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J Agric Food Chem

Title:		Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry
Author(s):		Pang X; Cao J; Wang D; Qiu J; Kong F;
Address:		"Laboratory of Quality & Safety Risk Assessment for Tobacco, Ministry of Agriculture, Tobacco Research Institute of Chinese Academy of Agricultural Sciences , Qingdao, China 266001"
Journal Title:		J Agric Food Chem
Year:		2017
Volume:		20170510
Issue:		20
Page Number:		4140 - 4145
DOI:		10.1021/acs.jafc.7b00559
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
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, beta-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 alpha-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"
Keywords:		"Chromatography, Gas Flavoring Agents/*chemistry Ginger/*chemistry Molecular Structure Odorants/analysis Olfactometry Plant Extracts/*chemistry Volatile Organic Compounds/*chemistry aroma extract dilution analysis (AEDA) aroma-active components gas chromat;"
Notes:		"MedlinePang, Xueli Cao, Jianmin Wang, Dabin Qiu, Jun Kong, Fanyu eng 2017/04/11 J Agric Food Chem. 2017 May 24; 65(20):4140-4145. doi: 10.1021/acs.jafc.7b00559. Epub 2017 May 10"