Abstract
The pungent principal of galangal [Alpinia galangal (L.) Swartz] rhizomes was isolated and identified as 1'-acetoxychavicol acetate (galangal acetate). Galangal acetate exhibits a unique pungent sensation, which is less intense than that of capsaicin and without a lingering effect. Applications of galangal acetate were tested in beverages, sweet goods, dressings, and personal care products. In many applications, galangal acetate is preferred to other pungent ingredients. It can be used as an alcohol enhancer or an alcohol replacer in alcohol and alcohol-free beverages. Galangal acetate is not stable in aqueous solutions and undergoes hydrolysis/isomerization reactions. Therefore, galangal acetate was absent in galangal essential oil obtained by steam distillation. However, galangal acetate was found as one of the major volatile components of the galangal rhizomes by headspace GC analysis. The stability of galangal acetate was studied under various conditions.
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