Zingerone
| Zingerone | |
|---|---|
 | |
| Caratteristiche generali | |
| Formula bruta o molecolare | C11H14O3 |
| Massa molecolare (u) | 194,22 |
| Numero CAS | |
| Numero EINECS | 204-548-3 |
| PubChem | 31211 |
| DrugBank | DBDB15589 |
| SMILES | CC(=O)CCC1=CC(=C(C=C1)O)OC |
| Indicazioni di sicurezza | |
Lo zingerone, o vanillilacetone, è uno dei componenti principali responsabili della piccantezza dello zenzero.[1]
Lo zenzero fresco non contiene zingerone ma gingerolo. La cottura trasforma lo gingerolo in zingerone, attraverso una reazione retro-aldolica.
Note
- ^ (EN) P Monge, R Scheline e E Solheim, The metabolism of zingerone, a pungent principle of ginger, in Xenobiotica; the fate of foreign compounds in biological systems, vol. 6, n. 7, 1976, pp. 411–23, DOI:10.3109/00498257609151654, PMID 997589.
Altri progetti
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