Zingerone, also called vanillylacetone, is a thought by some to be a key component of the pungency of ginger, but imparts the "sweet" flavor of cooked ginger. Certainly Zingerone is a crystalline solid that is sparingly soluble in water, but soluble in ether, however when synthesised and tasted does not have any pungency, which suggests it is more likely that zingerone is a decomposition product of, rather than the direct source of the pungency of ginger. Fresh ginger does not contain zingerone, but it is produced by cooking which performs a reverse aldol reaction on gingerol.