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Journal of Food Quality
Volume 2017, Article ID 7653791, 9 pages
Research Article

The Aroma Composition of Baby Ginger Paocai

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Correspondence should be addressed to Biao Pu; moc.361@2002oaibup

Received 27 June 2017; Revised 23 August 2017; Accepted 11 September 2017; Published 25 October 2017

Academic Editor: Yuanyuan Zhang

Copyright © 2017 Songming Luo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The purpose of this study was to analyze the volatile compounds in baby ginger paocai and the fresh baby ginger and identify the key aroma components that contribute to the flavor of baby ginger paocai. A total of 86 volatile compounds from the two baby ginger samples were quantified; these compounds were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC-MS). The aroma composition of baby ginger paocai was different from that of fresh baby ginger. Baby ginger paocai was characterized by the presence of aroma-active compounds which varied in concentration from 0.03 to 28.14%. Geranyl acetate was the aroma component with the highest relative content in baby ginger paocai. β-myrcene, eucalyptol, trans-β-ocimene, Z-ocimene, linalool, decanal, cis-citral, geraniol, geranyl acetate, curcumene, and β-bisabolene contributed to the overall aroma of the product of baby ginger paocai which had gone through a moderate fermentation process.