Why the score varies
This ingredient is made commercially by more than one route, and ISO 16128 scores the feedstock actually used. Without a supplier certificate of origin the value cannot be claimed.
| Route | Feedstock | NOI | Share | Notes |
|---|---|---|---|---|
| Guaiacol-derived vanillin + acetone, then hydrogenation | petrochemical guaiacol and acetone | 0.00 | ~85% | |
| Lignin, eugenol or ferulic-acid vanillin + acetone, then hydrogenation | wood lignin, clove eugenol or rice-bran ferulic acid with petrochemical acetone | 0.71 | ~15% |
How we scored it
Where it comes from
Dominant route: vanillin made from guaiacol is condensed with acetone and hydrogenated, giving 0.0. Alternative: the same steps using vanillin from wood lignin, eugenol or ferulic acid, giving 0.71; isolation from ginger is a trace supply.
In plain English
The compound that gives cooked ginger its sweet-spicy flavour, used here as a flavouring. It is usually made in a factory by joining vanillin with acetone and adding hydrogen. The vanillin may come from wood lignin or from petrochemical guaiacol.
CosIng definition: Zingerone is the organic compound that conforms to the formula
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Structure
4-(4-hydroxy-3-methoxyphenyl)butan-2-one
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2Zingerone. PubChem CID 31211. National Center for Biotechnology Information. pubchem.ncbi.nlm.nih.gov ↗
- 3ZINGERONE. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 4ZINGERONE. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=ZINGERONE