• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.426-429
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• 1993

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 $37^{\circ}C$. 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 $70^{\circ}C$, whereas, that of peak decreased after 20 min. at $80^{\circ}C$, respectably.