Effects of processing on the flavor compounds of Indian fresh ginger (Zingiber officinale Rosc.)

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Title:	Effects of processing on the flavor compounds of Indian fresh ginger (Zingiber officinale Rosc.)
Authors:	Nirmala Menon, A Padmakumari, K P Sankari Kutty, B Sumathikutty, M A Sreekumar, M M Arumughan, C
Keywords:	Zingiber officinale Zingiberaceae Essential oil composition Zingiberene Geranial Zingerone Drying effect
Issue Date:	2007
Publisher:	Allured Publishing Corporation
Citation:	Journal of Essential Oil Research 19(2):105-109;Mar-Apr 2007
Abstract:	The original aroma compounds responsible for the fresh ginger flavor were isolated by Amberlite XAD-2 chromatography. Ginger oil was isolated by hydrodistillation from fresh ginger. Fresh ginger was dried and the oil was isolated by hydrodistillation from dry ginger (sun-dried and drier-dried). The oils were analyzed by GC and GUMS. It was found that geranial (24.2%) and zingerone (14.2%) were the major compounds in the original aroma of fresh ginger and their contents decreased during processing. It was observed that the hydrocarbon content of the oil increased and the oxygenated compounds decreased as ginger was processed into dry ginger and ginger oil.
URI:	http://ir.niist.res.in:8080/jspui/handle/123456789/1435
ISSN:	1041-2905
Appears in Collections:	2007

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