Fresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of [6]-,[8]-, and [lo]-gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste-and-senbei decreased (p 2 0.05) ginger01 levels, but blanching and freeze-drvine: had no effect. Gingerols in all uroducts degraded gyadually with Gorage. Ginger powder lhad a lower'degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (=2TC).