Progress on Research of Spice <i>Amomum tsaoko</i> and Application of Its Essential Oil

LIANG Miao; ZHANG Zhimin; WU Yajian; LIU Yuping

doi:10.13386/j.issn1002-0306.2022020103

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 427-435. > DOI: 10.13386/j.issn1002-0306.2022020103

LIANG Miao, ZHANG Zhimin, WU Yajian, et al. Progress on Research of Spice Amomum tsaoko and Application of Its Essential Oil[J]. Science and Technology of Food Industry, 2023, 44(2): 427−435. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020103.

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Progress on Research of Spice Amomum tsaoko and Application of Its Essential Oil

1.
School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
2.
Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China

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Received Date: February 14, 2022
Available Online: November 09, 2022

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Abstract

Abstract

As a natural flavor material, Amomum tsaoko (AT) is widely used in food and pharmaceutical industry. Based on the reports of the chemical compositions in AT published at home and abroad, the extraction methods, qualitative and quantitative analysis methods of volatile compounds and identified aroma components in AT are summarized. The problems existing in the research of aroma components are clarified. Meanwhile, the research status of non-volatile components in AT and the application in food seasoning, bacteriostasis and mildew prevention, oxidation resistance, anti-tumor and epidemic prevention are summed up briefly. The purpose of this paper is to provide references for variety screening, origin identification, deep processing and comprehensive utilization of AT.
- Amomum tsaoko (AT),
- aroma components,
- extraction method,
- difficult volatile components,
- essential oil,
- application

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References (65)

References

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