Comparison and analysis of Ginger oil flavor substances by different extraction ways

The volatile compounds in ginger were extracted by two methods,using gas chromatography-mass spectrometry( GC-MS) to analyze the extracted volatile substances of the samples. And principal component analysis( PCA) was adopted to investigate their flavors and compare their differences.According to the analysis by GC-MS,83 peaks were seperated by supercritical CO_2 extraction and 51 peaks seperated by ethanol extraction,the mainly were six categories volatile compounds,including olefins,ketones / phenols,acid esters,aldehydes,alcohols,and alkanes,in which olefins and ketone / phenols made a significant contribution,and the cumulative contribution rate was 95.544%.The sensory quality of the ginger oil by supercritical CO_2 extraction was better than by ethanol extraction,and the relative content of volatile substances was also significantly higher than ethanol extraction method,which provided a reference for future development and utilization of ginger oil.