Identification of the Characteristic Odorants in Fresh Rhizomes of Ginger (Zingiber officinale Roscoe) Using Aroma Extract Dilution Analysis and Modified Multidimensional Gas Chromatography-Mass Spectroscopy

Nishimura, Osamu

doi:10.1021/jf00059a031

Cited by 90 publications

(66 citation statements)

References 12 publications

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“…It is known that sesquiterpenes such as α-zingiberene and β-sesquiphellandrene are highly abundant in many ginger cultivars. On the other hand, geraniol-related compounds such as geraniol, geranyl acetate and geranial contribute to the fresh lemony aroma of ginger; further, geranial was reported as the most olfactory aroma-active compound in ginger (Nishimura 1995). While these geraniol-related compounds are structurally similar, they differ in aroma properties and threshold level, indicating that their composition reflects the aroma quality of whole ginger rhizome.…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis of geranial, a potent aroma compound in ginger rhizome (<i>Zingiber officinale</i>): Molecular cloning and characterization of geraniol dehydrogenase

Iijima

Koeduka

Suzuki

et al. 2014

Plant Biotechnology

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Fresh ginger (Zingiber officinale) rhizome is characterized by a pleasant citrus aroma and pungent flavor. The majority of the aroma-contributing volatiles are monoterpenoids, especially geraniol derivatives such as geranial, geranyl acetate, geraniol and citronellol. In this study, we investigated the interconversion of geraniol derivatives by incorporation experiments using deuterium-labeled geraniol and geranyl acetate. GC-MS analysis revealed that the incorporated geraniol and geranyl acetate were transformed and detected as geranial, geraniol, geranyl acetate and citronellol; however, nerol and neral were hardly detected. Next, we isolated and characterized a cDNA encoding geraniol dehydrogenase (ZoGeDH) by expressed sequence tag database mining. Phylogenic analysis of ZoGeDH resulted in its categorization into the cinnamyl alcohol dehydrogenase (CAD) group, along with the previously reported GeDHs of sweet basil (Ocimum basilicum) and wild perilla (P. setoyensis, P. citriodora, and P. frutescens). The recombinant ZoGeDH catalyzed the NADP-dependent oxidation from geraniol to citral. Furthermore, its substrate specificity was the highest for geraniol and nerol, while that for cinnamyl alcohol was 32% of the activity observed for geraniol. The expression levels of ZoGeDH in various ginger plant tissues were in accordance with the accumulation of geranial, except in old rhizome.

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Section: Introductionmentioning

confidence: 99%

Biosynthesis of geranial, a potent aroma compound in ginger rhizome (<i>Zingiber officinale</i>): Molecular cloning and characterization of geraniol dehydrogenase

Iijima

Koeduka

Suzuki

et al. 2014

Plant Biotechnology

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“…Combine with Table 1, Guangdong-YJ exhibited heavy gingerlike aroma. The content of zingiberene found in ginger oil (Nishimura, 1995;Connell et al, 1971) was the highest in Guangdong-YJ among the 4 kinds of CFBS. Thus Guangdong-YJ fermented soybean was also called the ginger fermented soybean.…”

Section: Resultsmentioning

confidence: 87%

“…Styrene, representing 0.36% of the total, was also reported in the clove oils (Briggs et al, 1942). α-Farnesene (0.65%), zingiberene (2.62%), β-Bisabolene (0.54%) and sesquiphellandrene (1.24%) were identified in volatile contents of ginger oil (Russell et al, 1968;Nishimura, 1995;Connell et al, 1971;Lawrence, 1995).…”

