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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