Volatile Flavor Components of Korean Ginger(Zingiber officinale Roscoe)

한국산 생강의 휘발성 향기성분

  • Kim, Jeong-Sook (Department of Home Economics Education, Chonnam National University) ;
  • Koh, Moo-Seok (Department of Home Economics Education, Chonnam National University) ;
  • Kim, Young-Hoi (Korea Ginseng and Tobacco Research Institute) ;
  • Kim, Myung-Kon (Department of Food Science and Technology, Chonbuk National University) ;
  • Hong, Jai-Sik (Department of Food Science and Technology, Chonbuk National University)
  • 김정숙 (전남대학교 가정교육학과) ;
  • 고무석 (전남대학교 가정교육학과) ;
  • 김영회 (한국인삼연초연구소) ;
  • 김명곤 (전북대학교 식품공학과) ;
  • 홍재식 (전북대학교 식품공학과)
  • Published : 1991.04.01

Abstract

The essential oils of the two cultivars of Korean ginger were isolated by simultaneous steam distillation and extraction method. Then the essential oils were fractionated into one hydrocarbon fraction and two oxygented hydrocarbon fractions by using silica gel column chromatography. The composition of the resulting oils were investigated by GC-MS spectrometry. The volatile oil contents of the two fresh cultivars were 0.32%(wb) and consisted of 68.1% hydrocarbon and 31.9% oxygenated hydrocarbons. Out of 101 characterized compounds, 54 were identified by comparing GC retentions and mass spectral data with authentic samples and 47 were tentatively identified according to mass spectral data only. The major compounds of hydrocarbon fraction were camphene, ${\beta}-phellandrene$, zingiberene, ${\gamma}-bisabolene,\;{\bate}-sesquiphellandrene$, and of oxygenated hydrocarbon fractions were 1,8-cineol, neral, geranial, geranyl acetate, citronellol, geraniol and ${\alpha}-terpeneol+borneol$. Comparing the yield and composition of Korean ginger oil with those from other origins reported, Korean ginger oils showed good yields of oil, whilst those contained higher amounts of sesquiterpene hydrocarbons.