Curry and component analysis

CHED 213

Kenneth L. Green, mencer@wilkes.edu, Brynn Beaver, Lauren Macri, Samantha Payne, Elise Serembus, elise.serembus@wilkes.edu, James Thomas, and Donald E. Mencer, mencer@wilkes.edu. Department of Chemistry, Wilkes University, 84 West South Street, Wilkes-barre, PA 18766
In this study a spice mixture, McCormick™ curry powder, and its components were analyzed by using gas chromatography mass spectrometry (GC/MS). The curry components that were studied were turmeric, fenugreek, nutmeg, cumin, red pepper (cayenne), black pepper, onion, cloves, ginger, coriander, and bay leaves. These samples, including the curry mixture, were analyzed to find the molecular species in the spices that contribute to flavor and aroma. Some of the components that were found were caryophyllene, eugenol, (R)D-limonene, cumaldehyde, and .gamma.-Terpinen
 

Undergraduate Research Poster Session: Analytical Chemistry
11:00 AM-1:00 PM, Monday, April 7, 2008 Morial Convention Center -- Hall A, Poster

Division of Chemical Education

The 235th ACS National Meeting, New Orleans, LA, April 6-10, 2008