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The comparison of flavor between liquid waste from gingerol production and ginger

Huang Xue-song

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Abstract

Too much alcohol liquid waste was produced after industrialized extraction of hot flavor in ginger,and for exploring the difference of flavor between liquid waste from gingerol production and ginger,the primary components of them were separated and identified by gas chromatography and mass spectra(GC-MS).The result indicated that there was no 6-gingerol but lots of other flavors in the liquid waste.This study has provided basis for the effective utilization of flavor in the alcohol liquid waste.

About this research paper

What this paper is about

Too much alcohol liquid waste was produced after industrialized extraction of hot flavor in ginger,and for exploring the difference of flavor between liquid waste from gingerol production and ginger,the primary components of them were separated and identified by gas chromatography and mass spectra(GC-MS).The result indicated that there was no 6-gingerol but lots of other flavors in the liquid waste.This study has provided basis for the effective utilization of flavor in the alcohol liquid waste.

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Available abstract

Too much alcohol liquid waste was produced after industrialized extraction of hot flavor in ginger,and for exploring the difference of flavor between liquid waste from gingerol production and ginger,the primary components of them were separated and identified by gas chromatography and mass spectra(GC-MS).The result indicated that there was no 6-gingerol but lots of other flavors in the liquid waste.This study has provided basis for the effective utilization of flavor in the alcohol liquid waste.

Key concepts: Flavor, Gingerol, Chemistry, Alcohol, Extraction (chemistry), Food science, Chromatography, Organic chemistry

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