EFFECTS OF pH AND TEMPERATURE ON VOLATILE CONSTITUENTS OF CARDAMOM

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Abstract
SUMMARY: Decorticated cardamom seeds were subjected to conditions typical of consumer utilization practices. These involved timed exposures to temperatures as high as 205°Cand to solution pH's from 2–8. Changes in the volatile constituents were followed by gas‐liquid chromatographic analyses of the cardamom seed extracts. Temperatures above 149°C and increasing hydrogen ion concentration caused marked changes in composition of the volatile oils of this spice. The effects of pH and temperature environments typical of products in which cardamom is used are discussed.