Evaluation of spices and oleoresins. IX. Correlation of pungency stimuli and pungency in ginger.

Govindarajan, V. S. and Narasimhan, S. and Rajalakshmi, B. and Rajalakshmi, D. (1980) Evaluation of spices and oleoresins. IX. Correlation of pungency stimuli and pungency in ginger. Zeitschrift fuer Lebensmittel Untersuchung und Forschung, 170 (3). 200-203, 11 ref..

PDF Z Leb 1980 200.pdf - Published Version Restricted to Registered users only Download (955kB) | Request a copy

Abstract

Correlations between individual values determined for the (6)- and higher homologues of gingerol and shogaol by an improved TLC technique and pungency in Scoville units by the standardized procedure were studied for a number of ginger oleoresin samples representing varied processing and storage conditions. Earlier results of dominance of (6)-gingerol in fresh samples and both (6)-gingerol and (6)-shogaol in stored samples were confirmed. A multiple regression of both (6)-gingerol and (6)-shogaol on Scoville units of all samples was shown to be significant and a prediction equation was developed. Addition of higher homologues to the regression was insignificant in improving its efficiency. The correlation between predicted and determined values was highly significant. [See FSTA (1980) 12 7T365 for part VIII.]

Item Type:	Article
Uncontrolled Keywords:	AROMA-; ginger oleoresins, (6)-gingerol & pungency of; ginger oleoresins, (6)-shogaol & pungency of; RESINS-; SPICES-
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 06:23
Last Modified:	17 Feb 2022 06:23
URI:	http://ir.cftri.res.in/id/eprint/6841

Actions (login required)

View Item