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Quality evaluation of the ‘agmark’ grades of cardamom Elettaria cardamomum
Author(s) -
Mathai Chempolil K.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360605
Subject(s) - flavour , food science , chemistry , traditional medicine , zingiberaceae , medicine , rhizome
Abstract Eighteen export grades (Agmark) of Indian cardamom have been studied for their chemical and physical qualities. The grades with heavier and bigger capsules (AGEB and CGEB) were inferior in their flavour constituents to the medium grade (AGS). Chemical bleaching of the capsules decreased the amount of flavour components, especially essential oil, in the capsules.