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o i o so 3 o t in 1 >-\I I I ■ I II - r^.1 \ 1M > I " ^Xv r-J V 1 H 3 I >

o i o so 3 o t in 1 >-\I I I ■ I II - r^.1 \ 1M > I " ^Xv r-J V 1 H 3 I >

Figure 11.3 Typical GC chromatogram of ginger oil.

Govindarajan et aL (1978) and Govindarajan (1980) carried out detailed studies on the flavor quality and profile through the use of the thin-layer chromatographic (TLC) aromagram technique. The study of a large number of samples led these workers to confirm: (1) the flavor profile previously formed by column chromatography and panel technique; (2) the observation that the hydrocarbons in ginger volatiles do not contribute significant aromatic components to total aroma; (3) the principal differences between the flavor of raw ginger and dry ginger are due to the level of citral (neral and geranial); (4) the ginger aroma should have the proper blend of lemony, camphory, stale coconut (sweet rooty), and flavory aromatic notes; and (5) the full flavor requires the impact of the pungency and possible slight bitterness and freshness component.

The flavor profile gives more information, which is of practical significance, and these profiles can be projected visually. Figure 11.4 shows the aroma profiles of two samples of ginger oils: (A) a commercially distilled oil and (B) a carefully prepared, quick dried laboratory distilled oil. The gas chromatographic (GC) profiles of these two oils were

Camphory Lemony

Pungent

Woody Rooty

Balsamic Flowery

Pungent

Woody Rooty

Balsamic Flowery

Oily Oxidised

Medicinal/ Musty

Oily Oxidised

Medicinal/ Musty

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