Difference in Quality and Volatile Flavor Compounds of Zingiber officinale Roscoe with Different Drying Methods
Table 1
Drying results of Zingiber officinale Roscoe treated with different drying methods.
Group
Fresh ginger
VFD
WAD
HAD
ND
Browning degree
0.19 ± 0.01d
0.83 ± 0.04c
1.04 ± 0.07b
1.42 ± 0.06a
1.44 ± 0.06a
Color deviation △E
—
9.26 ± 0.85d
15.04 ± 1.18c
16.03 ± 1.12b
21.22 ± 1.04a
Rehydration rate (%)
—
573.63 ± 2.57a
365.12 ± 1.13b
364.03 ± 2.24b
339.12 ± 0.61c
Polyphenol (mg/g)
10.63 ± 0.48a
9.61 ± 0.44c
10.25 ± 0.19b
8.93 ± 0.13d
9.21 ± 0.14d
Flavonoid (mg/g)
29.90 ± 1.07a
25.39 ± 1.55b
21.23 ± 0.55d
20.95 ± 0.61d
24.50 ± 0.68c
Ginger spicy element (mg/g)
11.68 ± 0.06a
10.98 ± 0.16b
9.61 ± 0.07c
9.43 ± 0.11d
9.20 ± 0.02e
Hardness (g)
—
791.38 ± 42.00d
1283.88 ± 248.61b
1494.66 ± 319.71b
1759.01 ± 303.06a
The above active ingredient contents were calculated based on the water content of ginger in different drying methods converted to dry matter; different letters indicate significant differences ().
