The Aroma Composition of Baby Ginger Paocai
The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compound...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7653791 |
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| _version_ | 1832551422143496192 |
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| author | Songming Luo Qiang Li Anjun Chen Xingyan Liu Biao Pu |
| author_facet | Songming Luo Qiang Li Anjun Chen Xingyan Liu Biao Pu |
| author_sort | Songming Luo |
| collection | DOAJ |
| description | The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process. |
| format | Article |
| id | doaj-art-b7c11a20523c4bee89c964a3342667ce |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b7c11a20523c4bee89c964a3342667ce2025-02-03T06:01:36ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/76537917653791The Aroma Composition of Baby Ginger PaocaiSongming Luo0Qiang Li1Anjun Chen2Xingyan Liu3Biao Pu4College of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an 625014, ChinaThe purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.http://dx.doi.org/10.1155/2017/7653791 |
| spellingShingle | Songming Luo Qiang Li Anjun Chen Xingyan Liu Biao Pu The Aroma Composition of Baby Ginger Paocai Journal of Food Quality |
| title | The Aroma Composition of Baby Ginger Paocai |
| title_full | The Aroma Composition of Baby Ginger Paocai |
| title_fullStr | The Aroma Composition of Baby Ginger Paocai |
| title_full_unstemmed | The Aroma Composition of Baby Ginger Paocai |
| title_short | The Aroma Composition of Baby Ginger Paocai |
| title_sort | aroma composition of baby ginger paocai |
| url | http://dx.doi.org/10.1155/2017/7653791 |
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