Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS

Autor:	Lulu Zhang, Houzheng Wang, Xingyue Tang, Shunzhong Lu, Yuying Tan, Qiuting Li, Jianwen Wu
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	xilin fire ginger oils aroma compounds hs-spme-gc-ms principal component analysis (pca) heatmap cluster analysis Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 25, Iss 1, Pp 53-64 (2022)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2021.2019267
Popis:	Ginger is widely used as either a food product or a herbal medicine around the globe. In the current study, we used headspace solid-phase microextraction and gas chromatography-mass spectrometry technology (HS-SPME-GC-MS) with n-butyl acetate as an internal standard to characterize three kinds of ginger oil in Xilin fire ginger, which included ginger essential oil (GEO), ginger oleoresin extracted with petroleum ether (PEGO) and ginger oleoresin extracted with absolute ethanol (AEGO). Cluster analysis of heatmap was used to reveal the differences in concentration in these oils. Odor activity value, in combination with principal component analysis, was further used to analyze the contribution to the aroma. This study demonstrated that despite the similarities in the aroma compounds and content of three kinds of ginger oil, GEO exhibited a better aroma quality, followed by AEGO and PEGO.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/7ddf1a62152d4f7b951c9913deb6c503 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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