ortho-guaiacol
 
Notes:
an agent thought to have disinfectant properties and used as an expectorant. (from martindale, the extra pharmacopoeia, 30th ed, p747) Present in Parmesan cheese, tea and soybean. Flavouring ingredient
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
2-methoxyphenol (Click)
CAS Number: 90-05-1Picture of molecule
ECHA EINECS - REACH Pre-Reg: 201-964-7
FDA UNII:6JKA7MAH9C
Nikkaji Web: J3.217D
Beilstein Number: 0508112
MDL: MFCD00002185
FEMA Number: 2532
CoE Number: 173
XlogP3: 1.30 (est)
Molecular Weight: 124.13916000
Formula: C7 H8 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 713  guaiacol
Flavis Number: 04.005 (Old)
DG SANTE Food Flavourings: 04.005  2-methoxyphenol
FEMA Number: 2532  guaiacol
FDA Mainterm: GUAIACOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear oily liquid to solid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.12300 to 1.13000 @  25.00 °C.
Pounds per Gallon - (est).: 9.344 to  9.403
Refractive Index: 1.53300 to 1.54400 @  20.00 °C.
Melting Point: 28.00 to  32.00 °C. @ 760.00 mm Hg
Boiling Point: 205.00 to  206.00 °C. @ 760.00 mm Hg
Boiling Point: 119.00 to  120.00 °C. @ 40.00 mm Hg
Vapor Pressure: 0.179000 mm/Hg @ 25.00 °C. (est)
Vapor Density: 4.27 ( Air = 1 )
Flash Point: 180.00 °F. TCC ( 82.22 °C. )
logP (o/w): 1.340 (est)
Shelf Life: 24.00 month(s) or longer if stored properly.
Storage: store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Storage: store under nitrogen.
Soluble in:
 alcohol
 water, 7226 mg/L @ 25 °C (est)
 water, 1.87E+04 mg/L @ 15 °C (exp)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: phenolic
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
Odor Description:
at 1.00 % in dipropylene glycol. 
phenolic smoke spice vanilla woody
Substantivity: 278 hour(s) at 100.00 %
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Safety Information:
Most important hazard(s):
Xn - Harmful.
  R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Oral/Parenteral Toxicity:
  oral-mouse LD50  621 mg/kg
(Cioli et al., 1980)

gavage-rat LD50  [sex: M,F] 725 mg/kg
(Taylor et al., 1964)

oral-cat LDLo  1500 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

oral-human LDLo  43 mg/kg
GASTROINTESTINAL: OTHER CHANGES BEHAVIORAL: TREMOR
"Toxicology of Drugs and Chemicals," Deichmann, W.B., New York, Academic Press, Inc., 1969Vol. -, Pg. 295, 1969.

intravenous-mouse LD50  170 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

oral-mouse LD50  621 mg/kg
Drugs of the Future. Vol. 5, Pg. 539, 1980.

intravenous-rabbit LDLo  3700 ug/kg
Journal of Agricultural and Food Chemistry. Vol. 17, Pg. 497, 1969.

oral-rabbit LDLo  2000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

oral-rat LD50  520 mg/kg
BEHAVIORAL: GENERAL ANESTHETIC
Folia Medica Cracoviensia. Vol. 32, Pg. 309, 1991.

Dermal Toxicity:
  subcutaneous-guinea pig LDLo 900 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

subcutaneous-rabbit LDLo 1250 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

subcutaneous-rat LDLo 900 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

Inhalation Toxicity:
  inhalation-mouse LC50 7570 mg/m3
Food and Chemical Toxicology. Vol. 20, Pg. 697, 1982.

Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ortho-guaiacol usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 44.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 16.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: -0.75000
beverages(nonalcoholic): -0.95000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.52000
fruit ices: -0.52000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -0.96000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf
Scientific Opinion on the safety and efficacy of phenol derivatives containing ring-alkyl, ring-alkoxy and side-chains with an oxygenated functional group (chemical group 25) when used as flavourings for all species
View page or View pdf
Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf
EPI System: View
ClinicalTrials.gov: search
NLM Hazardous Substances Data Bank: Search
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA GENetic TOXicology: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 90-05-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 460
National Institute of Allergy and Infectious Diseases: Data
WGK Germany:1
 2-methoxyphenol
Chemidplus: 0000090051
EPA/NOAA CAMEO:hazardous materials
RTECS: SL7525000 for cas# 90-05-1
Synonyms   Articles   Notes   Search   Top
References:
 2-methoxyphenol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 90-05-1
Pubchem (cid): 460
Pubchem (sid): 134970621
Flavornet: 90-05-1
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
Metabolomics Database: Search
KEGG (GenomeNet): C01502
HMDB (The Human Metabolome Database): HMDB01398
FooDB: FDB011885
YMDB (Yeast Metabolome Database): YMDB01430
Export Tariff Code: 2909.50.5000
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
aldehydic
 dodecanal (aldehyde C-12 lauric)FL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
amber
 ambroxanFL/FR
 angelica root oilFL/FR
 cistus ladaniferus resinoidFR
animal
isobutyl quinolineFR
isobutyl quinolineFR
 costus valerolactoneFR
para-cresyl caprylateFL/FR
anise
 anise seed oil colombiaFL/FR
anisic
para-anisaldehydeFL/FR
 dihydroanetholFL/FR
balsamic
 amyris wood oilFL/FR
siam benzoin resinoidFL/FR
sumatra benzoin resinoidFL/FR
 benzyl salicylateFL/FR
isobornyl acetateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
 clover nitrileFR
 ethyl cinnamateFL/FR
 fir balsam absoluteFR
 methyl cinnamateFL/FR
3-phenyl propyl alcoholFL/FR
caramellic
 cycloteneFL/FR
 immortelle absoluteFL/FR
 maltolFL/FR
chocolate
 vanillyl ethyl etherFL/FR
coconut
gamma-heptalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
gamma-octalactoneFL/FR
coffee
 furfuryl mercaptanFL/FR
floral
isoamyl salicylateFL/FR
isobutyl salicylateFL/FR
 heliotropinFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 orris pyridine 25% IPMFR
 phenethyl alcoholFL/FR
 phenethyl phenyl acetateFL/FR
fruity
 ethyl 3-hydroxyhexanoateFL/FR
green
para-dimethyl hydroquinoneFL/FR
3,7-dimethyl-6-octenoic acidFL/FR
hay
 hay absoluteFR
herbal
 ajowan seed oilFL/FR
 balsamite oil 
 thyme absoluteFL/FR
honey
 methyl phenyl acetateFL/FR
leathery
 castoreum absoluteFL/FR
licorice
(E)-anetholFL/FR
medicinal
2-hydroxybenzaldehydeFL/FR
summer savory oilFL/FR
mossy
 oakmoss absoluteFL/FR
 veramoss (IFF)FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
nutty
 nutty cyclohexenoneFL/FR
phenolic
2,3-dimethyl benzofuranFL/FR
para-alpha-dimethyl styreneFL/FR
4-methyl-2,6-dimethoxyphenolFL/FR
 piper betle leaf oilCS
2-isopropyl phenolFL/FR
2-propyl phenolFL/FR
2,5-xylenolFL/FR
powdery
para-anisyl acetateFL/FR
 birch tar oilFL/FR
 cade oilFR
2,6-dimethoxyphenolFL/FR
alpha-ethoxy-ortho-cresolFL/FR
4-ethyl phenolFL/FR
 phoebe oil brazil 
 propyl parabenCS
 pyroligneous acidsFL/FR
 pyroligneous acids hickoryFL/FR
spicy
 allspice berry oilFL/FR
 allspice oilFL/FR
 benzyl isoeugenolFL/FR
 cassia bark oil chinaFL/FR
 clove bud oilFL/FR
 cubeb oilFL/FR
4-ethyl guaiacolFL/FR
 eugenolFL/FR
isoeugenolFL/FR
isoeugenyl acetateFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl isoeugenolFL/FR
 ocimum gratissimum herb oil indiaFR
 pepper tree berry oilFL/FR
 zingeroneFL/FR
terpenic
 frankincense oilFL/FR
(R)-(-)-alpha-phellandreneFL/FR
tonka
 coumarinFR
 tonka bean absoluteFR
vanilla
 ethyl vanillinFL/FR
 ethyl vanillin hexylene glycol acetalFR
 methyl vanillateFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
waxy
 ethyl laurateFL/FR
woody
 cistus twig/leaf oilFL/FR
 guaiacwood oilFL/FR
 guaiacyl acetateFL/FR
2-methoxy-4-vinyl phenolFL/FR
 methyl cedryl ketoneFL/FR
 patchouli ethanoneFR
 patchouli oilFL/FR
4-isopropyl phenolFL/FR
 santallFR
 tobacarol (IFF)FR
 woody acetateFR
(Z)-woody amyleneFR
 woody propanolFR
 
