SRC-GINGER-2017 · PRIMARY
Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry
· Journal of Agricultural and Food Chemistry
LIFECYCLE REVIEWReviewed 2026-09-22 · corrections 0
TOPICSgingeraroma-active compoundsvolatile compounds
CLAIMS USING THIS SOURCE1
CLM-GINGER-001Ginger contains multiple aroma-active volatiles ↗
Gas chromatography–olfactometry studies of ginger have identified multiple aroma-active volatile compounds, including several especially potent odorants.
Supports a multi-compound aroma basis in ginger; it does not imply identical composition across fresh, dried or processed ginger.