Document Detail


Ginger-chemistry, technology, and quality evaluation: part 2.
MedLine Citation:
PMID:  6756789     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of components stimulating flavor; structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.
Authors:
V S Govindarajan
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  17     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1982  
Date Detail:
Created Date:  1983-02-14     Completed Date:  1983-02-14     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  189-258     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Chemical Phenomena
Chemistry
Condiments* / analysis,  standards,  toxicity
Food Technology
India
Models, Biological
Odors / analysis
Oils / analysis
Oils, Volatile / analysis
Plants / metabolism
Resins, Plant / standards
Taste
Chemical
Reg. No./Substance:
0/Oils; 0/Oils, Volatile; 0/Resins, Plant

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