For Flavor
 
No flavor group found for these
 balsamite oil 
 benzyl disulfideFL
 birch tar oilFL/FR
 cistus twig/leaf oilFL/FR
alpha-ethoxy-ortho-cresolFL/FR
1-methyl pyrroleFL
 methyl vanillateFL/FR
(R)-(-)-alpha-phellandreneFL/FR
 phoebe oil brazil 
 prenyl mercaptanFL
2-propyl phenolFL/FR
animal
para-cresyl caprylateFL/FR
anise
(E)-anetholFL/FR
 anise seed oil colombiaFL/FR
balsamic
siam benzoin resinoidFL/FR
sumatra benzoin resinoidFL/FR
 benzyl salicylateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
 ethyl cinnamateFL/FR
berry
 heliotropyl acetoneFL/FR
burnt
4-isopropyl phenolFL/FR
caramellic
 cycloteneFL/FR
 maltolFL/FR
chemical
2,3-dimethyl benzofuranFL/FR
cherry
 heliotropinFL/FR
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
coffee
 furfuryl mercaptanFL/FR
cooling
isobutyl salicylateFL/FR
creamy
para-anisaldehydeFL/FR
fatty
10-undecenal (aldehyde C-11 undecylenic)FL/FR
floral
3,7-dimethyl-6-octenoic acidFL/FR
 methyl phenyl acetateFL/FR
 phenethyl alcoholFL/FR
fruity
para-anisyl acetateFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
green
isoamyl salicylateFL/FR
 angelica root oilFL/FR
para-dimethyl hydroquinoneFL/FR
 immortelle absoluteFL/FR
 oakmoss absoluteFL/FR
herbal
 ajowan seed oilFL/FR
 dihydroanetholFL/FR
 thyme absoluteFL/FR
honey
 phenethyl phenyl acetateFL/FR
lactonic
gamma-heptalactoneFL/FR
gamma-octalactoneFL/FR
leathery
 castoreum absoluteFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
ortho-thioguaiacolFL
medicinal
2,6-dimethoxyphenolFL/FR
summer savory oilFL/FR
musty
2,5-xylenolFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
nutty
 nutty cyclohexenoneFL/FR
onion
2-methyl-1,3-dithiolaneFL
phenolic
4-methyl-2,6-dimethoxyphenolFL/FR
rummy
 vanillyl ethyl etherFL/FR
smoky
4-ethyl phenolFL/FR
2-methoxy-4-vinyl phenolFL/FR
 prosopis juliflora wood extractFL
 pyroligneous acidsFL/FR
 pyroligneous acids hickoryFL/FR
dextro-xyloseFL
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
solvent
2-isopropyl phenolFL/FR
spicy
 allspice berry oilFL/FR
 allspice oilFL/FR
 benzyl isoeugenolFL/FR
 cassia bark oil chinaFL/FR
 chipotle chili oleoresinFL
 clove bud oilFL/FR
 cubeb oilFL/FR
para-alpha-dimethyl styreneFL/FR
isoeugenolFL/FR
 eugenolFL/FR
isoeugenyl acetateFL/FR
2-hydroxybenzaldehydeFL/FR
alpha-methyl cinnamaldehydeFL/FR
 methyl cinnamateFL/FR
 methyl isoeugenolFL/FR
 pepper tree berry oilFL/FR
3-phenyl propyl alcoholFL/FR
winter savory oilFL
 zingeroneFL/FR
vanilla
