SOURCE
Primary study — Reports its own measurements or observations.
Xueli Pang, Jianmin Cao, Dabin Wang, Jun Qiu & Fanyu Kong · Journal of Agricultural and Food Chemistry
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 by an automated check. Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-02 · corrections 0
Ginger contains multiple aroma-active volatiles ↗
A gas chromatography–olfactometry study of ginger identified multiple aroma-active volatile compounds, including several especially potent odorants.
Scope: Supports a multi-compound aroma basis in ginger; it does not imply identical composition across fresh, dried or processed ginger.CLM-GINGER-001Most potent odorants of ginger ↗
Aroma extract dilution analysis of ginger volatile extracts found geranial, eucalyptol, β-linalool and bornyl acetate to be the most potent odorants, all at the highest flavour dilution factor.
Scope: Solvent extracts of ginger (Zingiber officinale); the study's static headspace dilution analysis found α-pinene and eucalyptol to be the predominant headspace odorants.CLM-GINGER-002SmellBook records only the molecules its own claims name from this source, in the role each claim states; a name with no molecule record is listed with the reason. The source may report others.
Source record SRC-GINGER-2017
Permanent identifier smellbook:source:ginger-aroma-2017 · This record and its links as data (JSON)
Dataset history In the SmellBook dataset since the first of three dataset releases of 2026-09-30; changed in the first of two dataset releases of 2026-10-02 (attribution, authors).