Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions
Ginger is widely acclaimed for its pungent aroma, nutritional benefits, and unique pharmacological properties, making it essential in culinary and medicinal applications. This study investigates volatile flavor profile differences in ginger resulting from various cultivation practices. Gas chromatog...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000723 |
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| author | Qian-qian Jia Jia-xing Li Sen Yang Ding-ding Su |
| author_facet | Qian-qian Jia Jia-xing Li Sen Yang Ding-ding Su |
| author_sort | Qian-qian Jia |
| collection | DOAJ |
| description | Ginger is widely acclaimed for its pungent aroma, nutritional benefits, and unique pharmacological properties, making it essential in culinary and medicinal applications. This study investigates volatile flavor profile differences in ginger resulting from various cultivation practices. Gas chromatography–ion mobility spectrometry (GC–IMS) was utilized to isolate and identify volatile compounds. Subsequent analyses, including relative odor activity values (ROAV) and multivariate statistical analysis, precisely identified key flavor compounds differentiating organically cultivated ginger from conventional field-grown varieties. A total of fifty-six volatile compounds were identified, comprising 17 esters, 4 alcohols, 7 ketones, 18 terpenoids, 6 aldehydes, and 4 miscellaneous compounds, with esters and terpenoids constituting over 50 % of total volatiles. Compounds such as α-phellandrene, β-citronellal, butyl 2-propenoate, 2-heptanone-D, and 3-octanone predominantly contributed lemon, banana, and citronella notes in organically cultivated ginger. In contrast, citral dominated in conventional ginger. This research significantly advances our understanding of ginger's aroma under varied cultivation conditions and demonstrates GC–IMS's utility in effectively profiling ginger flavor, thereby guiding improved cultivation and management. |
| format | Article |
| id | doaj-art-1f909f1d992646b3bfb8f7d61b083dea |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-1f909f1d992646b3bfb8f7d61b083dea2025-08-20T02:06:24ZengElsevierCurrent Research in Food Science2665-92712025-01-011010104110.1016/j.crfs.2025.101041Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditionsQian-qian Jia0Jia-xing Li1Sen Yang2Ding-ding Su3Peking University Institute of Advanced Agricultural Sciences, Shandong Laboratory of Advanced Agricultural Sciences in Weifang, Shandong, 261325, ChinaPeking University Institute of Advanced Agricultural Sciences, Shandong Laboratory of Advanced Agricultural Sciences in Weifang, Shandong, 261325, ChinaPeking University Institute of Advanced Agricultural Sciences, Shandong Laboratory of Advanced Agricultural Sciences in Weifang, Shandong, 261325, ChinaCorresponding author.; Peking University Institute of Advanced Agricultural Sciences, Shandong Laboratory of Advanced Agricultural Sciences in Weifang, Shandong, 261325, ChinaGinger is widely acclaimed for its pungent aroma, nutritional benefits, and unique pharmacological properties, making it essential in culinary and medicinal applications. This study investigates volatile flavor profile differences in ginger resulting from various cultivation practices. Gas chromatography–ion mobility spectrometry (GC–IMS) was utilized to isolate and identify volatile compounds. Subsequent analyses, including relative odor activity values (ROAV) and multivariate statistical analysis, precisely identified key flavor compounds differentiating organically cultivated ginger from conventional field-grown varieties. A total of fifty-six volatile compounds were identified, comprising 17 esters, 4 alcohols, 7 ketones, 18 terpenoids, 6 aldehydes, and 4 miscellaneous compounds, with esters and terpenoids constituting over 50 % of total volatiles. Compounds such as α-phellandrene, β-citronellal, butyl 2-propenoate, 2-heptanone-D, and 3-octanone predominantly contributed lemon, banana, and citronella notes in organically cultivated ginger. In contrast, citral dominated in conventional ginger. This research significantly advances our understanding of ginger's aroma under varied cultivation conditions and demonstrates GC–IMS's utility in effectively profiling ginger flavor, thereby guiding improved cultivation and management.http://www.sciencedirect.com/science/article/pii/S2665927125000723GingerCultivationGC–IMSVolatile componentsRelative odor average value |
| spellingShingle | Qian-qian Jia Jia-xing Li Sen Yang Ding-ding Su Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions Current Research in Food Science Ginger Cultivation GC–IMS Volatile components Relative odor average value |
| title | Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions |
| title_full | Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions |
| title_fullStr | Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions |
| title_full_unstemmed | Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions |
| title_short | Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions |
| title_sort | gas chromatography ion mobility spectrometry based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions |
| topic | Ginger Cultivation GC–IMS Volatile components Relative odor average value |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000723 |
| work_keys_str_mv | AT qianqianjia gaschromatographyionmobilityspectrometrybasedfingerprintanalysisofvolatileflavorcompoundsingingercultivatedunderdifferentconditions AT jiaxingli gaschromatographyionmobilityspectrometrybasedfingerprintanalysisofvolatileflavorcompoundsingingercultivatedunderdifferentconditions AT senyang gaschromatographyionmobilityspectrometrybasedfingerprintanalysisofvolatileflavorcompoundsingingercultivatedunderdifferentconditions AT dingdingsu gaschromatographyionmobilityspectrometrybasedfingerprintanalysisofvolatileflavorcompoundsingingercultivatedunderdifferentconditions |