Talk:Shogaol

WikiProject Food and drink Tagging
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gingeral vs shogaol and heat
This article gives shogaol as considerably higher on the scoville scale than gingerol. However it also says that gingerol is broken down into shogaol by heat or drying. However fresh ginger is clearly hotter than dried or cooked ginger. How do we reconcile this apparent contradiction? --Ericjs (talk) 00:40, 7 July 2009 (UTC)