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Food Chem

Title:		"Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)"
Author(s):		Liang J; Stoppelmann F; Schoenbach J; Rigling M; Nedele AK; Zhang Y; Hannemann L; Hua N; Heimbach J; Kohlus R; Zhang Y;
Address:		"Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: felix.stoeppelmann@uni-hohenheim.de. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: julia-schoenbach@gmx.de. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: youfeng.zhang@uni-hohenheim.de. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: lea.hannemann@uni-hohenheim.de. Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada. Electronic address: hua@uoguelph.ca. Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: julia.heimbach@uni-hohenheim.de. Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany. Electronic address: r.kohlus@uni-hohenheim.de. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de"
Journal Title:		Food Chem
Year:		2023
Volume:		20230328
Issue:
Page Number:		136036 -
DOI:		10.1016/j.foodchem.2023.136036
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39 mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as beta-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49 mg/100 g) and total sugar content (33.4 g/kg) in comparison with peeled ginger (76.53 mg/100 g and 28.6 g/kg)"
Keywords:		Odorants/analysis *Ginger/chemistry Gas Chromatography-Mass Spectrometry/methods Spices/analysis Polyphenols/analysis *Citrus *Volatile Organic Compounds/analysis (E)-2-decenal (PubChem CID: 5283345) (E)-2-dodecenal (PubChem CID: 5283361) (E)-isoeugenol (;
Notes:		"MedlineLiang, Jiaqi Stoppelmann, Felix Schoenbach, Julia Rigling, Marina Nedele, Ann-Kathrin Zhang, Youfeng Hannemann, Lea Hua, Nathalie Heimbach, Julia Kohlus, Reinhard Zhang, Yanyan eng England 2023/04/02 Food Chem. 2023 Sep 1; 419:136036. doi: 10.1016/j.foodchem.2023.136036. Epub 2023 Mar 28"