Modulation of the Volatile Profile of Cardamom (<i>Elettaria cardamomum</i>) Essential Oil by Non-Thermal Instant Controlled Pressure Drop (DIC) Technology: A Novel Approach in Food Processing.

ABSTRACT: Elettaria cardamomum (cardamom) is an Asian-origin fragrant seed highly valued for its sensory attributes, including its delicate scent and distinctive flavor. Essential oils (EOs) constitute the primary extracts obtained from cardamom, and their market demand has increased considerably in recent years, largely due to their recognized antioxidant properties. To support this growing demand, innovative technologies such as instant controlled pressure drop (DIC) have been explored. DIC increases cell porosity, promoting solvent accessibility and improving extraction efficiency while preserving heat-sensitive constituents, an advantage when coupled with conventional methods like hydrodistillation, which remains the standard method for EO production. GC-MS analysis identified 14 volatile

SUBMITTER: Teresa-Martinez GD 

PROVIDER: S-EPMC12784164 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature