Measurement of gingerols and 6-shogaol in ginger using near-infrared spectroscopy

Ginger is well known for its unique pungent flavour and numerous health benefits, both of which can be attributed to the gingerol derivatives. Quantification of these compounds is important for assessing ginger quality for processing purposes, as their levels can vary with cultivar and growing conditions. However, current analytical techniques are too expensive and time-consuming for in-house monitoring of ginger quality. Hence the objective of this work was to investigate the potential for estimating the content of gingerol derivatives in dried, ground ginger using near-infrared spectroscopy.