ArticleCurrent research in food science2025
Gas chromatography-ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Revealing the Anti-Inflammatory Mechanisms of Zingiber officinale Roscoe Through Network Pharmacology and Experimental Validation.Biomedical chromatography : BMC · 2026Article
- Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (Foods (Basel, Switzerland) · 2026Article
- Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes.Food chemistry: X · 2026Article
- Mixed-microbe solid-state fermentation modulates the physicochemical and aroma profiles ofFrontiers in microbiology · 2026Article
- An Exploratory Study on the Influence of Frying on Chemical Constituent Transformation and Antioxidant Activity in Ziziphi Spinosae Semen: A Multimodal Analytical Strategy Based on UPLC-Q-TOF-MS and GC-IMS.Foods (Basel, Switzerland) · 2025Article
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Abstract
Ginger is widely acclaimed for its pungent aroma, nutritional benefits, and unique pharmacological properties, making it essential in culinary and medicinal applications. This study investigates volatile flavor profile differences in ginger resulting from various cultivation practices. Gas chromatography-ion mobility spectrometry (GC-IMS) was utilized to isolate and identify volatile compounds. Subsequent analyses, including relative odor activity values (ROAV) and multivariate statistical analysis, precisely identified key flavor compounds differentiating organically cultivated ginger from conventional field-grown varieties. A total of fifty-six volatile compounds were identified, comprising 17 esters, 4 alcohols, 7 ketones, 18 terpenoids, 6 aldehydes, and 4 miscellaneous compounds, with esters and terpenoids constituting over 50 % of total volatiles. Compounds such as α-phellandrene, β-citronellal, butyl 2-propenoate, 2-heptanone-D, and 3-octanone predominantly contributed lemon, banana, and citronella notes in organically cultivated ginger. In contrast, citral dominated in conventional ginger. This research significantly advances our understanding of ginger's aroma under varied cultivation conditions and demonstrates GC-IMS's utility in effectively profiling ginger flavor, thereby guiding improved cultivation and management.
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