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Evaluation of spices and oleoresins. VII. Gas chromatographic examination of gingerol, shogaol and related compounds in ginger.

Raghuveer, K. G. and Govindarajan, V. S. (1978) Evaluation of spices and oleoresins. VII. Gas chromatographic examination of gingerol, shogaol and related compounds in ginger. Journal of Food Quality, 2 (1). 41-54, 9 ref..

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Abstract

The products of thermal degradation of gingerols, the pungent component of the spice ginger under gas chromatographic conditions have been re-examined. Besides breakdown to zingerone and aldehydes, substantial dehydration of gingerols to shogaols has been established by improved gas chromatographic separation. The identity of the pungent and poorly pungent homologues have been clearly established as (6)- and (8)-, and (10)-gingerols/shogaols resp. Programmed temp. gas chromatography combined with TLC separation has provided a method for determining the ratio of the homologues and a possible method for estimation of gingerols and shogaols in ginger oleoresin. [See FSTA (1978) 10 6T221.]

Item Type: Article
Uncontrolled Keywords: AROMATIC-COMPOUNDS; ginger, gingerols thermal degradation products in; DECOMPOSITION-; SPICES-
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Nov 2014 07:17
Last Modified: 17 Nov 2014 07:17
URI: http://ir.cftri.com/id/eprint/6974

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