Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (

Chenwei Li, Tianyu Dong, Panpan Wu, Jie Sun, Haitao Chen

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Chenwei LiBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.ORCID 0009-0000-0857-5448

Tianyu DongBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Panpan WuBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Jie SunBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Haitao ChenBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.

Funding

Yunnan Province Major Science and Technology Special Project on Biological Breeding and Deep Processing of Agricultural Products 202502AE090034

6 · The paper itself

Abstract

Dried ginger slices are widely used for both culinary and medicinal applications. It is worth noting that a systematic model describing the dynamics of flavor profile changes during the drying of ginger has not been established. This study aimed to investigate the effects of hot-air drying on the volatile composition and odor-active compounds of ginger. Sensory evaluation revealed a shift in the aroma profile from pungent, floral, and herbal notes in fresh ginger toward predominantly roasted and woody notes in dried samples. In this study, molecular sensory science was employed. The results showed that 92 volatile compounds were tentatively identified, with terpenes showing a pronounced increase in relative proportion after drying. Nineteen compounds with flavor dilution (FD) ≥ 8 and odor activity value (OAV) ≥ 1 were confirmed as key aroma contributors, with zingiberene, linalool, geraniol, citronellal, 1,8-cineole, myrcene, and (

Indexed as

GC-MSginger (Zingiber officinale Roscoe)hot-air dryingkey flavor compoundsmolecular sensory science

Identifiers

PMID42450495

DOI10.3390/foods15132377

PMCPMC13362381

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