Section: Resultsmentioning

confidence: 99%

Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics

Xiao

Zongyu

Feng

et al. 2011

FSTR

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The applicability of headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry (GC/MS) for determination of volatile flavor components (VFCs) of 4 kinds of Chinese fermented black soybeans (CFBS) collected from 4 different regions of China (Chongqing Yongchuan, Guangdong Yangjiang, Hunan Liuyang and Jiangxi Hukow, respectively). Principal component analysis (PCA) was used to visually compare their VFCs. Sixty-five VFCs were identified from 4 kinds of CFBS. These VFCs were divided into 11 categories including 13 acids, 7 alkenes, 7 alcohols, 6 aldehydes, 10 esters, 1 ether, 3 ketones, 5 phenols, 9 pyrazines,1 sulfide and 3 miscellaneous. In PCA comparison, Chongqing Yongchuan had the highest amount of phenethyl alcohol responsible for intense sauce-like aroma. Guangdong Yangjiang characterized by ginger aroma, was rich in zingiberene. Hunan Liuyang had stronger fatty aroma because of its higher ester content, while Jiangxi Hukow was richer in nutty aroma due to its plentiful pyrazines.

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“…Identification of hydrolyzed components was carried out by: (i) comparing the GC retention times and mass spectra, with those, when available, of the pure standard compounds, (ii) all mass spectra were also compared with the data system library (NIST, 2005 software, Mass Spectral Search Program V.2.0d; NIST 2005, Washington, DC), and (iii) retention index probes (RI) value were determined according to the van den Dool and Kratz [33]. For the RI determination, a C 8 -C 20 n-alkanes series were used, and these values were compared, when available, with values reported in the literature for a BP-20 and similar chromatographic columns [34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52].…”

Section: Gc-qms Conditionsmentioning

confidence: 99%

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

Perestrelo

Caldeira

Câmara

2012

Talanta

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a b s t r a c tIn present research, headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-qMS), was evaluated as a reliable and improved alternative to the commonly used liquid-liquid extraction (LLE) technique for the establishment of the pattern of hydrolytically released components of 7 Vitis vinifera L. grape varieties, commonly used to produce the world-famous Madeira wine. Since there is no data available on their glycosidic fractions, at a first step, two hydrolyse procedures, acid and enzymatic, were carried out using Boal grapes as matrix. Several parameters susceptible of influencing the hydrolytic process were studied. The best results, expressed as GC peak area, number of identified components and reproducibility, were obtained using ProZym M with b-glucosidase activity at 35 • C for 42 h. For the extraction of hydrolytically released components, HS-SPME technique was evaluated as a reliable and improved alternative to the conventional extraction technique, LLE (ethyl acetate). HS-SPME using DVB/CAR/PDMS as coating fiber displayed an extraction capacity two fold higher than LLE (ethyl acetate).The hydrolyzed fraction was mainly characterized by the occurrence of aliphatic and aromatic alcohols, followed by acids, esters, carbonyl compounds, terpenoids, and volatile phenols. Concerning to terpenoids its contribution to the total hydrolyzed fraction is highest for Malvasia Cândida (23%) and Malvasia Roxa (13%), and their presence according previous studies, even at low concentration, is important from a sensorial point of view (can impart floral notes to the wines), due to their low odor threshold ( g/L). According to the obtained data by principal component analysis (PCA), the sensorial properties of Madeira wines produced by Malvasia Cândida and Malvasia Roxa could be improved by hydrolysis procedure, since their hydrolyzed fraction is mainly characterized by terpenoids (e.g. linalool, geraniol) which are responsible for floral notes. Bual and Sercial grapes are characterized by aromatic alcohols (e.g. benzyl alcohol, 2-phenylethyl alcohol), so an improvement in sensorial characteristics (citrus, sweet and floral odors) of the corresponding wines, as result of hydrolytic process, is expected.

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Identification of the Characteristic Odorants in Fresh Rhizomes of Ginger (Zingiber officinale Roscoe) Using Aroma Extract Dilution Analysis and Modified Multidimensional Gas Chromatography-Mass Spectroscopy

Cited by 90 publications

References 12 publications

Biosynthesis of geranial, a potent aroma compound in ginger rhizome (<i>Zingiber officinale</i>): Molecular cloning and characterization of geraniol dehydrogenase

Biosynthesis of geranial, a potent aroma compound in ginger rhizome (<i>Zingiber officinale</i>): Molecular cloning and characterization of geraniol dehydrogenase

Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics

Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes

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