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

Nirmala  Menon, A; Padmakumari, K P; Sankari Kutty, B; Sumathikutty, M A; Sreekumar, M M; Arumughan, C

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dc.contributor.author	Nirmala Menon, A
dc.contributor.author	Padmakumari, K P
dc.contributor.author	Sankari Kutty, B
dc.contributor.author	Sumathikutty, M A
dc.contributor.author	Sreekumar, M M
dc.contributor.author	Arumughan, C
dc.date.accessioned	2014-05-22T08:40:17Z
dc.date.available	2014-05-22T08:40:17Z
dc.date.issued	2007
dc.identifier.citation	Journal of Essential Oil Research 19(2):105-109;Mar-Apr 2007	en_US
dc.identifier.issn	1041-2905
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/1435
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.publisher	Allured Publishing Corporation	en_US
dc.subject	Zingiber officinale	en_US
dc.subject	Zingiberaceae	en_US
dc.subject	Essential oil composition	en_US
dc.subject	Zingiberene	en_US
dc.subject	Geranial	en_US
dc.subject	Zingerone	en_US
dc.subject	Drying effect	en_US
dc.title	Effects of processing on the flavor compounds of Indian fresh ginger (Zingiber officinale Rosc.)	en_US
dc.type	Article	en_US