| Titre : | Effects of processing on the flavor compounds of indian fresh ginger (Zingiber Officinale Rose.) (2007) |
| Auteurs : | A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur ; B. Sankari Kutty, Auteur |
| Type de document : | Article : texte imprimé |
| Dans : | The journal of essential oil research (Vol. 19 N°2, Mars-Avril 2007) |
| Article en page(s) : | pp. 105-109 |
| Note générale : | Génie Chimique |
| Langues : | Anglais |
| Tags : | Zingiber officinale Zingiberaceae Essential oil composition zingiberene Geranial Zingerone Drying effect |
| Résumé : | 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 GC/MS. 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. |
| ISSN : | 1041-2905 |
| En ligne : | http://www.tandfonline.com/doi/abs/10.1080/10412905.2007.9699240 |
