Composition and distinctive volatile flavour characteristics of the essential oil from Australian‐grown ginger (Zingiber officinale)
- 1 February 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (2) , 93-95
- https://doi.org/10.1002/jsfa.2740220213
Abstract
Gas chromatographic analysis revealed the qualitative composition of the essential oil from Australiangrown ginger to be similar to that of oils from other areas. The major constituents are a group of sesquiterpene hydrocarbons based on the bisabolene carbon skeleton. These compounds are accompanied by a number of monoterpene hydrocarbons and other substances. However, of particular interest, is the presence of a relatively high proportion of geranial and neral. These compounds are believed to invest Australian‐grown ginger oil with a distinctive ‘citrus‐like’ aroma.Keywords
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