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Effects of processing on the flavor compounds of indian fresh ginger (Zingiber Officinale Rose.) / A. Nirmala Menon in The journal of essential oil research, Vol. 19 N°2 (Mars-Avril 2007) 

Public ISBD [article]  in The journal of essential oil research > Vol. 19 N°2 (Mars-Avril 2007) . - pp. 105-109 Titre : Effects of processing on the flavor compounds of indian fresh ginger (Zingiber Officinale Rose.) Type de document : texte imprimé Auteurs : A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur ; B. Sankari Kutty, Auteur Année de publication : 2007 Article en page(s) : pp. 105-109 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : 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 [article] Effects of processing on the flavor compounds of indian fresh ginger (Zingiber Officinale Rose.) [texte imprimé] / A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur ; B. Sankari Kutty, Auteur . - 2007 . - pp. 105-109. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 19 N°2 (Mars-Avril 2007) . - pp. 105-109 Mots-clés : 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

Essential oil composition of four major cultivars of black pepper (Piper nigrum L.)—IV / A. Nirmala Menon in The journal of essential oil research, Vol. 17 N° 2 (Mars-Avril 2005) 

Public ISBD [article]  in The journal of essential oil research > Vol. 17 N° 2 (Mars-Avril 2005) . - pp. 206-208 Titre : Essential oil composition of four major cultivars of black pepper (Piper nigrum L.)—IV Type de document : texte imprimé Auteurs : A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur Année de publication : 2006 Article en page(s) : pp. 206-208 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Piper  nigrum  Piperaceae  Black  pepper  cultivars  Essential  oil  composition  Myrcene  β-pinene  Sabinene  Limonene  β-caryophyllene  Elemol Résumé : Four major cultivars of black pepper from Kerala viz. Aimpiriyan, Narayakodi Neelamundi and Uthirankotta were analyzed for a period of three consecutive seasons for their oil composition. Fifty-five compounds were identified in the oils by GC and GC/MS. The main components of Aimpiriyan oil were limonene (19.8%-22.5%), β-pinene (9.3–23.9%), limonene (8.3–18%) and β-caryophyllene (20.3–34.7%). Narayakodi oil contained as major compounds sabinene (4.4–24.6 %) limonene (9.5–19.5%), β-pinene (4.8–15.6%), β-caryophyllene (29.8–52.9%) and caryophyllene oxide (2.3–3.9%). Neelamundi oil contained a-pinene (4.7–6.5%), sabinene (23.2–27.3%), β-pinene (7.8–11.3%), limonene (12.9–18.6%) and β-caryophyllene (17.0–31.0%). The oil from Uthirankotta contained α-pinene (9.1–14.6%), β-pinene (9.3–12.5%), γ-3-carene (6.7–8.5%), limonene (13.3–19.5%), β-caryophyllene (25.1–37.8%) and caryophyllene oxide (0.6–2.7 %). ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2005.9698877 [article] Essential oil composition of four major cultivars of black pepper (Piper nigrum L.)—IV [texte imprimé] / A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur . - 2006 . - pp. 206-208. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 17 N° 2 (Mars-Avril 2005) . - pp. 206-208 Mots-clés : Piper  nigrum  Piperaceae  Black  pepper  cultivars  Essential  oil  composition  Myrcene  β-pinene  Sabinene  Limonene  β-caryophyllene  Elemol Résumé : Four major cultivars of black pepper from Kerala viz. Aimpiriyan, Narayakodi Neelamundi and Uthirankotta were analyzed for a period of three consecutive seasons for their oil composition. Fifty-five compounds were identified in the oils by GC and GC/MS. The main components of Aimpiriyan oil were limonene (19.8%-22.5%), β-pinene (9.3–23.9%), limonene (8.3–18%) and β-caryophyllene (20.3–34.7%). Narayakodi oil contained as major compounds sabinene (4.4–24.6 %) limonene (9.5–19.5%), β-pinene (4.8–15.6%), β-caryophyllene (29.8–52.9%) and caryophyllene oxide (2.3–3.9%). Neelamundi oil contained a-pinene (4.7–6.5%), sabinene (23.2–27.3%), β-pinene (7.8–11.3%), limonene (12.9–18.6%) and β-caryophyllene (17.0–31.0%). The oil from Uthirankotta contained α-pinene (9.1–14.6%), β-pinene (9.3–12.5%), γ-3-carene (6.7–8.5%), limonene (13.3–19.5%), β-caryophyllene (25.1–37.8%) and caryophyllene oxide (0.6–2.7 %). ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2005.9698877

Studies on essential oil composition of cultivars of black pepper (Piper nigrum L.)—V / A. Nirmala Menon in The journal of essential oil research, Vol. 17 N° 2 (Mars-Avril 2005) 

Public ISBD [article]  in The journal of essential oil research > Vol. 17 N° 2 (Mars-Avril 2005) . - pp. 153-155 Titre : Studies on essential oil composition of cultivars of black pepper (Piper nigrum L.)—V Type de document : texte imprimé Auteurs : A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur Année de publication : 2006 Article en page(s) : pp. 153-155 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Piper  nigrum  Piperaceae  Black  pepper  cultivars  Essential  oil  composition  Myrcene  β-pinene  Sabinene  Limo-nene  β-caryophyllene  Elemol Résumé : Two major cultivars of black pepper from Kerala viz. Vellanamban and Sreekara and one Indonesian cultivar grown in Kutching in Kerala were analyzed for a period of three consecutive seasons for their oil composition. Fifty-five compounds were identified in the oils by GC and GC/MS. The main components of vellanamban oil were sabinene (3.9–18.8%), β-pinene (3.9–10.9%), limonene (8.3–19.8%) and β-caryophyllene (28.4- 32.9%). Sreekara oil contained as major compounds β-pinene (0–11.2%), limonene (20.1–22.1%) and β-caryophyllene (16.8–23.1 %). Kutching oil contained α-pinene(2.3–5.4%), sabinene (6.7–13.3%), limonene (14.5–17.5%) and β-caryophyllene (20.8–39.1%). ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2005.9698862 [article] Studies on essential oil composition of cultivars of black pepper (Piper nigrum L.)—V [texte imprimé] / A. Nirmala Menon, Auteur ; K. P. Padmakumari, Auteur . - 2006 . - pp. 153-155. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 17 N° 2 (Mars-Avril 2005) . - pp. 153-155 Mots-clés : Piper  nigrum  Piperaceae  Black  pepper  cultivars  Essential  oil  composition  Myrcene  β-pinene  Sabinene  Limo-nene  β-caryophyllene  Elemol Résumé : Two major cultivars of black pepper from Kerala viz. Vellanamban and Sreekara and one Indonesian cultivar grown in Kutching in Kerala were analyzed for a period of three consecutive seasons for their oil composition. Fifty-five compounds were identified in the oils by GC and GC/MS. The main components of vellanamban oil were sabinene (3.9–18.8%), β-pinene (3.9–10.9%), limonene (8.3–19.8%) and β-caryophyllene (28.4- 32.9%). Sreekara oil contained as major compounds β-pinene (0–11.2%), limonene (20.1–22.1%) and β-caryophyllene (16.8–23.1 %). Kutching oil contained α-pinene(2.3–5.4%), sabinene (6.7–13.3%), limonene (14.5–17.5%) and β-caryophyllene (20.8–39.1%). ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2005.9698862