YAKUGAKU ZASSHI · 1973 · 29 citations · 0 references
AgricultureChemistryFood ScienceAnalytical ChemistryFood AnalysisFood ChemistryFlavoring PlantsGas ChromatographyFlavor Compound AnalysisFood Flavor AnalysisGas Chromatography-mass SpectrometryPhytochemical Composition
The gingerols in Japanese ginger were examined by the combined gas chromatography-mass spectrometry. The occurrence of new gingerols with 7, 8, 9, and possibly 16 carbon atoms in the side chain was revealed besides the known gingerols with 10, 12, and 14 carbon atoms in the side chain.