OBTAINING OF NUTMEG (MYRISTICA-FRAGRANS H) OLEORESIN

Authors
BORGES P PINO J
Citation
P. Borges et J. Pino, OBTAINING OF NUTMEG (MYRISTICA-FRAGRANS H) OLEORESIN, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 209-215
Citations number
NO
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Revista espanola de ciencia y tecnologia de alimentos → ACNP
ISSN journal
1131799X
Volume
33
Issue
2
Year of publication
1993
Pages
209 - 215
Database
ISI
SICI code
1131-799X(1993)33:2<209:OON(HO>2.0.ZU;2-M
Abstract
The effect of milling grade, temperature and extraction time on nutmeg oleoresin yield, obtained by solid-liquid extraction with 95% ethanol under agitation, was studied. Maximum yield was obtained using fine m illing (40-70 mesh) and 5 h extraction. Sensory evaluation indicated t hat the oleoresin was representative of the spice flavour.