# Zingerone

> Source URL: https://additivefacts.com/additives/zingerone
> Markdown URL: https://additivefacts.com/additives/zingerone.md

**Safety rating:** SAFE
**CAS number:** 122-48-5
**Category:** flavoring
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Zingerone is a naturally occurring organic compound found primarily in ginger that functions as a flavoring agent and flavor enhancer in food products. It is responsible for the characteristic pungent, spicy taste of ginger and is used in the food industry to replicate or enhance ginger-like flavors in various applications.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | approved |
| South Korea | approved |
| Brazil | approved |
| China | approved |
| India | approved |

## Detailed analysis

## What is Zingerone?

Zingerone (5-methyl-7-oxo-6,8-nonadienal, CAS Number 122-48-5) is a naturally derived organic compound belonging to the class of phenolic compounds. It is the primary pungent compound found in ginger (Zingiber officinale) that develops during the drying and heating of fresh ginger. In fresh ginger, the predominant pungent compounds are gingerols; however, when ginger is dried, cooked, or processed, gingerols are converted into zingerone through thermal degradation. This transformation explains why dried ginger and ginger powder have a distinctly different flavor profile compared to fresh ginger.

## Common Uses

Zingerone is utilized in the food industry as a synthetic flavoring agent and flavor enhancer. Its primary applications include:

- Beverage formulations (ginger ales, energy drinks, herbal teas)
- Baked goods and confectionery products
- Spice blends and seasoning mixes
- Savory snacks and seasonings
- Pharmaceutical and nutraceutical products
- Condiments and sauces

The compound is valued for its ability to provide authentic ginger flavor notes without requiring large quantities of actual ginger root, thereby offering cost efficiency and consistent flavor profiles in commercial food manufacturing.

## Safety Assessment

Zingerone has not been formally approved as Generally Recognized as Safe (GRAS) by the FDA, though it appears in food and beverage products in many countries. According to FDA records, there have been zero adverse events reported and zero recalls associated with zingerone, indicating a favorable safety profile in practical use.

As a naturally occurring compound present in commonly consumed ginger, zingerone has a history of safe consumption through traditional foods. The compound has been studied for potential health benefits, including antioxidant and anti-inflammatory properties, though these remain areas of ongoing scientific research rather than established claims.

Toxicological data on zingerone is limited but available from scientific literature. In vitro and animal studies have not revealed significant toxicological concerns at levels relevant to food use. However, comprehensive human safety data remains restricted, which may explain the absence of formal GRAS status despite apparent safety in practice.

## Regulatory Status

Zingerone's regulatory status varies internationally. While it is not formally GRAS-listed in the United States, it is permitted in food products in various jurisdictions where it is classified as a natural flavoring substance. In the European Union, zingerone falls under flavoring regulations but lacks a specific positive list inclusion, operating in a regulatory gray area in some markets.

The compound is not banned in any major regulatory jurisdiction, and its presence in marketed food products suggests acceptance by regulatory authorities in practical application, despite the absence of formal GRAS designation.

## Key Studies

Scientific research on zingerone remains relatively limited compared to other ginger compounds. Available studies have examined:

- The chemistry and formation of zingerone from gingerol precursors during ginger processing
- Antioxidant capacity and free radical scavenging properties in laboratory models
- Potential anti-inflammatory mechanisms in cell culture studies
- Flavor chemistry and sensory characteristics in food applications

These studies have generally been supportive of safety at food-relevant concentrations, though large-scale human clinical trials specifically evaluating safety at food additive levels have not been extensively published. The absence of adverse event reports and recalls provides practical evidence supporting its safety profile in food applications.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Zingerone — Safety, regulation, and evidence." https://additivefacts.com/additives/zingerone. Accessed 2026-05-20.