Fresh ginger oil is greenish to yellow in color with the characteristic warm and aromatic odor and is used in food, pharmaceuticals and cosmetic industries. Grinding is an important step in processing as it involved the additional problem of volatility and loss of aroma giving essential oil present in it. Low temperature grinding is the practical way to achieve flavour principles. A comparative study of the control sample with that of cold grinding was performed qualitatively and quantitatively by GC-MS analysis. This method of cold grinding and extraction of essential oil, the quality profile of the oil was found to enhanced in terms of its number of constituents as well as its percentage. The result also showed that the oil content increased from 0.25 -0.35%.The study of the chemical components showed the presence of major components are monoterpenes(α-Pinene,Camphene and Sabinene),oxygenated monoterpenes(Linalool,Borneol and Citral),sesquiterpenes(Zingiberene,Caryophyllene and Curcumene), and oxygenated sesquiterpenes(Nerolidol and trans Nerolidol).The percentage of essential oil and the chemical composition of the cold ground sample exhibited the superiority of the product.Thus this technique may positively be used in the flavour industry for improving the quality of the product quantitatively as well as qualitatively.
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