Evaluating the aroma quality of nutmeg accessions myristica fragrans L.

Abstract

Aroma quality of nut and aril of nutmeg accessions maintained at Central Plantation Crops Research Institute, Research Centre is studied . Extractable fat , oleoresin and essential oil of nut and oleoresin and essential oil of ar il are the main constituents analysed for evaluating th ese accessions . Ace. No. 66 and 78 are superior as far as aroma quality is concern ed. The quality components a re proj ected to give per plant yields. Acc. No. 66 is found to yi eld 1.60 kg of ex trac table fat, 1.15 kg of oleoresin and 133.8 ml of essential oil . Aril of Ace. No. 66 is found to yield 0.28 kg of oleoresin and 36.9 ml of essential oil.