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

Liang, Jiaqi; Stöppelmann, Felix; Schoenbach, Julia; Rigling, Marina; Nedele, Ann-Kathrin; Zhang, Youfeng; Hannemann, Lea; Hua, Nathalie; Heimbach, Julia; Kohlus, Reinhard; Zhang, Yanyan

Liang, Jiaqi; Stöppelmann, Felix; Schoenbach, Julia; Rigling, Marina; Nedele, Ann-Kathrin; Zhang, Youfeng; Hannemann, Lea; Hua, Nathalie; Heimbach, Julia; Kohlus, Reinhard; Zhang, Yanyan.

Afiliação

Liang J; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de.
Stöppelmann F; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: felix.stoeppelmann@uni-hohenheim.de.
Schoenbach J; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: julia-schoenbach@gmx.de.
Rigling M; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de.
Nedele AK; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Zhang Y; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: youfeng.zhang@uni-hohenheim.de.
Hannemann L; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: lea.hannemann@uni-hohenheim.de.
Hua N; Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada. Electronic address: hua@uoguelph.ca.
Heimbach J; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: julia.heimbach@uni-hohenheim.de.
Kohlus R; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: r.kohlus@uni-hohenheim.de.
Zhang Y; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de.

Food Chem ; 419: 136036, 2023 Sep 01.

Article em En | MEDLINE | ID: mdl-37003052

Assuntos

Citrus; Compostos Orgânicos Voláteis; Zingiber officinale; Odorantes/análise; Zingiber officinale/química; Cromatografia Gasosa-Espectrometria de Massas/métodos; Especiarias/análise; Polifenóis/análise; Compostos Orgânicos Voláteis/análise

Palavras-chave

(E)-2-decenal (PubChem CID: 5283345); (E)-2-dodecenal (PubChem CID: 5283361); (E)-isoeugenol (PubChem CID: 853433); 2-Nonanol (PubChem CID: 12367); 2-Undecanone (PubChem CID: 8163); Camphene (PubChem CID: 6616); Citronellal (PubChem CID: 7794); Decanal (PubChem CID: 8175); Ethanol (PubChem CID: 702); Eucalyptol (PubChem CID: 2758); Geranial (PubChem CID: 638011); Geraniol (PubChem CID: 637566); Ginger; Linalool (PubChem CID: 6549); Melonal (PubChem CID: 61016); Neral (PubChem CID: 643779); Nonanal (PubChem CID: 31289); Octanal (PubChem CID: 454); Odor-active compounds; Peeling; Physicochemical properties; Polyphenol; Sensory evaluation; Vanillin (PubChem CID: 1183); α-Pinene (PubChem CID: 6654); ß-Eudesmol (PubChem CID: 91457); ß-Myrcene (PubChem CID: 31253); Î³-Nonalactone (PubChem CID: 7710); ρ-Cymene (PubChem CID: 7463)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Citrus / Zingiber officinale / Compostos Orgânicos Voláteis Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article

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