CAS 122-48-5PubChem CID 31211
Zingerone
Zingerone is a methyl ketone that is 4-phenylbutan-2-one in which the phenyl ring is substituted at positions 3 and 4 by methoxy and hydroxy groups respectively. The major pungent component in ginger. It has a role as an antioxidant, a flavouring agent, a fragrance, an antiemetic, a radiation protective agent, an anti-inflammatory agent and a plant metabolite. It is a monomethoxybenzene, a member of phenols and a methyl ketone. — ChEBI
- IUPAC name
- 4-(4-hydroxy-3-methoxyphenyl)butan-2-one
- Molecular formula
- C11H14O3
- Molecular weight
- 194.23 g/mol
- Exact mass
- 194.094294304 Da
- XLogP3
- 0.8
- Topological polar surface area
- 46.5 Ų
- Hydrogen-bond donors
- 1
- Hydrogen-bond acceptors
- 3
- Covalent units
- 1
- Defined stereocentres
- 0
Also known as
VanillylacetoneZingiberone4-(4-Hydroxy-3-methoxyphenyl)-2-butanoneZingheroneGingeroneVanillyl acetone2-Butanone, 4-(4-hydroxy-3-methoxyphenyl)-[0]-Paradol
16 more reported names
4-Hydroxy-3-methoxybenzylacetone3-Methoxy-4-hydroxybenzylacetone(4-Hydroxy-3-methoxyphenyl)ethyl methyl ketone(0)-Paradol4-(3-Methoxy-4-hydroxyphenyl)-2-butanoneFEMA No. 31242-(4-Hydroxy-3-methoxyphenyl)ethyl methyl ketoneNSC-153354MMW850892CHEBI:686570 paradolRefChem:196097204-548-3NSC 15335UNII-4MMW850892Vanillylacetone;Gingerone
External database identifiers
- ChEBI:CHEBI:68657
- ChEMBL:CHEMBL25894
- EPA DTXSID:DTXSID8047420
- PubMed:39620438
- PubMed:38897041
- PubMed:38595292
- PubMed:36822304
- PubMed:33845646
- PubMed:32905641
- PubMed:31476248
- PubMed:31454121
- PubMed:30720227
- PubMed:29289488
- PubMed:28904557
- PubMed:28442378
Evidence from additional scientific databases
NIH PubChem PUG-View
Exact identifier match31211
Attributed physical-property, hazard, environmental and use annotations.
- Boiling Point: 187-188 °C @ 14 mm Hg Source: Hazardous Substances Data Bank (HSDB)
- Boiling Point: 141.00 to 0.50 °C. @ 0.00 mm Hg Source: Human Metabolome Database (HMDB)
- Boiling Point: 187-188 °C (14 mm Hg) Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Color/Form: Crystals from acetone, petroleum ether, ether plus petroleum ether Source: Hazardous Substances Data Bank (HSDB)
- Density: 1.138-1.139 @ 25 °C Source: Hazardous Substances Data Bank (HSDB)
- Flash Point: APPROX 102 °C Source: Hazardous Substances Data Bank (HSDB)
- Melting Point: 40.5 °C Source: Hazardous Substances Data Bank (HSDB)
- Melting Point: 41 °C Source: Human Metabolome Database (HMDB)
- Odor: STRONG, PUNGENT ODOR REMINISCENT OF GINGER Source: Hazardous Substances Data Bank (HSDB)
- Odor: SWEET, SPICY AROMA Source: Hazardous Substances Data Bank (HSDB)
- Physical Description: Solid with a spicy pungent odor like ginger; [Merck Index] Commercial substance: Yellowish liquid; [HSDB] Solid; [MSDSonline] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
- Physical Description: Solid Source: Human Metabolome Database (HMDB)
- Physical Description: Yellowish to yellow-brown crystalline mass, sweet, spicy, warm, heavy floral, mildly animal balsamic, vanilla like odour Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Refractive Index: INDEX OF REFRACTION: 1.5440-1.5450 @ 20 °C/D Source: Hazardous Substances Data Bank (HSDB)
- Solubility: Sparingly sol in water, petroleum ether; sol in ether, dil alkalies Source: Hazardous Substances Data Bank (HSDB)
- Solubility: Very soluble in ethyl ether Source: Hazardous Substances Data Bank (HSDB)
- Solubility: SOLUBILITY 1:1 IN 50% ALCOHOL Source: Hazardous Substances Data Bank (HSDB)
- Solubility: slightly soluble in water Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Solubility: moderately soluble (in ethanol) Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA)
- Note: This chemical does not meet GHS hazard criteria for 99.4% (1413 of 1421) of all reports. Source: European Chemicals Agency (ECHA)
- GHS Hazard Statements: Not Classified; Reported as not meeting GHS hazard criteria by 1413 of 1421 companies (only 0.6% companies provided GHS information). For more detailed information, please visit ECHA C&L website. Source: European Chemicals Agency (ECHA)
- ECHA C&L Notifications Summary: Aggregated GHS information provided per 1421 reports by companies from 4 notifications to the ECHA C&L Inventory.; Reported as not meeting GHS hazard criteria per 1413 of 1421 reports by companies.; There are 3 notifications provided by 8 of 1421 reports by companies with hazard statement code(s).; Information may vary between notifications depending on impurities, additives, and other factors. The percentage value in parenthesis indicates the notified classification ratio from companies that provide hazard codes. Only hazard codes with percentage values above 10% are shown. For more detailed information, please visit ECHA C&L website. Source: European Chemicals Agency (ECHA)
- Sources/Uses: Obtained from ginger root or prepared from vanillin and acetone; Used in fragrances, flavors, cosmetics, and spice oils; [Merck Index] Source: Haz-Map, Information on Hazardous Chemicals and Occupational Diseases
- Uses: FLAVOR INGREDIENT Source: Hazardous Substances Data Bank (HSDB)
- Uses: Flavoring Source: Hazardous Substances Data Bank (HSDB)
Mapped by: Existing checksum-valid CAS to unique PubChem CID match. Retrieved: 2026-08-31. Open source record
Scientific classifications and hazard annotations provide context and do not replace the market-specific regulatory decision shown above.
Additional source coverage and match status
| Source | Result | Checked |
|---|---|---|
| NIH PubChem PUG-View | Exact match | 2026-08-31 |
A recorded no-match is useful evidence that the source was checked; it is not a claim that the substance does not exist elsewhere.
Retrieved from NIH PubChem on 2026-08-31 by checksum-valid CAS matching. Chemical properties do not replace the regulatory decision on this page.