Shogaol
Chemical compound / From Wikipedia, the free encyclopedia
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked.[2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it is cooked.
Quick Facts Names, Identifiers ...
Names | |
---|---|
Preferred IUPAC name
(4E)-1-(4-Hydroxy-3-methoxyphenyl)dec-4-en-3-one | |
Other names
| |
Identifiers | |
| |
3D model (JSmol) |
|
ChEMBL | |
ChemSpider |
|
PubChem CID |
|
UNII | |
| |
| |
Properties | |
C17H24O3 | |
Molar mass | 276.376 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
Close
The name shogaol is derived from the Japanese name for ginger (生姜、shōga).
Shogaol is rated 160,000 SHU on the Scoville scale.[1] When compared to other pungent compounds, shogaol is moderately more pungent than piperine, but less than capsaicin.
More information Compound, Scoville Heat Units (SHU) ...
Compound | Scoville Heat Units (SHU) |
---|---|
Capsaicin | 16,000,000[3] |
[6]-Shogaol | 160,000 |
Piperine | 100,000 |
[6]-Gingerol | 60,000 |
Close