Table 3.
The chemical composition of essential oils of fresh (control), frozen, and thawed gingers (Zingiber officinale) analyzed by GC‐MS
| Compound | Peak area % | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| FG | SF | FF | SFRT | SFMW | SFIR | SFIR‐MW | FFRT | FFMW | FFIR | FFIR‐MW | |
| Gingerol | 3.6d | 4.2c | 4.4c | 2.7e | 6.6b | 7.43a | 6.81b | 1.5h | 1.9f | 1.8f | 1.7fg |
| Zingerone | 18.3f | 3.6h | 14g | 33b | 27d | 21.5e | 38.3a | 32bc | 30cd | 29cd | 29c |
| Zingiberene | 35.5a | 36a | 28c | 19f | 31b | 19.7ef | 17.6f | 20ef | 29bc | 23d | 22de |
| β‐bisabolene | 6.38e | 9.4a | 8.9b | 5.3gh | 6.1f | 7.13d | 5.01i | 5.4g | 7.9c | 5.1hi | 5.3gh |
| β‐sesquiphellandrene | 11.3a | 12a | 11a | 6.6cd | 7.8bc | 8.19bc | 6.57cd | 6.7d | 8.6b | 6.3cd | 7.1bcd |
| α‐farnesene | 1.87c | 3.3a | – | – | 2bc | – | – | – | – | 2.2b | – |
| (E,Z)‐α‐farnesene | – | – | – | 0.3 | – | ||||||
| (Z,Z)‐α‐farnesene | – | – | – | – | 0.5 | ||||||
| 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one (DDMP) | 0.33c | 0.2d | – | – | – | – | – | – | – | 1.2b | 2.5a |
| Curcumene | 4.6d | 4.9c | 6.5a | 3.8f | 3.8f | 3.67f | 3.49g | 3.1h | 4.1e | 5.5b | 2.8i |
| Copaene | 0.45a | – | – | – | 0.4a | – | – | – | – | – | – |
| Limonene | 0.53 | – | – | – | – | – | – | – | – | – | – |
| α‐pinene | – | – | 3 | – | – | – | – | 3.2 | – | – | – |
a–iMean values with different superscript letters are significantly different (P < 0.05, Tukey's test).
FG, Fresh ginger; SF, Slow frozen; FF, Fast frozen; SFRT, Slow frozen and room temperature thawed; SFMW, Slow frozen and microwave thawed; SFIR, Slow frozen and infrared thawed; SFIR‐MW, Slow frozen and infrared – microwave thawed; FFRT, Fast frozen and room temperature thawed; FFMW, Fast frozen and microwave thawed; FFIR, Fast frozen and infrared thawed; FFIR‐MW, Fast frozen and infrared – microwave thawed.