Natural Product Research · 2011 · 50 citations · 17 references
AgricultureFood ScienceFood AnalysisFood ChemistryMetabolomicsAroma CompoundsMedicinal PlantsVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Organic CompoundsAroma Compound ProfilingEssential Oil AnalysisEssential Oil ExtractionEssential Oil ProfilingExtraction Of Essential OilsOxygenated Volatile Organic CompoundsVegetable OilsVolatile Compound Analysis
Volatile oils from two most popular cultivars from Sikkim namely, Bhaisa and Majulay, were isolated, characterised by analytical GC and GC-MS. Sixty constituents accounting for 94.9% and 92.6% of the Bhaisa and Majulay oils were identified. The major compounds of Bhaisa oil were geranyl acetate (18.8%), zingiberene (16.3%) and geranial (8.2%) and those of Majulay oil were zingiberene (19.8%) and geranial (16.5%). Compared to other ginger cultivar oils, the Bhaisa oil had higher content of oxygenated compounds (43.1%). This is the first report on the essential oils from Sikkim ginger cultivars.
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Brian M. Lawrence · Perfumer and flavorist · 2009 · 812 citations
Agriculture, Chemistry, Food Science +16