Supercritical Fluid Extraction of the Volatile Constituents from Tamarind (Tamarindus indica L.)

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.

KEY WORD INDEX:

• Tamarindus indica
• Leguminosae
• volatile components
• supercritical fluid extraction
• aromadendrene