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Zingerone, also called vanillylacetone, is a major flavor component of ginger, providing the sweet flavor of cooked ginger. Zingerone is a crystalline solid that is sparingly soluble in water and soluble in ether.
Standards, Production & Biological effects
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ginger flavor chemical also water vanillin references nomura component used root reaction standard state formula eugenol gingerol compound form yield
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| 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 | 0.90 | text |
| vanillin | instance of | 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 | 0.80 | text |
| eugenol | instance of | 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 | 0.80 | text |
| Zingerone | has effect | Ginger | 0.60 | section |
| Zingerone | has effect | Escherichia | 0.60 | section |
| Zingerone | has effect | This | 0.60 | section |
| Zingerone | has effect | It | 0.60 | section |
| Zingerone | has method | Nomura | 0.60 | section |
| Zingerone | has method | Claisen | 0.60 | section |
| Zingerone | has method | Schmidt | 0.60 | section |
| Zingerone | has method | This | 0.60 | section |
| Zingerone | related to history | Hiroshi Nomura | 0.60 | section |
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