Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

The volatile compounds responsible for the flavour of Australian-grown ginger have been extracted using supercritical carbon dioxide. Both fresh and dried ginger samples have been examined and the major effects of the drying process are a reduction in gingerol content, an increase in terpene hydrocarbons and the conversion of some monoterpene alcohols to their corresponding acetates. © 2000 Society of Chemical Industry