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dc.contributor.authorNirmala Menon, A-
dc.contributor.authorPadmakumari, K P-
dc.contributor.authorSankari Kutty, B-
dc.contributor.authorSumathikutty, M A-
dc.contributor.authorSreekumar, M M-
dc.contributor.authorArumughan, C-
dc.date.accessioned2014-05-22T08:40:17Z-
dc.date.available2014-05-22T08:40:17Z-
dc.date.issued2007-
dc.identifier.citationJournal of Essential Oil Research 19(2):105-109;Mar-Apr 2007en_US
dc.identifier.issn1041-2905-
dc.identifier.urihttp://ir.niist.res.in:8080/jspui/handle/123456789/1435-
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherAllured Publishing Corporationen_US
dc.subjectZingiber officinaleen_US
dc.subjectZingiberaceaeen_US
dc.subjectEssential oil compositionen_US
dc.subjectZingibereneen_US
dc.subjectGeranialen_US
dc.subjectZingeroneen_US
dc.subjectDrying effecten_US
dc.titleEffects of processing on the flavor compounds of Indian fresh ginger (Zingiber officinale Rosc.)en_US
dc.typeArticleen_US
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