Principle in ginger: Gingerols

Ginger contains gingerols and shogoals, which vary in proportion depending on the type of ginger used and storage conditions. Research suggested that gingerol is the most abundant principle of ginger.

Chemically, gingerol is a relative of capsaicin and piperine, the compounds that give chili peppers and black pepper their respective spiciness.

Fresh ginger and commercially processed dry ginger contain over 115 compounds of which major constituents in fresh ginger are gingerol-related compounds with 6-gungerol being the most abundant constituent.

Other gingerols are present in lesser amounts, such 4-, 8-, 10- an 12-gingerols an 6-gingerdione.

Ginger flavour is particularly interesting as changes can occur on storage, with gingerol dehydrating into shogoals and in turn shogoals can be cleaved into zingerone and hexanal, which adds to taste complexity. This is why age ginger usually has stronger bite.
Principle in ginger: Gingerols

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