Journal of the Science of Food and Agriculture · 1971 · 53 citations · 8 references
AgricultureFood SciencePlant SciencesEthnobotanyFood AnalysisFood ChemistryAroma CompoundsFlavor ChemistryVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsVolatile Substance AnalysisAroma Compound ProfilingBioactive ConstituentsEssential Oil AnalysisEssential Oil ProfilingFood Flavor AnalysisQualitative Composition AnalysisVolatile Compound AnalysisVolatile Flavor Compounds
Abstract Gas chromatographic analysis revealed the qualitative composition of the essential oil from Australiangrown ginger to be similar to that of oils from other areas. The major constituents are a group of sesquiterpene hydrocarbons based on the bisabolene carbon skeleton. These compounds are accompanied by a number of monoterpene hydrocarbons and other substances. However, of particular interest, is the presence of a relatively high proportion of geranial and neral. These compounds are believed to invest Australian‐grown ginger oil with a distinctive ‘citrus‐like’ aroma.
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