Zingerone

Zingerone
Names
	Preferred IUPAC name 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one
Identifiers
CAS Number	122-48-5 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:68657 ;
ChEMBL	ChEMBL25894 ;
ChemSpider	28952 ;
ECHA InfoCard	100.004.136
PubChem CID	31211;
UNII	4MMW850892 ;
CompTox Dashboard (EPA)	DTXSID8047420 ;
	InChI InChI=1S/C11H14O3/c1-8(12)3-4-9-5-6-10(13)11(7-9)14-2/h5-7,13H,3-4H2,1-2H3 Key: OJYLAHXKWMRDGS-UHFFFAOYSA-N ; InChI=1/C11H14O3/c1-8(12)3-4-9-5-6-10(13)11(7-9)14-2/h5-7,13H,3-4H2,1-2H3 Key: OJYLAHXKWMRDGS-UHFFFAOYAN;
	SMILES O=C(C)CCc1cc(OC)c(O)cc1;
Properties
Chemical formula	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
Solubility in water	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). verify (what is ?) Infobox references

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.

^ Monge, P; Scheline, R; Solheim, E (1976). "The metabolism of zingerone, a pungent principle of ginger". Xenobiotica. 6 (7): 411–23. doi:10.3109/00498257609151654. PMID 997589.

[1] Monge, P; Scheline, R; Solheim, E (1976). "The metabolism of zingerone, a pungent principle of ginger". Xenobiotica. 6 (7): 411–23. doi:10.3109/00498257609151654. PMID 997589.

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