13 results about "Shogaol" patented technology

Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is (6)-shogaol. Like zingerone, it is produced when ginger is dried or cooked. Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it is cooked.