Gingerol

Gingerone is the precursor to zingerone, which gives the characteristic smell of cooked ginger. Gingerol is converted to zingerone when it is heated during cooking. It is thought that gingerol has developed as a defense mechanism against herbivores. The taste of high concentrations of gingerol is repellent to most mammalian species.

Properties of Gingerol
CAS Registry Number	41743-68-4, 77398-90-4
Chemical Name	[4]-Gingerol
Autoname	5-hydroxy-1-(4-hydroxy-3-methoxy-phenyl)-octan-3-one
Molecular Formula	C15H22O4
Molecular Weight	266.34
Beilstein Registry number	2051099
Melting Point	74-75°C

Above: 3D strutcture of [4]-Gingerol