Special Methods for the Essential Oil of Ginger

  • T. A. van Beek
Part of the Modern Methods of Plant Analysis book series (MOLMETHPLANT, volume 12)

Abstract

Ginger oil is produced by steam or hydrodistillation of ground rhizomes of Zingiber officinale Roscoe (Zingiberaceae). It is valued for its pleasant, aromatic, more or less lemony odor. Ginger oil finds much use in the food and drink industry, e.g., ginger ale, ginger beer, and various cookies and desserts. The oil is further used in small quantities in the cosmetic, pharmaceutical, and perfume industry. It has still not been clarified which compounds are responsible for the characteristic ginger aroma. The various investigations have all come to different conclusions and in some respects contradict each other. The citral (= geranial and neral combined) content is responsible for the lemony note.

Keywords

Hydrocarbon Pentane Furan Nigeria C6D6 

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© Springer-Verlag Berlin Heidelberg 1991

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  • T. A. van Beek

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