Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose

Abstract

Ginger (Zingiber officinale Roscoe) is one of the most popular spices in the world, with its unique odor. Due to its health benefits, ginger is also widely used as a dietary supplement and herbal medicine. In this study, the main flavor components of gingers processed by different drying methods including hot air drying, vacuum drying, sun-drying, and vacuum-freeze drying, were identified on the basis of headspace-gas chromatography coupled with mass spectrometry (HS-GC-MS) and fast gas chromatography electronic-nose (fast GC e-nose) techniques. The results showed that the ginger dried by hot air drying exhibited high contents of volatile compounds and retained the richest odor in comparison with those dried by other methods, which indicated that hot air drying is more suitable for the production of dried ginger. Sensory description by fast GC e-nose exhibited that ginger flavor was mainly concentrated in the spicy, sweet, minty, fruity, and herbaceous odor. The relative content of the zingiberene was significantly higher in the hot air drying sample than those by other methods, suggesting that dried ginger by hot air drying can retain more unique spicy and pungent odorants. Furthermore, the results of chemometrics analyses showed that the main variance components among the samples by different drying methods were α-naginatene, (+)-cyclosativene, and sulcatone in HS-GC-MS analysis, and α-terpinen-7-al, dimethyl sulfide, and citronellal in fast GC e-nose analysis. For comparison of fresh and dried gingers, terpinolene, terpinen-4-ol, 2,4-decadienal, (E, Z)-, and linalool were considered the main variance components. This study generated a better understanding of the flavor characteristics of gingers by different drying methods and could provide a guide for drying and processing of ginger.

Rapid detection of adulteration in powder of ginger (Zingiber officinale Roscoe) by FT-NIR spectroscopy combined with chemometrics

“…3 B). Recently, many studies reported that gingerols, shogaols, terpenes are the main constituents in ginger, which are also considered as the material basis of its flavor ( Yu et al, 2022 , Zhang et al, 2021 ). These components consist of C—H, O—H and N—H groups with strong multiplicative and synchrotron absorption in the NIR regions (7000 cm −1 –4000 cm −1 ) ( Nagy et al, 2022 ).…”

“…Ginger ( Zingiber officinale Roscoe) is a spicy condiment and is often eaten in fresh form or made into dried slices and powder for flavoring ( Yu et al, 2022 ). Due to its unique flavor, high nutrition, and medicinal value, ginger is extensively consumed as a flavoring agent, dietary supplement, herbal medicine, and the raw materials of many desserts and beverages, such as ginger tea, ginger candies and ginger beer ( Srinivasan, 2017 ).…”

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography–Ion Mobility Spectrometry

“…Instrument analysis methods include gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), liquid chromatography–mass spectrometry (LC–MS), gas chromatography–ion mobility spectrometry (GC–IMS), and so on [ 34 , 35 , 36 , 37 ]. GC–MS has become a common method for the detection of volatile compounds in food flavor due to its advantages of high sensitivity, low detection limit, and accurate qualitative analysis [ 38 , 39 , 40 ]. GC–IMS is a rapid detection technique for volatile organic compounds that combines the advantages of the high separation performance of gas chromatography with the fast response and high sensitivity of the ion migration spectrum [ 41 ].…”

Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures

“…It was demonstrated that dried could promote the formation of volatile compounds. The content of volatile components of VFDS in SD-BFDP samples was the lowest, probably because volatile compounds such as aldehydes, esters, heterocycles, acids, and other volatile compounds in frozen samples are more likely to be lost by sublimation under vacuum conditions [ 24 ].…”