Abstract
AbstractVolatile components of the ginger flower (Hedychium coronarium Koenig) were concentrated by solvent extraction and further simultaneous distillation and extraction (SDE). The essential oil was fractionated by column chromatography and analysed with GC and GC‐MS, and 131 compounds were identified. The ginger flower has a diffusive, sweet, spicy and floral scent and linalol, methyl jasmonate, eugenols, cis‐jasmone, β‐ionone and lactones were found to make a major contribution to the odour of this flower.
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