Extraction, Characterization, and Classification of Aromatic Compounds from Ginger (Zingiber officinale) Using Enfleurage and Maceration Methods
DOI:
https://doi.org/10.69606/jcse.v3i01.451Keywords:
Aromatic Compounds, Enfleurage, Ginger, Maceration, Perfumery ScienceAbstract
This study investigates the extraction, characterization, and aromatic classification of ginger (Zingiber officinale) using enfleurage and maceration techniques. Enfleurage was employed as a mild, non-thermal method to preserve thermolabile volatile compounds, while ethanolic maceration was used to obtain aromatic tincture. The resulting extracts were evaluated through organoleptic analysis, physicochemical characterization (pH and density), and aromatic note classification based on volatility and persistence. The results indicate that petrolatum-based enfleurage successfully captured volatile aromatic fractions with dominant top-note characteristics, whereas maceration produced a tincture with stable physicochemical properties and strong initial aroma intensity. These findings demonstrate that method selection significantly influences aroma profile, stability, and applicability in cosmetic and perfumery formulations.
References
Başer, R., & Buchbauer, G. . (2016). Handbook of essential oils: Science, technology, and applications (2nd ed.). CRC Press.
Durand, E. S. (2025). Navigating the complexity of lipid oxidation and antioxidation: A review of evaluation methods and emerging approaches. Progress in Lipid Research, 97, 101317.
Garusinghe Devage Malinda Prabhath, M., Lee, F. S., & Yin, Y. T. (2023). Efficacy of green solvents in pungent, aroma, and color extractions of spice oleoresins and impact on phytochemical and antioxidant capacities. Food Bioscience. https://doi.org/10.1016/j.fbio.2023.103171
Huang, C., Cui, H., Li, X., Askar, G., Yu, J., Hayat, K., Zhang, X., & Ho, C.-T. (2025). Current progress in the ginger oleoresin: bioactivities, extraction and encapsulation technologies. Critical Reviews in Food Science and Nutrition, 1–20. https://doi.org/10.1080/10408398.2025.2521651
Jan, J. R. (2022). Bioactive characterization of ultrasonicated ginger (Zingiber officinale) and licorice (Glycyrrhiza Glabra) freeze dried extracts. Ultrasonics Sonochemistry, 88, 106048.
Kang, S.-Y. L.-H.-J. (2022). Moisturizer in patients with inflammatory skin diseases. Medicina (Kaunas), 58(7), 888.
Lee, S. Y. (2020). Extraction and characterization of volatile compounds from ginger (Zingiber officinale). Journal of Essential Oil Research, 32(4), 321-330.
Liang, Z., Zhang, P., & Fang, Z. (2020). Modern technologies for extraction of aroma compounds from fruit peels: a review. Critical Reviews in Food Science and Nutrition, 1–24. https://doi.org/10.1080/10408398.2020.1840333
Lukic, M., Ćirić, A., Božić, D., Antić Stanković, J., Medarević, Đ., & Maksimović, Z. (2024). Extracts from Wheat, Maize, and Sunflower Waste as Natural Raw Materials for Cosmetics: Value-Added Products Reaching Sustainability Goals. Pharmaceutics. https://doi.org/10.3390/pharmaceutics16091182
Mignot, C. S. (2022). Olfactory adaptation: recordings from the human olfactory epithelium. Eur. Arch. Oto-Rhino-Laryngol, 279(7), 3503-3510.
Muslikh, F. A., Dewi, T. J. D., & Ma'arif, B. (2023). A comparative analysis of steam distillation and enfleurage methods for the extraction of Cananga odorata flower essential oil. Dalam Proceedings of the International Pharmaceutical Ulul Albab Conference and Seminar (PLANAR), 3(1), 174-183.
Munankarmi, N. N., Shyaula, S. L., Timilsina, P. M., Chaudhary, S., & Gauchan, D. P. (2025). Optimization of supercritical CO2 green extraction of Zingiber officinale Roscoe essential oil and comparative GC-MS profiling and biological activities with steam and simultaneous distillation. Industrial Crops and Products, 236, 122067. https://doi.org/10.1016/j.indcrop.2025.122067
Paulino, B. N., Silva, G. N. S., de Araujo, F. F., Neri-Numa, I. A., Pastore, G. M., Bicas, J. L., & Molina, G. (2022). Beyond natural aromas: The bioactive and technological potential of monoterpenes. Trends in Food Science and Technology, 128, 188–201. https://doi.org/10.1016/j.tifs.2022.08.006
Postružnik, V., Žitek Makoter, T., Goričanec, D., Kotnik, P., Knez, Ž., & Knez Marevci, M. (2023). Extraction of Active Compounds from Mixtures of Hemp (Cannabis sativa) with Plants of the Zingiberaceae Family. Molecules, 28. https://doi.org/10.3390/molecules28237826
Pereira, T. F., Borchardt, H., Wanderley, W. F., Vasconcelos, U., & Leite, I. F. (2025). Pequi Pulp (Caryocar brasiliense) Oil-Loaded Emulsions as Cosmetic Products for Topical Use. Polymers, 17(2), 226. https://doi.org/10.3390/polym17020226
Phong, W. N., Gibberd, M. R., Payne, A. D., Dykes, G. A., & Coorey, R. (2022). Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Comprehensive Reviews in Food Science and Food Safety, 21(2), 1677–1701. https://doi.org/10.1111/1541-4337.12927
Santarelli, V., Neri, L., Carbone, K., Macchioni, V., Faieta, M., & Pittia, P. (2023). Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile. Journal of Food Science. https://doi.org/10.1111/1750-3841.16487
Setyorini, D., Syafaatullah, A. Q., & Variyana, Y. (2022). Pengaruh waktu dan suhu maserasi terhadap strength gel karagenan Eucheuma Cottonii menggunakan pelarut NaOH. JTKM, 2(1), 65-69.
Sharmeen, J. B., Mahomoodally, F. M., Zengin, G., & Maggi, F. (2021). Essential Oils as Natural Sources of Fragrance Compounds for Cosmetics and Cosmeceuticals. Molecules, 26(3), 666. https://doi.org/10.3390/MOLECULES26030666
Vladić, J., Kovačević, S. Z., Aladić, K., Rebocho, S. F., Jokić, S., Podunavac-Kuzmanović, S. O., Duarte, A. R. C., & Jerković, I. (2023). Novel Insights Into the Recovery and Stabilization of Rosmarinus officinalis Volatile Aroma Compounds Using Green Solvents. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-023-03188-w
Wu, Y., Wei, S., & Xi, J. (2025). Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds. Comprehensive Reviews in Food Science and Food Safety, 24(5). https://doi.org/10.1111/1541-4337.70258
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Ine Pebriyanti, Aluna Monalaika Izzati
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
