Abstract
Ginger oil is produced by steam or hydrodistillation of ground rhizomes of Zingiber officinale Roscoe (Zingiberaceae). It is valued for its pleasant, aromatic, more or less lemony odor. Ginger oil finds much use in the food and drink industry, e.g., ginger ale, ginger beer, and various cookies and desserts. The oil is further used in small quantities in the cosmetic, pharmaceutical, and perfume industry. It has still not been clarified which compounds are responsible for the characteristic ginger aroma. The various investigations have all come to different conclusions and in some respects contradict each other. The citral (= geranial and neral combined) content is responsible for the lemony note.
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© 1991 Springer-Verlag Berlin Heidelberg
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van Beek, T.A. (1991). Special Methods for the Essential Oil of Ginger. In: Linskens, H.F., Jackson, J.F. (eds) Essential Oils and Waxes. Modern Methods of Plant Analysis, vol 12. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-84023-4_5
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DOI: https://doi.org/10.1007/978-3-642-84023-4_5
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-84025-8
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