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Shogaol



Shogaol
IUPAC name (E)-1-(4-Hydroxy-3-methoxyphenyl)dec-4-en-3-one
Other names (6)-Shogaol
Identifiers
CAS number 555-66-8
PubChem 5281794
SMILES CCCCCC=CC(=O)CCC1=CC(=C(C=C1)O)OC
Properties
Molecular formula C17H24O3
Molar mass 276.37
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

Infobox disclaimer and references

Shogaol, also known as (6)-shogaol, is a pungent constituent of ginger similar in chemical structure to gingerol. Like zingerone, it is produced when ginger is dried or cooked.[1]

Additional recommended knowledge

Shogaol is rated 160 000 SHU on Scoville scale. When compared to other pungent compounds, shaogaol is moderately more pungent than piperine, but less than capsaicin.

Compound Scoville Heat Units
(SHU)
Capsaicin 15 000 000[2]
(6)-Shogaol 160 000
Piperine 100 000
(6)-Gingerol 60 000

References

  1. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner pp. 425-426.
  2. ^ Ula (1996), op. cit. "The HPLC measures the capsaicinoid(s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000 SHU.
 
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Shogaol". A list of authors is available in Wikipedia.
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