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Ginger-chemistry, technology, and quality evaluation: part 2.

V S Govindarajan

    Critical Reviews in Food Science and Nutrition
    |January 1, 1982
    PubMed
    Summary

    This review covers ginger

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    Area of Science:

    • Agricultural Science
    • Food Science
    • Phytochemistry

    Background:

    • Ginger is a globally significant spice with diverse applications.
    • Its production, trade, and processing are crucial for many economies.
    • Understanding ginger's quality is vital for its market value.

    Purpose of the Study:

    • To comprehensively review ginger's production, trade, processing, chemistry, and quality evaluation.
    • To highlight the importance of functional components, derived products, and quality assessment.
    • To identify areas for future research in ginger science.

    Main Methods:

    • Literature review and synthesis of existing research on ginger.
    • Critical analysis of chemical components responsible for flavor and pungency.
    • Evaluation of quality assessment methods, including physicochemical and sensory analyses.
    • Discussion of instrumental techniques like GC-fingerprints for quality control.

    Main Results:

    • Ginger's global production and trade are substantial, with increasing demand for value-added products like oleoresin and volatile oil.
    • Current quality standards primarily ensure hygiene and purity; advanced methods like GC-fingerprints are needed for comprehensive quality assessment.
    • Sensory evaluation is crucial for understanding flavor variations required by different markets.

    Conclusions:

    • Further research is needed to optimize ginger cultivation for functional components and to refine quality assessment methods.
    • Integrating instrumental and sensory data is key to objectively evaluating ginger's flavor quality.
    • This review provides a foundation for future research and development in the ginger industry.

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