global spice, valued for its aroma and use in sweets and beverages.
- It holds a high rank in world trade due to its high price and distinct flavor profile.
- Primarily used in Arab countries for flavoring sweets, baked goods, and coffee.
Purpose of the Study:
- To critically review the post-harvest handling and processing of true cardamom.
- To analyze the volatile chemistry contributing to cardamom's characteristic aroma.
- To discuss quality control methods, including gas chromatography and sensory profiling, in relation to regional varieties and processing.
Main Methods:
- Literature review of post-harvest handling, processing, and volatile chemistry.
- Analysis of components contributing to aroma.
- Discussion of gas chromatographic analysis for quality control.
- Consideration of sensory profiling for aroma quality evaluation.
Main Results:
- Identified key volatile components responsible for cardamom's aroma.
- Evaluated the impact of processing variables and regional differences on aroma quality.
- Highlighted the importance of gas chromatography and sensory analysis for quality assessment.
Conclusions:
- True cardamom's value is intrinsically linked to its volatile aroma compounds.
- Post-harvest handling and processing significantly influence aroma quality.
- Further research is needed to optimize cultivation, processing, and quality assessment methods for this important spice.