Oleoresin Ginger

A plant extractive consisting of the essential oil and the flavorful, non-volatile principals of the plant. The latter are frequently pungent, biting or heat bearing materials, e.g. ginger oleoresin. 

A ginger oil is produced from the steam distillation of dried root, and used in beverages, candies, and perfumes. Ginger oleoresin, or solvent extract, is now used as a flavoring agent as well. 

The resinoids described above should be distinguished from prepared oleoresins (e.g., pepper, ginger, and vanilla oleoresins), which are concentrates prepared from spices by solvent extraction. The solvent that is used depends on the spice currently, these products are often obtained by extraction with supercritical carbon dioxide [223a]. Pepper and ginger oleoresins contain not only volatile aroma compounds, but also substances responsible for pungency. 

Ginger oil and ginger oleoresin are produced from the ginger plant Zingiber officinale (L.) Rose. (Zingiberaceae). 

Ginger oleoresin is prepared by extracting ginger rhizomes with acetone or alcohol. The product contains the essential oil along with the substances responsible for the pungency of ginger. These compounds are substituted phenols of the following structure ... 

Ginger oleoresin gingerols, shogaols Hotness, savoury food, confectionery... 

The research indicated that comparatively few common flavorings absorb beat Ithus. temperature rise/unit offline) as fast as water. Among the more Volatile under microwave radiation are fenugreek and onion oleoresin, whereas, in decreasing order of volatility, arc sage oleoresiu. ginger oleoresin, carrot seed oil. anise nil. hasil sweet oil. oleoresin celery, and oleoresin black pepper. 

Soxhlet extraction with MeOH, concentration, filtration. Dissolution Capsicum oleoresin in MeOH-THF ginger oleoresin in MeOH. 

Ginger oleoresin is obtained by solvent extraction of dried ginger and is prepared both in certain industrialized Western countries and in some of the spice-producing... 

Ginger oleoresin was extracted from rhizomes with ethanol, isopropanol or liquid carbon dioxide. All oleoresin samples had monoter-penes and sesquiterpenes. Carboxylic acids were found in organic solvent extracts for an extraction time of 2h. The components responsible for the pungent characteristic of the oleoresin gingerols were detected in... 

Ginger oleoresin should contain predominantly the aroma and pungency contributed mainly by the volatile oils, gingerols and related compounds. 

The pH of ginger oleoresins is normally in the range of 3-5 and thus dehydration of the gingerols tends to proceed by the acid-catalysed mechanism during extraction and subsequent storage. 

Figure 3. Median perceived oral irritation from four concentrations of vanillyl nonamide, piperine and ginger oleoresin over time. Reproduced with permission from Ref. 5, copyright 1984, IRL Press Limited.

Use In small amounts in the perfume industry mainly to improve the aromatic character of foods, especially refreshing beverages. In large amounts in the food industry as ginger oleoresin, prepared from ginger roots by various extraction procedures. In addition to the volatile components it also contains gingerol, the hot principle of ginger. 

Synonyms Ginger oleoresin Zingiber officinale oleoresin... 

Ginger oleoresin. Gingerine content (or other pungency index). 

---