| Title: | "Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis" |
| Author(s): | Schaller T; Schieberle P; |
| Address: | "Deutsche Forschungsanstalt fur Lebensmittelchemie (Now Leibniz Institute for Food Systems Biology at the TU Munich), Lise-Meitner-Strasse 34, D-85354 Freising, Germany. Faculty of Chemistry, Technical University of Munich, Lichtenbergstrasse 4, 85748 Garching, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "By application of a comparative aroma extract dilution analysis on the volatile fractions isolated by solvent extraction and solvent-assisted flavor evaporation (SAFE) from fresh raw Chinese ginger (Zingiber officinale Roscoe) and roasted ginger, 21 or 33 odorants, respectively, with flavor dilution (FD) factors in the range of 32-4096 were identified. In raw ginger, the highest FD factors were found for (E)-isoeugenol, 1,8-cineol, vanillin, geranial, and linalool. After roasting, in particular, the FD factors of 3-(methylthio)propanal (cooked potato-like), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 3-hydroxy-4,5-dimethyl-2(5H)-furanone (seasoning-like), and geraniol were substantially increased. The application of static headspace/olfactometry (SHO) on ground raw ginger revealed a high FD factor for highly volatile acetaldehyde which clearly decreased after roasting. By contrast, the SHO application revealed high FD factors for malty smelling methylpropanal and 3-methylbutanal, which both were exclusively detected in roasted ginger. Thirteen odorants, namely, decanoic acid, (Z)-2-decenal, (Z)-4-decenal, (E)-4,5-epoxy-(E)-2-decenal, (E)-4,5-epoxy-(E)-2-undecenal, fenchol, (Z)-3-hexenal, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-methyl-2-buten-1-thiol, 2-methylpropanal, (E)-2-nonenal, and 1-nonen-3-one, were identified in ginger for the first time. Chiral analysis showed a much higher percent by weight portion for the (R)-enantiomer in citronellal, citronellol, and linalool, which was not much changed during pan-frying" |
| Keywords: | China Cooking Flavoring Agents/chemistry Ginger/*chemistry Hot Temperature Molecular Structure Odorants/analysis Plant Tubers/chemistry Volatile Organic Compounds/*chemistry (Z)-2-decenal (Z)-2-decenol chiral analysis comparative aroma extract dilution an; |
| Notes: | "MedlineSchaller, Tanja Schieberle, Peter eng Comparative Study 2020/12/11 J Agric Food Chem. 2020 Dec 23; 68(51):15292-15300. doi: 10.1021/acs.jafc.0c06731. Epub 2020 Dec 10" |
