Supercritical fluid extraction of australian‐grown ginger (Zingiber officinale)

Abstract The volatile compounds responsible for the flavour of Australian‐grown ginger have been extracted using supercritical carbon dioxide. Fluid densities above 0.8 g ml−1 result in the co‐extraction of significant amounts of triglyceride material. Analysis of the extract by GC‐MS indicates that the major components are neral and geranial, zingiberene, α‐bisabolene and β‐sesquiphellandrene which together account for 73% of the extract. The low concentration of gingerol degradation products attests to the mild nature of the extraction procedure.