Fusarium wilt disease is one of the major plant diseases that affect tomato production. The effects of neem (Azadirachta indica) and willow (Salix babylonica) aqueous extracts on fusarium wilt dis
Combinations of different spices were used at variable concentrations in the preparation of various curry blends. The sample showed the highest sensory attributes in comparison with control curry sample was compounded with different spices, onion and garlic at variable concentrations in corresponding seasoning blend. The oleoresin of the seasoning blend that possessed the highest quality scores was prepared and subjected to freeze drying process after dispersion on suitable carrier. The flavour contribution percentages of the characteristic notes; light sweet top, medium aromatic, full boiled spicy and pungent spicy were calculated for each curry and seasoning blends. The hydro distilled (HD) oils of the selected curry and its constituents were subjected to GC-MS analysis. The results revealed the high contribution of the components possess spicy note in the raw curry sample. The components possess pungent notes showed less representation. β-Caryophellene was the major compounds in the HD oil of raw seasoning blends followed by δ-carene and arturmenone. The qualitative and quantitative variation in the volatile compounds separated from the HD oil of the freeze dried sample may be attributed to the interaction between such components and the used carrier (10% maltodextrin in water).
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