Shogaols are pungent constituents of ginger similar in chemical structure to gingerol.

[2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it is cooked.

[4] Shogaols are artifacts formed during storage or through excess heat, probably created by a dehydration reaction of the gingerols.

The ratio of shogaols to gingerols sometimes is taken as an indication of product quality.

[5] A possible synthesis starts with a Claisen condensation of vanillin and acetone, producing dehydrozingerone.