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Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

✍ Scribed by Bartley, John P; Jacobs, Amanda L

Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 146 KB
Volume: 80
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(20000115)80:2<209::aid-jsfa516>3.0.co;2-8

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✦ Synopsis

The volatile compounds responsible for the ¯avour of Australian-grown ginger have been extracted using supercritical carbon dioxide. Both fresh and dried ginger samples have been examined and the major effects of the drying process are a reduction in gingerol content, an increase in terpene hydrocarbons and the conversion of some monoterpene alcohols to their corresponding acetates.

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