Shogaol
From Self-sufficiency
| Shogaol | |
|---|---|
| File:Shogaol.png | |
| (E)-1-(4-Hydroxy-3- methoxyphenyl)dec-4-en-3-one | |
| Other names (6)-Shogaol | |
| style="background: #F8EABA; text-align: center;" colspan="2" | Identifiers | |
| CAS number | 555-66-8 |
| PubChem | 5281794 |
| SMILES | Script error: No such module "collapsible list". |
| style="background: #F8EABA; text-align: center;" colspan="2" | 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 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]
Shogaols are artifacts formed during storage or through excess heat, probably created by a dehydration reaction of the gingerols. The ratio of shogaols to gingerols sometimes is taken as an indication of product quality.[2]
The name 'shogaol' is derived from the Japanese name for ginger (生姜、shōga).
Shogaol is rated 160 000 SHU on Scoville scale. When compared to other pungent compounds, shogaol is moderately more pungent than piperine, but less than capsaicin.
Compound Scoville Heat Units
(SHU)Capsaicin 15 000 000[3] (6)-Shogaol 160 000 Piperine 100 000 (6)-Gingerol 60 000
References
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- ↑ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner pp. 425-426.
- ↑ NSF International Determination of Gingerols and Shogaols in Zingiber officinale rhizome and powdered extract by High-Performance Liquid Chromatography.
- ↑ 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.
