• Journal of Microbiology and Biotechnology
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• v.14 no.4
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• pp.805-809
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• 2004

The antimite activities of cumin seed oil-derived cuminaldehyde and eleven commercial components of Cuminum cyminum oil were examined against Dermatophagoides farinae and Dermatophagoides pteronyssinus adults and compared with those of benzyl benzoate and N,N-diethyl-m-toluamide. Responses varied according to dose and mite species. On the basis of $LD_{50}$ values, the compound most toxic to D. farinae adults was cuminaldehyde ($2.40\mug/cm^2$) followed by benzyl benzoate ($9.32\mug/cm^2$), thymol ($9.43\mug/cm^2$), DEET ($36.84\mug/cm^2$), and 3-carene ($42.11\mug/cm^2$). Against D. pteronyssinus adults, cuminaldehyde ($1.94\mug/cm^2$) was much more effective than benzyl benzoate ($6.50\mug/cm^2$) thymol ($6.92\mug/cm^2$), DEET ($17.79\mug/cm^2$), and 3-carene ($39.85\mug/cm^2$). These results indicate that the antimite activity of cumin seed oil could be caused by cuminaldehyde. Cuminaldehyde was about 3.9 and 3.4 times more toxic than benzyl benzoate against D. farinae and D. pteronyssinus adults, respectively. Therefore, further study is needed to confirm the findings of this study and the possibility of cuminaldehyde as a house dust mite control agent or a lead compound.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.147-152
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• 2013

The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.276-279
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• 1991

Effects of stamping and roasting treatments on change of volatile aromatic components in curry powder were investigated by gas chromatography. These were conducted for improving volatile aromatic flavor and for improving aging effect. Major volatile aromatic components of curry powder were eugenol, cuminaldehyde, myristicin, anethole, eugenolacetate, cinnamaldehyde, linalool, limonene, p-cymene and ${\gamma}-terinene$. By stamping treatment, the content of low volatile components increased till 10 min, whereas that of high volatile components started to increase after 10 min. The content of low volatile components decreased with increasing roasting time.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.127-135
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• 1989

The volatile components of nutmeg, cumin, cardamon, turmeric, coriander, clove, allspice, cassia, fennel, celery seed and black pepper, having a characteristic spicy aroma and being used as an ingradient of curry powder, were investigated. After steam distillation followed by extraction with diethyl ether: n-pentane(2:1, v/v) mixture, the volatile components were identified by capillary GC and GC/MS. As a result, following major compounds were identified. ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$ and myristicin(19.98%) in nutmeg, cuminaldehyde(37.68%) in cumin, ${\alpha}-terpineol(47.33%)$ and 1, 8-cineol(20.56%) in cardamon, linalool(61.72%) in coriander, eugenol(63.63%) and eugenol acetate(20.59%) in clove, eugenol(80.12%) and methyl eugenol(10.85%) in allspice, cinnamaldehyde(82.29%) in cassia, anethole(79.92%) in fennel.