SUPERCRITICAL-FLUID EXTRACTION OF AUSTRALIAN-GROWN GINGER (ZINGIBER-OFFICINALE)

The volatile compounds responsible for the flavour of Australian-grown ginger have been extracted using supercritical carbon dioxide. Fluid densities above 0.8 g ml(-1) result in the co-extraction of significant amounts of triglyceride material. Analysis of the extract by GC-MS indicates that the major components are neral and geranial, zingiberene, alpha-bisabolene and beta-sesquiphellandrene which together account for 73% of the extract. The low concentration of gingerol degradation products attests to the mild nature of the extraction procedure.