文档介绍：Contents
List of contributors . . . . . ........................................................ xi
1 Introduction ............................................................... 1
K. V. Peter, Kerala Agricultural University
Definitions . . . ........................................................ 1
The trade in spices . . . . . .............................................. 3
Spice flavours ........................................................ 4
Processing issues . . . . . . . .............................................. 4
The functional role of spices . . ....................................... 5
The structure of this book . . . . ....................................... 6
Sources of further information and advice . . . ......................... 7
Appendix 1: ISO list of plant species . . . . . . ................................ 8
Appendix 2: Major spice-producing areas . . ................................ 12
2 Quality specifications for herbs and spices .............................. 13
M. Muggeridge, Lion Foods and M. Clay, European Spices Association
Defining quality . . . . . . . .............................................. 13
Major international quality specifications . . . ......................... 14
The American Spice Trade Association (ASTA) . . . .................. 16
The European Spice Association (ESA) . . . . . ......................... 16
Other tests . . . ........................................................ 18
Quality assurance systems . . . . ....................................... 21
References . . . ........................................................ 21
3 Quality indices for spice essential oils . . . . ................................ 22
R. S. Singhal, P. R. Kulkarni and D. V. Rege, University of Mumbai
Introduction . . ........................................................ 22
The problem of adulteration . . ........