Shogaol

Chembox new
ImageFile=Shogaol.pngImageSize=300px
IUPACName=("E")-1-(4-Hydroxy-3- methoxyphenyl)dec-4-en-3-one
OtherNames=(6)-Shogaol
Section1= Chembox Identifiers
CASNo= 555-66-8
PubChem=5281794
SMILES=CCCCCC=CC(=O) CCC1=CC(=C(C=C1)O)OC
Section2= Chembox Properties
Formula=C₁₇H₂₄O₃
MolarMass=276.37
Appearance=
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Section3= Chembox Hazards
MainHazards=
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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.McGee, Harold (2004). "On Food and Cooking: The Science and Lore of the Kitchen" (2nd ed.). New York: Scribner pp. 425-426.]

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.NSF International "Determination of Gingerols and Shogaols in Zingiber officinale rhizome and powdered extract by High-Performance Liquid Chromatography".] 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.

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