生姜风味物质研究进展

Advances on the Research Flavor Compounds in Ginger

系统地阐述了3种生姜风味提取物———姜精油、姜辣素和油树脂的组成及特性;对生姜风味物质的构成,对影响生姜风味的几个因素———γ射线辐照、干燥、酶、提取溶剂。

The extracts of three kinds of ginger(ginger essential oil, gingerols, ginger oleresins) were described; the flavor compounds in ginger and the effects on flavor compounds in ginger such as like γ-irradiation, drying, enzymes, and extracted solvent were summerized.