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EFFECTS OF DRYING ON FLAVOR COMPOUNDS IN AUSTRALIAN-GROWN GINGER (ZINGIBER OFFICINALE).

Abstract no :  4-1..4-BK-020
Author(s) :  Bartley, J.P.; Jacobs, A.L
Address :   (School of Physical Sciences, Queensland University of Technology, GPO Box 2434, Brisbane, Queensland 4001, Australia)
Source :  Journal of the Science of Food and Agriculture, v. 80(2): p. 209-215, 2000
Title :  EFFECTS OF DRYING ON FLAVOR COMPOUNDS IN AUSTRALIAN-GROWN GINGER (ZINGIBER OFFICINALE).
Abstract :         The volatile compounds responsible for the flavor of Australian-grown ginger have been extracted using supercritical carbon dioxide. Both fresh and dried ginger samples have been examined and the major effects of the drying process are a reduction in gingerol content, an increase in terpene hydrocarbons and the conversion of some monoterpene alcohols to their corresponding acetates.

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