Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

Jiaqi Liang; Felix Stöppelmann; Julia Schoenbach; Marina Rigling; Ann-Kathrin Nedele; Youfeng Zhang; Lea Hannemann; Nathalie Hua; Julia Heimbach; Reinhard Kohlus; Yanyan Zhang

doi:10.1016/j.foodchem.2023.136036

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale)

Food Chem. 2023 Sep 1:419:136036. doi: 10.1016/j.foodchem.2023.136036. Epub 2023 Mar 28.

Authors

Affiliations

¹ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de.
² Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: felix.stoeppelmann@uni-hohenheim.de.
³ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: julia-schoenbach@gmx.de.
⁴ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de.
⁵ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
⁶ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: youfeng.zhang@uni-hohenheim.de.
⁷ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: lea.hannemann@uni-hohenheim.de.
⁸ Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada. Electronic address: hua@uoguelph.ca.
⁹ Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: julia.heimbach@uni-hohenheim.de.
¹⁰ Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: r.kohlus@uni-hohenheim.de.
¹¹ Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de.

PMID: 37003052
DOI: 10.1016/j.foodchem.2023.136036

Abstract

Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39 mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as β-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49 mg/100 g) and total sugar content (33.4 g/kg) in comparison with peeled ginger (76.53 mg/100 g and 28.6 g/kg).

Keywords: (E)-2-decenal (PubChem CID: 5283345); (E)-2-dodecenal (PubChem CID: 5283361); (E)-isoeugenol (PubChem CID: 853433); 2-Nonanol (PubChem CID: 12367); 2-Undecanone (PubChem CID: 8163); Camphene (PubChem CID: 6616); Citronellal (PubChem CID: 7794); Decanal (PubChem CID: 8175); Ethanol (PubChem CID: 702); Eucalyptol (PubChem CID: 2758); Geranial (PubChem CID: 638011); Geraniol (PubChem CID: 637566); Ginger; Linalool (PubChem CID: 6549); Melonal (PubChem CID: 61016); Neral (PubChem CID: 643779); Nonanal (PubChem CID: 31289); Octanal (PubChem CID: 454); Odor-active compounds; Peeling; Physicochemical properties; Polyphenol; Sensory evaluation; Vanillin (PubChem CID: 1183); α-Pinene (PubChem CID: 6654); β-Eudesmol (PubChem CID: 91457); β-Myrcene (PubChem CID: 31253); γ-Nonalactone (PubChem CID: 7710); ρ-Cymene (PubChem CID: 7463).

MeSH terms

Citrus*
Gas Chromatography-Mass Spectrometry / methods
Odorants / analysis
Polyphenols / analysis
Spices / analysis
Volatile Organic Compounds* / analysis
Zingiber officinale* / chemistry

Substances

Polyphenols
Volatile Organic Compounds