We thank the Governor's Agricultural Coordination Committee (grant #91-33) for providing financial support for this project and K.H. Yanagihara of the Department of Environmental Biochemistry, University of Hawaii, for assistance in determining MS spectra of Isolated gingerols. We also thank Cyrus Wagakuma, Warren Sako, and Kansako Farms for fresh ginger rhizomes and Dwight Sato for coordination.
Gingerol Decreases after Processing and Storage of Ginger
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 59, Issue 6, pages 1338–1340, November 1994
How to Cite
ZHANG, X., IWAOKA, W. T., HUANG, A. S., NAKAMOTO, S. T. and WONG, R. (1994), Gingerol Decreases after Processing and Storage of Ginger. Journal of Food Science, 59: 1338–1340. doi: 10.1111/j.1365-2621.1994.tb14710.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 5/9/94; revised 7/6/94; accepted 7/25/94.
- flavor changes;
Fresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of -, -, and -gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste and scnbei decreased (p 0.05) gingerol levels, but blanching and freeze-drying had no effect. Gingerols in all products degraded gradually with storage. Ginger powder had a lower degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (≅ 23°C).