Structure via PubChem · Public domain (PubChem)
zingerone
Sign in to saveAlso known as 4-(4-Hydroxy-3-methoxyphenyl)-2-butanone, Gingerone, 4-(3-Methoxy-4-hydroxyphenyl)-2-butanone, 2-(4-Hydroxy-3-methoxyphenyl)ethyl methyl ketone, Zingherone, 3-Methoxy-4-hydroxybenzylacetone, 4-Hydroxy-3-methoxybenzylacetone, (0)-Paradol
Zingerone, also called vanillylacetone, is a major flavor component of ginger, providing the sweet flavor of cooked ginger. Zingerone is a crystalline solid that is sparingly soluble in water and soluble in ether.
Chemical data
- Formula
- C11H14O3
- Molecular weight
- 194.23 g/mol
- IUPAC name
- 4-(4-hydroxy-3-methoxyphenyl)butan-2-one
- SMILES
- CC(=O)CCC1=CC(=C(C=C1)O)OC
- InChIKey
- OJYLAHXKWMRDGS-UHFFFAOYSA-N
- XLogP
- 0.8
- Polar surface area
- 46.5 Ų
- H-bond donors
- 1
- H-bond acceptors
- 3
- Formal charge
- 0
via PubChem
Drug data · ChEMBL
- Molecule type
- Small molecule
via ChEMBL · EBI
Wikidata facts
- Subclass of
- chemical compound
- Mass
- 194.094
Show 6 more facts
- chemical formula
- C₁₁H₁₄O₃
- Commons category
- Zingerone
- canonical SMILES
- CC(=O)CCC1=CC(=C(C=C1)O)OC
- time of discovery or invention
- 1917-00-00
- subject has role
- flavor enhancer
- melting point
- 41.0
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- Production
- History
- Current methods
- Biological effects
- References
Zingerone, also called vanillylacetone, is a major flavor component of ginger, providing the sweet flavor of cooked ginger. Zingerone is a crystalline solid that is sparingly soluble in water and 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.
Excerpted from Wikipedia’s “zingerone” article, available under the CC BY-SA 4.0 licence.