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Zingerone is principal organic compound responsible for giving ginger its pungent taste. It is a crystalline solid that is sparingly soluble in water, but soluble in ether. Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. It is used as a flavor additive in spice oils and in perfumery to introduce spicy aromas. Fresh ginger does not contain zingerone; cooking the ginger transforms gingerol, which is present, into zingerone.
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