Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS
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 gi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.2019267 |
| _version_ | 1818940282183352320 |
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| author | Lulu Zhang Houzheng Wang Xingyue Tang Shunzhong Lu Yuying Tan Qiuting Li Jianwen Wu |
| author_facet | Lulu Zhang Houzheng Wang Xingyue Tang Shunzhong Lu Yuying Tan Qiuting Li Jianwen Wu |
| author_sort | Lulu Zhang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-20T06:37:10Z |
| format | Article |
| id | doaj.art-7ddf1a62152d4f7b951c9913deb6c503 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-20T06:37:10Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-7ddf1a62152d4f7b951c9913deb6c5032022-12-21T19:49:58ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862022-12-01251536410.1080/10942912.2021.20192672019267Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MSLulu Zhang0Houzheng Wang1Xingyue Tang2Shunzhong Lu3Yuying Tan4Qiuting Li5Jianwen Wu6Light Industry and Food Engineering College, Guangxi UniversitySchool of Food Science and Technology, Jiangnan UniversityGuangxi Zhuang Autonomous Region Forestry Research InstituteGuangxi Zhuang Autonomous Region Forestry Research InstituteLight Industry and Food Engineering College, Guangxi UniversityLight Industry and Food Engineering College, Guangxi UniversityLight Industry and Food Engineering College, Guangxi UniversityGinger 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.http://dx.doi.org/10.1080/10942912.2021.2019267xilin fire ginger oilsaroma compoundshs-spme-gc-msprincipal component analysis (pca)heatmap cluster analysis |
| spellingShingle | Lulu Zhang Houzheng Wang Xingyue Tang Shunzhong Lu Yuying Tan Qiuting Li Jianwen Wu Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS International Journal of Food Properties xilin fire ginger oils aroma compounds hs-spme-gc-ms principal component analysis (pca) heatmap cluster analysis |
| title | Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS |
| title_full | Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS |
| title_fullStr | Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS |
| title_full_unstemmed | Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS |
| title_short | Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS |
| title_sort | characterization of aroma volatiles in xilin fire ginger oils by hs spme gc ms |
| topic | xilin fire ginger oils aroma compounds hs-spme-gc-ms principal component analysis (pca) heatmap cluster analysis |
| url | http://dx.doi.org/10.1080/10942912.2021.2019267 |
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