|
This study was carried out to investigate the changes in volatile constituents concerning with the flavor of the green ginger (Zingiber officinale Roscoe) during storage in underground pit (15℃, RH 95%). And the constituents of essential oil of etiolated shoots formed on the mother rhizomes during the five months storage in the dark under same conditions were compared with those of mother rhizomes. The essential oils of Korean domestic ginger (Bong-dong cultivar) were isolated by simultaneous steam distillation and extraction method (SDE). Then the compositions of the essential oils were analysed by GC and GC-MS spectrometry. The major compounds of essential oil from the fresh rhizomes were zingiberene, citronellol+β-sesquiphellandrene, β-phellandrene, camphene, geranial, γ-bisabolene, ar-curcumene+geranyl acetate, α-pinene, β-gurjunene, limonene and neral. The content of monoterpene hydrocarbons increased with a concomitant lowering in the amounts of sesquiterpene hrdrocarbons and oxygenated sesquiterpenes during storage of rhizomes although contents of the oxygenated monoterpens changed little or slightly during the storage. During the storage the content of such monoterpenes as camphene, β-phellandrene and citral (neral and geranial) increased w hereas the content of such sesquiterpenes as zingiberene and citronellol+β-sesquiphellandrene decreased. The composition of shoot oil differed from that of mother rhizome oil in having higher content of terpene hydrocarbons and also in the higher content of bornyl acetate, β-gurjunene and ar-curcumene+geranyl acetate and lower in citral (neral and geranial).
|