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Transformations of the pungent principles in extracts of ginger
Author(s) -
McHale D.,
Laurie W. A.,
Sheridan J. B.
Publication year - 1989
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.2730040103
Subject(s) - chemistry , gingerol , aldehyde , rhizome , aldol condensation , alcohol , ethanol , organic chemistry , zingiberaceae , dehydration , food science , traditional medicine , biochemistry , catalysis , medicine
Gingerols, the pungent principles from ginger, are thermally labile. Two degradation pathways have been established: retro‐aldol condensation to zingerone and the appropriate aldehyde, and dehydration to shogaols. Evidence is now presented that suggests that the shogaols are also sensitive to certain processing conditions. A series of gingerols ethylated at the aliphatic hydroxyl group has been detected in commercial extracts of ginger. Ethanol is commonly used to extract the pungent principles from the rhizomes. The addition of ethanol to α‐β‐unsaturated ketones is well known and such a reaction with the shogaols is the likely origin of the O ‐ethyl gingerols.