Identification of Dihydrogalangal Acetate in Galangal [Alpinia galangal (L.) Swartz] Extracts

Abstract

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 acetatethe pungent principle of galangalbut 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.

Antiproliferative activity and induction of apoptotic by ethanolic extract of Alpinia galanga rhizhome in human breast carcinoma cell line

“…The present results were consistent with previous studies indicating that MeOH and CH 2 Cl 2 extractable of Alpinia possess significant cytotoxicity against CORL23 human large-cell carcinoma with IC 50 values of 13.3 and 5.4 μg/ml respectively [48]. xPresent data were also consistent with previous studies indicating that galangal rhizomes and its ingredients possess cytotoxcity and free radical scavenging activities [54,55]. Phytochemical studies showed that of the many chemical constituents isolated from Alpinia, diaryheptanods, are among the characteristic compounds [56].…”

Integrated Process for Production of Galangal Acetate, the “Wasabi‐Like” Spicy Compound, and Analysis of Essential Oils of Rhizoma Alpinia officinarum (Hance) Farw

“…To obtain a larger amount of this spicy “Wasabi‐like constituent,” the method of Yang and others () was followed. The cold EtAc extract (30 g) was fed onto the preparative adsorption column (100 × 50 mm i.d.)…”

Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring‐substituted phenolic substances from chemical groups 21 and 25

“…• Dihydrogalangal acetate : 5 mg/kg in galangal roots (Yang et al, 2009) The remaining six substances (3,.080], 2-isopropyl-5-methylphenyl formate …”