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Evaluation of spices and oleoresin-VI-pungency of ginger components, gingerols and shogaols and quality.

Shanthi, Narasimhan. and Govindarajan, V. S. (1978) Evaluation of spices and oleoresin-VI-pungency of ginger components, gingerols and shogaols and quality. Journal of Food Technology, 13 (1). 31-36, 14 ref..

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Abstract

The amounts of gingerols (GI) and shogaols (SG) in various samples of dried ginger were determined and compared with sensory detn. of pungency of the oleoresin. Although the GI:SG ratio varied widely the estimated pungencies did not; e.g. a fresh sample of sliced and dried ginger and an old commercial sample had GI contents of 26.8 and 8.8% resp. and SG contents of 1.3 and 8.8% resp. and oleoresin pungencies of 25.7 x 10-3 and 25.4 x 10-3 Scoville Heat Units (SHU), resp. The mean pungencies of TLC-purified GI and SG were determined, and were (in 1000 s), 60.57 plus/minus 2.43 and 150 plus/minus 8.38 SHU, resp. This is in contrast to earlier statements that SG are less pungent than GI. Some phenolic compounds having similar Rf values to GI and SG were not found to be pungent. The pungency values determined for GI and SG were used to calculate pungency values for the oleoresins; comparison with observed oleoresin-pungency suggested that the threshold value for GI should by 75 x 10-3 SHU.

Item Type: Article
Uncontrolled Keywords: AROMATIC-COMPOUNDS; ginger, shogaols detn. in dried; ginger, gingerols detn. in dried; SPICES-; ginger, oleoresins pungency evaluation for dried; ORGANOLEPTIC-EVALUATION; RESINS-
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 10:56
Last Modified: 24 May 2016 10:56
URI: http://ir.cftri.com/id/eprint/7026

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