Supercritical Fluid Extraction of the Volatile Constituents from Tamarind (Tamarindus indicaL.)
- 1 September 1994
- journal article
- research article
- Published by Taylor & Francis in Journal of Essential Oil Research
- Vol. 6 (5) , 547-548
- https://doi.org/10.1080/10412905.1994.9698449
Abstract
The volatile components from the fruit of Tamarindus indica L. were obtained by supercritical fluid extraction and analyzed by GC and GC/MS. A total of 16 compounds were identified accounting for 97.75%. Aromadendrene was the major constituent corresponding to 90% of the flavor constituents.Keywords
This publication has 2 references indexed in Scilit:
- Volatile Flavor Components of Tamarind (Tamarindus indicaL.)Journal of Essential Oil Research, 1990
- Volatile constituents of tamarind (Tamarindus indica)Journal of Agricultural and Food Chemistry, 1975