Gourt Home::Gourt :: Gingerol
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| Chemical name | (S)-5-hydroxy-1-(4-hydroxy-3- methoxyphenyl)-3-decanone |
| Chemical formula | } |
| Molecular mass | } g/mol |
| CAS number | * |
| Density | } g/cm3 |
| Melting point | } °C |
| Boiling point | } °C |
| SMILES | } |
| Chemical infobox | |
Gingerol, or sometimes *-gingerol, is the active constituent of fresh ginger. Chemically, gingerol is a relative of capsaicin, the compound that gives chile peppers their spiciness. It is normally found as a pungent yellow oil, but also can form a low-melting crystalline solid.
Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma.
External links
"Gingerol"