Ginger - chemistry, technology, and quality evaluation. II.

Govindarajan, V. S. (1982) Ginger - chemistry, technology, and quality evaluation. II. CRC Critical Reviews in Food Science and Nutrition, 17 (3). 189-258, 212 ref..

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Abstract

This monograph, published in 2 parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world var. agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syrupped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in developing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The importance of sensorily evaluating flavour quality is emphasized to understand the variation in flavour quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavoured substances, objective flavour profile analysis, correlation of instrumental and sensory data are discussed, and recent work in this area is summarized. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of the components stimulating flavour; structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.

Item Type:	Article
Uncontrolled Keywords:	SPICES-; ginger, aspects of, Review; CHEMISTRY-; ginger, chemistry of, Review; PRODUCT-TECHNOLOGY; ginger, technology of, Review; EVALUATION-; ginger, quality evaluation of, Review; REVIEWS-; ginger, aspects of
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 10:57
Last Modified:	09 Sep 2010 10:57
URI:	http://ir.cftri.res.in/id/eprint/6754

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