Evaluation of spices and oleoresin‐VI‐pungency of ginger components, gingerols and shogoals and quality
- 1 February 1978
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 13 (1), 31-36
- https://doi.org/10.1111/j.1365-2621.1978.tb00773.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Pungent compounds. Part I. An improved synthesis of the paradols (alkyl 4-hydroxy-3-methoxyphenethyl ketones) and an assessment of their pungencyJournal of the Chemical Society, Perkin Transactions 1, 1972
- A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe)Australian Journal of Chemistry, 1969
- Aspects of functional groups and flavorJournal of Agricultural and Food Chemistry, 1967
- VANILLYL-ACYL AMIDES.Journal of the American Chemical Society, 1919