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.