Editing Ginger (section)

===Chemistry===
The characteristic fragrance and flavor of ginger result from [[volatility (chemistry)|volatile]] [[essential oil|oils]] that compose 1–3% of the weight of fresh ginger, primarily consisting of [[sesquiterpene]]s, such as [[bisabolene|beta-bisabolene]] and [[zingiberene]], [[zingerone]], [[shogaol]]s, and [[gingerol]]s with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.<ref name=drugs/><ref name="an">{{cite journal|vauthors=An K, Zhao D, Wang Z, Wu J, Xu Y, Xiao G|year=2016|title=Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure|journal=[[Food Chem.]]|volume=197|issue=Part B|pages=1292–300|doi=10.1016/j.foodchem.2015.11.033|pmid=26675871}}</ref> Some 400 chemical compounds exist in raw ginger.<ref name=drugs/>

Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.<ref name=an/> Shogaols are more pungent, and are formed from gingerols during heating, storage or via acidity.<ref name=drugs/><ref name=an/> Numerous [[monoterpene]]s, [[amino acid]]s, [[dietary fiber]], protein, [[phytosterol]]s, [[vitamin]]s, and [[dietary mineral]]s are other constituents.<ref name=drugs/> Fresh ginger also contains an enzyme [[zingibain]] which is a [[cysteine protease]] and has similar properties to [[rennet]].<ref>{{Cite journal |last1=Huang |first1=X. W. |last2=Chen |first2=L. J. |last3=Luo |first3=Y. B. |last4=Guo |first4=H. Y. |last5=Ren |first5=F. Z. |date=2011-05-01 |title=Purification, characterization, and milk coagulating properties of ginger proteases |journal=Journal of Dairy Science |language=en |volume=94 |issue=5 |pages=2259–2269 |doi=10.3168/jds.2010-4024 |pmid=21524515 |issn=0022-0302|doi-access=free }}</ref>