Special Methods for the Essential Oil of Ginger
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.
KeywordsHydrocarbon Pentane Furan Nigeria C6D6
Unable to display preview. Download preview PDF.
- van Beek TA, Lelyveld GP (1990) Isolation and identification of the five major sesquiterpene hydrocarbons of ginger. Phytochem Anal (in press)Google Scholar
- Biougne J, Chalchat J-C, Garry R-P, Michet A (1987) Caractérisation des cadinènes dans les huiles essentielles. Parfums Cosmét Arom 73: 59–61Google Scholar
- De Pooter HL, Coolsaet BA, Dirinck PJ, Schamp NM (1985) GLC of the headspace after concentration on tenax GC and of the essential oils of apples, fresh celery, fresh lovage, honeysuckle and ginger powder. In: Baerheim Svendsen A, Scheffer JJC (eds) Essential oils and aromatic plants. Nijhoff/Junk, Dordrecht, p 1Google Scholar
- Formacek V, Kubeczka K-H (1982) Essential oils analysis by capillary gas chromatography and carbon-13 NMR spectroscopy. Wiley, ChichesterGoogle Scholar
- Govindarajan VS (1982) Ginger — chemistry, technology, and quality evaluation: part 2. CRC Crit Rev Food Sci Nutr 17: 189–258Google Scholar
- Govindarajan VS, Raghuveer KG (1973) Evaluation of spice oils and oleoresins. I. A three-dimensional procedure for thin layer chromatography of essential oils and oleoresins. Lab Pract 22: 414–416Google Scholar
- Ibrahim H, Zakaria MB (1987) Essential oils from three Malaysian Zingiberaceae species. Malays J Sci 9: 73–76Google Scholar
- Kubeczka K-H, Formâcek V (1984) Application of direct carbon-13 NMR spectroscopy in the analysis of volatiles. In:Schreier P (ed) Analysis of volatiles: methods and applications. de Gruyter, Berlin, p 219Google Scholar
- Lawrence BM (1984) Major tropical spices — ginger (Zingiber officinale Rosc.). Perf Flay 9: 2–40Google Scholar
- Lawrence BM (1988) Progress in essential oils, ginger oil. Perf Flay 13: 69–74Google Scholar
- Lin Z-K, Hua Y-F (1987) Chemical constituents of the essential oil from Zingiber officinale Rose, of Sichuan. Youji Huaxue 6: 444–448Google Scholar
- McGaw DR, Chang Yen I, Dyal V (1984) The effect of drying conditions on the yield and composition of the essential oil of West Indian ginger. In: Toei R (ed) Proc 4th Int Drying Symp 2: 612–615Google Scholar