Composition and distinctive volatile flavour characteristics of the essential oil from Australian‐grown ginger ( Zingiber officinale ) | Zendy

Cornell D. W. | Zendy; Jordan R. A. | Zendy

Premium

Composition and distinctive volatile flavour characteristics of the essential oil from Australian‐grown ginger ( Zingiber officinale )

Author(s) -

Cornell D. W.,

Jordan R. A.

Publication year - 1971

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740220213

Subject(s) - aroma , flavour , essential oil , sesquiterpene , monoterpene , zingiber officinale , composition (language) , chemistry , food science , zingiberaceae , botany , biology , organic chemistry , traditional medicine , medicine , linguistics , philosophy , rhizome

Gas chromatographic analysis revealed the qualitative composition of the essential oil from Australiangrown ginger to be similar to that of oils from other areas. The major constituents are a group of sesquiterpene hydrocarbons based on the bisabolene carbon skeleton. These compounds are accompanied by a number of monoterpene hydrocarbons and other substances. However, of particular interest, is the presence of a relatively high proportion of geranial and neral. These compounds are believed to invest Australian‐grown ginger oil with a distinctive ‘citrus‐like’ aroma.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here

Accelerating Research