Potent Aroma Components of Rhizomes from Alpinia galanga Willd. L.

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  • ショウガ科植物ガランガルの特有香気に寄与する成分
  • ショウガカ ショクブツ ガランガル ノ トクユウ コウキ ニ キヨスル セイブ

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Abstract

Galanga is widely used as one of the spices throughout southeast Asian countries. The aroma character and some potent odorants of galanga were investigated. The aroma concentrate was prepared by steam distillation under reduced pressure and fractionated into hydrocarbons and oxygenated compounds by silica gel column chromatography. Characteristic aroma was presented in the latter fraction. The constituents were investigated by GC and GC-MS and the potent odorants were determined by combined the GC eluate sniffing and dilution method. By the sensory evalua- tion, galanga soup showed more woody, minty and floral aroma quality than ginger. Sixteen oxygenated compounds were identified and among them 1'-acetoxy chavicol acetate was identified as an aroma constituent of galanga for the first time in this study. It seems that the high proportion of 1, 8-cineol and other phenolic compounds of galanga have a great influence on the difference of the aroma quality from ginger. Five compounds, 1, 8-cineol, linalool, geranyl acetate, eugenol, chavicol acetate were determined as the potent odorants of galanga. In addition, acetic acid, bornyl acetate, citronellyl acetate, 2-acetoxy-1, 8-cineol and the isomer, methyl eugenol and 1'-acetoxy chavicol acetate were also selected as the following important components.

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