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Volatile components of ginger flowers ( Hedychium coronarium koenig)
Author(s) -
Omata Akihiko,
Yomogida Katsuyuki,
Teshima Yo,
Nakamura Shoji,
Hashimoto Seiji,
Arai Toshiyuki,
Furukawa Kiyoshi
Publication year - 1991
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.2730060310
Subject(s) - chemistry , essential oil , methyl jasmonate , chromatography , botany , terpenoid , gas chromatography , terpene , traditional medicine , organic chemistry , stereochemistry , biology , biochemistry , medicine , gene
Volatile components of the ginger flower ( Hedychium coronarium Koenig) were concentrated by solvent extraction and further simultaneous distillation and extraction (SDE). The essential oil was fractionated by column chromatography and analysed with GC and GC‐MS, and 131 compounds were identified. The ginger flower has a diffusive, sweet, spicy and floral scent and linalol, methyl jasmonate, eugenols, cis ‐jasmone, β‐ionone and lactones were found to make a major contribution to the odour of this flower.