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Ginger--chemistry, technology, and quality evaluation: part 1

V S Govindarajan

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

    This comprehensive review covers ginger production, trade, and chemistry, highlighting the importance of quality evaluation for functional components and derived products like oleoresin. Sensory analysis is crucial for understanding flavor variations in this widely used spice.

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    Area of Science:

    • Agricultural Science
    • Food Chemistry
    • Pharmacognosy

    Background:

    • Ginger is a globally significant spice with diverse applications.
    • Existing quality standards for ginger and its products primarily address hygiene and purity.
    • There is a growing demand for high-value ginger-derived products such as volatile oils and oleoresins.

    Purpose of the Study:

    • To comprehensively review ginger's production, trade, processing, chemistry, and quality evaluation.
    • To explore the potential for producing value-added ginger products in developing countries.
    • To emphasize the need for advanced quality assessment methods, including sensory evaluation and instrumental analysis.

    Main Methods:

    • Literature review and synthesis of existing research on ginger.
    • Critical review of the chemistry of aroma and pungency compounds in ginger.
    • Discussion of methods for evaluating ginger quality, including physico-chemical parameters, GC-fingerprints, and sensory analysis.

    Main Results:

    • Ginger production, trade, and processing are complex, with significant global patterns.
    • Derived products like oleoresin and volatile oil offer economic opportunities.
    • Current quality standards are insufficient; advanced methods like GC-fingerprints and sensory evaluation are needed for comprehensive quality assessment.

    Conclusions:

    • Further research is needed in areas such as biosynthesis, structure-pungency relationships, and allied species.
    • Integrating instrumental and sensory data is key to objective flavor profiling.
    • Enhanced quality control measures are essential for meeting market demands for high-quality ginger products.

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