Profile aromatic of essential oil of ginger (Zingiber officinale var. grand cayman) grown in the region of Chinantla

Tavares-Gonzalez Fabiola, Vivar-Vera M.A., Lebrun Marc, Paz-Gamboa E., Salgado-Cervantes Marco, Pérez Silva Araceli. 2012. Profile aromatic of essential oil of ginger (Zingiber officinale var. grand cayman) grown in the region of Chinantla. In : 5th International congress on food science and food biotechnology in developing countries. Puerto Vallarta, Mexico, October 24-26, 2012. /. s.l. : s.n., 1 p. International congress on food science and food biotechnology in developing countries. 5, Puerto Vallarta, Mexique, 24 Octobre 2012/26 Octobre 2012.

Résumé : Ginger (Zingiber officinale) is a rhizome native to Asia. In "The Chinantla" region of Oaxaca, Mexico is being cultivated ginger of Grand Cayman variety with high production. The rhizome of ginger is very aroma1tiic, spicy flavor and smell. The main form of ginger marketing is ~n fresh, dehydrated fla1kes and powder, oleoresin and essential oil. The aim of this project was to evaluate the aromatic profile by GC/MS of the essential oil of fresh and dehydrated ginger rhizome cultivated in the region of "The Chinantla".

Classification Agris : Q04 - Composition des produits alimentaires
U30 - Méthodes de recherche

Auteurs et affiliations

• Tavares-Gonzalez Fabiola, Instituto Tecnologico de Tuxtepec (MEX)
• Vivar-Vera M.A., Instituto Tecnologico de Tuxtepec (MEX)
• Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
• Paz-Gamboa E., Instituto Tecnologico de Tuxtepec (MEX)
• Salgado-Cervantes Marco, Instituto Tecnologico de Veracruz (MEX)
• Pérez Silva Araceli, Instituto Tecnologico de Tuxtepec (MEX)

Source : Cirad - Agritrop (https://agritrop.cirad.fr/567010/)

Métriques

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