Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale). (1st September 2023)

• Record Type: Journal Article
• Authors: Liang, Jiaqi; Stöppelmann, Felix; Schoenbach, Julia; Rigling, Marina; Nedele, Ann-Kathrin; Zhang, Youfeng; Hannemann, Lea; Hua, Nathalie; Heimbach, Julia; Kohlus, Reinhard; Zhang, Yanyan
• Is Part Of: Food chemistry. Volume 419(2023)
• Publication Date: 2023-09-01
• Subjects: Camphene (PubChem CID: 6616) -- Citronellal (PubChem CID: 7794) -- ρ-Cymene (PubChem CID: 7463) -- (E)-2-decenal (PubChem CID: 5283345) -- Melonal (PubChem CID: 61016) -- (E)-2-dodecenal (PubChem CID: 5283361) -- Eucalyptol (PubChem CID: 2758) -- β-Eudesmol (PubChem CID: 91457) -- Geraniol (PubChem CID: 637566) -- (E)-isoeugenol (PubChem CID: 853433) -- β-Myrcene (PubChem CID: 31253) -- Nonanal (PubChem CID: 31289) -- 2-Nonanol (PubChem CID: 12367) -- Octanal (PubChem CID: 454) -- α-Pinene (PubChem CID: 6654) -- 2-Undecanone (PubChem CID: 8163) -- Neral (PubChem CID: 643779) -- Decanal (PubChem CID: 8175) -- Geranial (PubChem CID: 638011) -- Linalool (PubChem CID: 6549) -- Vanillin (PubChem CID: 1183) -- γ-Nonalactone (PubChem CID: 7710) -- Ethanol (PubChem CID: 702); Ginger -- Peeling -- Odor-active compounds -- Sensory evaluation -- Polyphenol -- Physicochemical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.136036
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Unpeeled ginger had higher concentration of odorants than one of peeled ginger. Unpeeled ginger exhibited more intense citrus-like and fresh odor notes. Total polyphenol of unpeeled ginger was higher than one of peeled ginger. Unpeeled ginger is expected a global spice usage regarding sustainability. Abstract: Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39 mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as β-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49 mg/100 g) and total sugar content (33.4 g/kg) in comparison with peeled ginger (76.53 mg/100 g and 28.6 g/kg).