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Which of the following is a pungent compound present in ginger?

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Which of the following is a pungent compound present in ginger?

(a) Piperine

(b) Gingerol

(c) Shogaol

(d) Capsaicin

I got this question during an online interview.

This is a very interesting question from Fermenting Sour Tonic Beverages in portion Fermenting Vegetables & Milk, Fermenting Sour Tonic Beverages, Non-Food Applications of Fermentation of Fermentation Technology

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Right answer is (b) Gingerol

Easy explanation: Gingerol is the pungent compound present in ginger and it is similar to chilli’s capsaicin and pepper’s piperine. Heating gingerol makes it less pungent, zingerone and drying convert it to shagaol, which is about twice as strong-tasting.

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