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Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.
J Agric Food Chem. 2017 May 24; 65(20):4140-4145.JA

Abstract

For the characterization of chemical components contributing to the aroma of ginger, which could benefit the development of deep-processed ginger products, volatile extracts were isolated by a combination of direct solvent extraction-solvent-assisted flavor evaporation and static headspace analysis. Aroma-impact components were identified by gas chromatography-olfactometry-mass spectrometry, and the most potent odorants were further screened by aroma extract dilution analysis (AEDA) and static headspace dilution analysis (SHDA). The AEDA results revealed that geranial, eucalyptol, β-linalool, and bornyl acetate were the most potent odorants, exhibiting the highest flavor dilution factor (FD factor) of 2187. SHDA indicated that the predominant headspace odorants were α-pinene and eucalyptol. In addition, odorants exhibiting a high FD factor in SHDA were estimated to be potent aroma contributors in AEDA. The predominant odorants were found to be monoterpenes and sesquiterpenes, as along with their oxygenated derivatives, providing minty, lemon-like, herbal, and woody aromas. On the other hand, three highly volatile compounds detected by SHDA were not detected by AEDA, whereas 34 high-polarity, low-volatility compounds were identified only by AEDA, demonstrating the complementary natures of SHDA and AEDA and the necessity of utilizing both techniques to accurately characterize the aroma of ginger.

Authors+Show Affiliations

Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences , Qingdao, China 266001.Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences , Qingdao, China 266001.Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences , Qingdao, China 266001.Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences , Qingdao, China 266001.Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences , Qingdao, China 266001.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28393526

Citation

Pang, Xueli, et al. "Identification of Ginger (Zingiber Officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents By GC-Olfactometry." Journal of Agricultural and Food Chemistry, vol. 65, no. 20, 2017, pp. 4140-4145.
Pang X, Cao J, Wang D, et al. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry. J Agric Food Chem. 2017;65(20):4140-4145.
Pang, X., Cao, J., Wang, D., Qiu, J., & Kong, F. (2017). Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry. Journal of Agricultural and Food Chemistry, 65(20), 4140-4145. https://doi.org/10.1021/acs.jafc.7b00559
Pang X, et al. Identification of Ginger (Zingiber Officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents By GC-Olfactometry. J Agric Food Chem. 2017 May 24;65(20):4140-4145. PubMed PMID: 28393526.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry. AU - Pang,Xueli, AU - Cao,Jianmin, AU - Wang,Dabin, AU - Qiu,Jun, AU - Kong,Fanyu, Y1 - 2017/05/10/ PY - 2017/4/11/pubmed PY - 2017/6/24/medline PY - 2017/4/11/entrez KW - aroma extract dilution analysis (AEDA) KW - aroma-active components KW - gas chromatography−olfactometry (GC−O) KW - ginger (Zingiber officinale Roscoe) KW - static headspace dilution analysis (SHDA) SP - 4140 EP - 4145 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 20 N2 - For the characterization of chemical components contributing to the aroma of ginger, which could benefit the development of deep-processed ginger products, volatile extracts were isolated by a combination of direct solvent extraction-solvent-assisted flavor evaporation and static headspace analysis. Aroma-impact components were identified by gas chromatography-olfactometry-mass spectrometry, and the most potent odorants were further screened by aroma extract dilution analysis (AEDA) and static headspace dilution analysis (SHDA). The AEDA results revealed that geranial, eucalyptol, β-linalool, and bornyl acetate were the most potent odorants, exhibiting the highest flavor dilution factor (FD factor) of 2187. SHDA indicated that the predominant headspace odorants were α-pinene and eucalyptol. In addition, odorants exhibiting a high FD factor in SHDA were estimated to be potent aroma contributors in AEDA. The predominant odorants were found to be monoterpenes and sesquiterpenes, as along with their oxygenated derivatives, providing minty, lemon-like, herbal, and woody aromas. On the other hand, three highly volatile compounds detected by SHDA were not detected by AEDA, whereas 34 high-polarity, low-volatility compounds were identified only by AEDA, demonstrating the complementary natures of SHDA and AEDA and the necessity of utilizing both techniques to accurately characterize the aroma of ginger. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28393526/Identification_of_Ginger__Zingiber_officinale_Roscoe__Volatiles_and_Localization_of_Aroma_Active_Constituents_by_GC_Olfactometry_ L2 - https://doi.org/10.1021/acs.jafc.7b00559 DB - PRIME DP - Unbound Medicine ER -