FlavScents AInsights Entry for Zingerone (CAS: 122-48-5)

1. Identity & Chemical Information

• Common Name(s): Zingerone
• IUPAC Name: 4-(4-Hydroxy-3-methoxyphenyl)butan-2-one
• CAS Number: 122-48-5
• FEMA Number: 3124
• Other Identifiers: FL No. 09.037
• Molecular Formula: C11H14O3
• Molecular Weight: 194.23 g/mol

Zingerone is a phenolic alkanone, structurally characterized by a methoxyphenol group linked to a butanone chain. This structure contributes to its warm, spicy aroma reminiscent of ginger, with the methoxy group enhancing its sweet, vanilla-like notes. The presence of the hydroxyl group is crucial for its solubility and interaction with other flavor compounds.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Zingerone is known for its sweet, spicy, and warm aroma, often described as ginger-like with vanilla undertones. It exhibits moderate intensity and diffusion, making it a versatile component in both flavor and fragrance formulations. The odor threshold of zingerone is relatively low, allowing it to impart noticeable warmth and sweetness even at minimal concentrations. It typically serves as an impact note in flavor systems, providing depth and complexity.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Zingerone naturally occurs in ginger (Zingiber officinale) and is formed during the thermal degradation of gingerol, the pungent compound in fresh ginger. This transformation occurs during cooking or drying processes, which explains the presence of zingerone in ginger-flavored baked goods and teas. Its natural occurrence in ginger qualifies it for use in "natural flavor" designations, aligning with regulatory definitions in many regions.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Zingerone is widely used in flavor formulations, particularly in spice, vanilla, and ginger profiles. It functions as a key impact note, enhancing the warmth and sweetness of the flavor system. Typical use levels in food and beverages range from 1 to 20 ppm, with higher concentrations used in more robust applications like gingerbread or spiced beverages. Zingerone is stable under heat but may degrade under acidic conditions, necessitating careful formulation to maintain its sensory impact.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, zingerone is utilized in oriental and spicy fragrance families. It acts as a modifier, adding warmth and depth to the fragrance composition. Typical concentrations range from trace amounts to 0.5% in the final product, depending on the desired intensity. Zingerone contributes primarily to the middle notes, providing a lasting spicy character that complements other warm and sweet notes.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 09.037.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific concentration limits.
• Latin America: Generally accepted in MERCOSUR countries, with harmonized guidelines.

Zingerone's regulatory status is well-established, with explicit approvals for both flavor and fragrance applications. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Zingerone is considered safe for use in food and fragrance applications. Oral exposure through flavor use is supported by an ADI established by JECFA, with a wide margin of safety. Dermal exposure in fragrances is generally non-irritating, but IFRA guidelines should be consulted for specific product types. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Zingerone is valued for its ability to impart warmth and sweetness, making it a staple in ginger and spice profiles. It synergizes well with vanilla, cinnamon, and nutmeg, enhancing the overall complexity of the formulation. Common pitfalls include overuse, which can lead to an overpowering ginger note, and instability in acidic environments. Formulators should balance zingerone with complementary notes to achieve the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on zingerone is well-documented, with robust sensory and regulatory information available. Industry practices are well-established, though some regional regulatory nuances may require further verification. Known data gaps are minimal, primarily related to specific regional regulatory updates.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-02 15:18:10 GMT (p2)