61824-47-3Relevant academic research and scientific papers
Identification of dihydrogalangal acetate in galangal [Alpinia galangal (L.) Swartz] extracts
Yang, Xiaogen,Rohr, Martin,Jordan, Jason
experimental part, p. 3286 - 3290 (2010/06/14)
Dihydrogalangal acetate has been discovered for the first time in galangal roots [Alpinia galangal (L.) Swartz]. The compound has a taste sensation similar to galangal acetatesthe pungent principle of galangalsbut it is more stable in food and beverage applications. Therefore, dihydrogalangal acetate provides many advantages as a flavor ingredient for alcohol enhancement and taste modification. Dihydrogalangal acetate is present in approximately 0.0005% of fresh roots and in about 0.004% of dried roots. (S)-Dihydrogalangal acetate is found as the main optical isomer in galangal roots (98%), while its minor (R)-isomer is less abundant (2%). Enantiomers of galangal acetate and dihydrogalangal acetate were separated and evaluated by sensory analysis. (R)-Galangal acetate has a very faint woody and sweet aroma, and (R)-dihydrogalangal acetate is almost odorless, while (S)-galangal acetate has strong and (S)-dihydrogalangal acetate has weak pungent and woody notes. Although the aroma characters of these optical isomers are different, taste sensations were found to have no significant differences among galangal acetate, dihydrogalangal acetate, and their optical isomers.
