Betel leaves along with areca nut and spices are used as a masticatory in the sub-continent. The leaves are aromatic with varied taste ranging from sweet to pungent. The concentration and composition of essential oil influence the aroma and flavour of the leaves. Besides essential oil, chlorophylls, carotenoids, proteins, sugars, moisture percentage determine the taste and quality of leaves.
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Manuscript Published on 01 December 2002
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