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Identification of the characteristic odorants in fresh rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy






Journal of Agricultural and Food Chemistry 43(11): 2941-2945

Identification of the characteristic odorants in fresh rhizomes of ginger (Zingiber officinale Roscoe) using aroma extract dilution analysis and modified multidimensional gas chromatography-mass spectroscopy

An oxygenated hydrocarbon fraction of the extract from the fresh rhizomes of ginger was analyzed by capillary gas chromatography (GC) and eluate sniffing. The application of this technique to stepwise diluted extracts of the volatile compounds allowed the determination of the flavor dilution (FD) factor, which reveals the most intense flavor compounds of the extract. Twenty-two positions with a high FD factor were detected and further analyzed by GC-mass spectroscopy (MS) and/or a modified multidimensional GC-MS system. 2-Pinen-5-ol was tentatively identified as a new compound. Compounds with high FD factor were linalool, geraniol, geranial, neral, isoborneol, borneol, 1,8-cineol, 2-pinen-5-ol, geranyl acetate, (E)-2-octenal, (E)-2-decenal, and (E)-2-dodecenal. In addition, (E)-2-alkenals, 2-octyl acetate, 2-pinen-5-ol, 2-(2',3'-epoxy-3'-methylbutyl)-3-methylfuran, and (E)- and (Z)-3,7-dimethyl-3,6-octadienal were newly identified compounds in ginger.

Accession: 002863846

DOI: 10.1021/jf00059a031

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