zingerone造句

• Why should high temperatures in oil favour the production of zingerone?
• Like zingerone, it is produced when ginger is dried or cooked.
• The article for gingerol says it gets transformed to zingerone when cooked.
• Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol.
• Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.
• Cooking ginger transforms gingerol via a reverse aldol reaction into zingerone, which is less pungent and has a spicy-sweet aroma.
• Mature melon fly males are attracted to several attractants e . g . anisyl acetone, cue-lure, raspberry ketone and zingerone.
• Zingerone also stimulates the release of catecholamines, which aids in breakdown of fat cells and zingerone was shown to inhibit obesity-induced inflammation.
• Zingerone also stimulates the release of catecholamines, which aids in breakdown of fat cells and zingerone was shown to inhibit obesity-induced inflammation.
• Shogaol has one property the other ginger constituents, zingerone and gingerol have not been found to exhibit, namely memory and cognitive enhancing properties.
• It is a vanilloid, a class of compounds that include vanillin, found in vanilla; eugenol, found in cloves and cinnamon; and zingerone, found in ginger.
• They are pollinators / visitors of some orchids, especially " Bulbophyllum " ( Orchidaceae ) species, that release floral fragrance containing either raspberry ketone or zingerone as floral attractant and reward
• Plus if I fry it in the presence of proteins or sugars ( like I often do with meat ), I don't think I'll get zingerone as the primary transformation product.
• "' Zingerone "', also called "'vanillylacetone "', is thought by some to be a key component of the pungency of ginger, but imparts the " sweet " flavor of cooked ginger.
• Some male " Bactrocera " fruit flies are exclusive pollinators of some wild " Bulbophyllum " orchids that lack nectar and have a specific chemical attractant and reward ( methyl eugenol, raspberry ketone or zingerone ) present in their floral fragrances.
• However, some " Bulbophyllum " species attract male fruit flies ( " Bactrocera " spp . ) solely via a floral chemical which simultaneously acts as a floral reward ( e . g . methyl eugenol, raspberry ketone, or zingerone ) to perform pollination.
• Certainly Zingerone is a crystalline solid that is sparingly soluble in water, but soluble in ether, however when synthesised and tasted does not have any pungency, which suggests it is more likely that zingerone is a decomposition product of, rather than the direct source of the pungency of ginger.
• Certainly Zingerone is a crystalline solid that is sparingly soluble in water, but soluble in ether, however when synthesised and tasted does not have any pungency, which suggests it is more likely that zingerone is a decomposition product of, rather than the direct source of the pungency of ginger.
• The characteristic fragrance and flavor of ginger result from oils that compose 1-3 % of the weight of fresh ginger, primarily consisting of zingerone, shogaols and gingerols with [ 6 ]-gingerol ( 1-[ 4'- hydroxy-3'- methoxyphenyl ]-5-hydroxy-3-decanone ) as the major pungent compound.