Names | |
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Preferred IUPAC name
4-(4-Hydroxy-3-methoxyphenyl)butan-2-one | |
Identifiers | |
3D model (JSmol)
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ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.004.136 |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties | |
C11H14O3 | |
Molar mass | 194.22 g/mol |
Melting point | 40 to 41 °C (104 to 106 °F; 313 to 314 K) |
Boiling point | 187 to 188 °C (369 to 370 °F; 460 to 461 K) at 14 mmHg |
Insoluble | |
Solubility | Miscible in ether |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Zingerone, also called vanillylacetone, is a major flavor component of ginger, providing the sweet flavor of cooked ginger.[1] 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.
Fresh ginger does not contain zingerone, but it is produced by cooking or drying of the ginger root, which causes a reverse aldol reaction on gingerol.