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.
I-Zingerone, ebizwa nangokuthi i-vanillylacetone, abanye bacatshangwa ukuthi iyisici esiyinhloko se-pungency ye-ginger, kodwa inikeza "elimnandi" ukunambitheka kwe-ginger ephekwe.