The Effects of Stamping and Roasting Treatments on Change of Volatile Flavor Components in Aged Curry Powder

This study was conducted to determine the effects of stamping and roasting treatment on change of volatile flavor components in curry powder aged for 6th month at . Volatile flavor components were collected by simultaneous distillation extraction method. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Aged curry powder contained large amounts of terpene hydrocarbones, terpene alchols and aromatic ether compounds. By stamping and roasting treatment, the peak area generally increased until 15min. at , whereas, that of peak decreased after 20 min. at , respectably.