Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

被引：17

作者：

Liang, Jiaqi ^{[1
]}

Stoeppelmann, Felix ^{[1
]}

Schoenbach, Julia ^{[1
]}

Rigling, Marina ^{[1
]}

Nedele, Ann-Kathrin ^{[1
]}

Zhang, Youfeng ^{[1
]}

Hannemann, Lea ^{[1
]}

Hua, Nathalie ^{[3
]}

Heimbach, Julia ^{[2
]}

Kohlus, Reinhard ^{[2
]}

Zhang, Yanyan ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Flavor Chem, Fruwirthstr 12, D-70599 Stuttgart, Germany

[2] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Proc Engn & Food Powders, Garbenstr 25, D-70599 Stuttgart, Germany

[3] Univ Guelph, Dept Food Sci, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada

来源：

FOOD CHEMISTRY | 2023年 / 419卷

关键词：

Ginger; Peeling; Odor-active compounds; Sensory evaluation; Polyphenol; Physicochemical properties; BAR SORPTIVE EXTRACTION; DILUTION ANALYSIS; WATER SAMPLES; ROSCOE; CONSTITUENTS; FRESH; OIL; IDENTIFICATION; THRESHOLDS; COMPONENTS;

D O I：

10.1016/j.foodchem.2023.136036

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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).

引用

页数：9

共 40 条

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