 ethyl vanillinFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanillyl acetateFL/FR
waxy
 ethyl laurateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
woody
 ambroxanFL/FR
 amyris wood oilFL/FR
isobornyl acetateFL/FR
4-ethyl guaiacolFL/FR
 frankincense oilFL/FR
 guaiacwood oilFL/FR
 guaiacyl acetateFL/FR
 methyl cedryl ketoneFL/FR
 patchouli oilFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 acorn 
 allspiceFR
 amberFR
 animalFR
 arnicaFR
 azaleaFR
 baconFL
 beech wood tarFL/FR
 beeswax cire d'abeilleFL/FR
 birch tarFL/FR
 bread bakedFR
 cabreuvaFR
 cadeFR
 cappuccinoFL
 cassiaFR
 cassia blossom 
 castoreumFR
 celeryFL/FR
 chocolate cocoa 
 cigar box 
 cistusFL/FR
 coconutFR
 coffeeFR
 deertongueFR
 fagoniaFR
 fenugreekFL/FR
 fern fougereFR
 flouveFR
 flouve blossom 
 genet genista broomFR
 gingerbreadFR
 graham crackerFR
 grain 
 grass sweetFR
 guaiacwoodFL/FR
 hay new mown hay foin coupeFR
 heliotropeFR
 herbalFR
 incenseFR
 labdanumFL/FR
 autumnFR
 leatherFR
 lilac lilas syringaFR
 meat smoked meat 
 nutFL
 nut filbertFR
 nut peanutFR
 nut sesameFL
 oakmoss mousse de chene mossFR
 passion fruitFR
 petuniaFR
 pine tar oilCS
 popcornFR
 powderFR
 pumpkin pieFR
 rose whiteFR
 salmon smoked salmon 
 smokeFL
 spiceFR
 spicewood 
 straw 
 tobaccoFR
 tonka beanFR
 vanillaFR
 weedy 
 woodruff asperulaFR
 woodyFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 asparagus shoot
Search Trop  Picture
 beer
Search  PMC Picture
 boronia absolute @ 0.02%
Data  GC  Search Trop  Picture
 butter
Search  PMC Picture
 cassia bark
Search Trop  Picture
 celery leaf
Search Trop  Picture
 celery oil
Search Trop  Picture
 celery seed
Search Trop  Picture
 celery shoot
Search Trop  Picture
 cheese parmesan cheese
Search  PMC Picture
 cinnamon
Search  PMC Picture
 cloudberry fruit
Search Trop  Picture
 cocoa
Search Trop  Picture
 coffee bean
Search Trop  Picture
 coffee roasted coffee
Search Trop  Picture
 corn seed
Search Trop  Picture
 fig leaf
Search Trop  Picture
 filbert roasted filbert
Search Trop  Picture
 guaiacwood
Search Trop  Picture
 ketaki flower oil india @ 0.30%
Data  GC  Search Trop  Picture
 milk
Search  PMC Picture
 mustard white mustard
Search Trop  Picture
 passion fruit
Search Trop  Picture
 peanut roasted peanut
Search Trop  Picture
 pepper bell pepper fruit
Search Trop  Picture
 peppermint leaf
Search Trop  Picture
 popcorn
Search  PMC Picture
 rice black rice cooked
PbMd  Search  PMC Picture
 rice cooked rice
PbMd  Search  PMC Picture
 rice cooked rice
PbMd  Search  PMC Picture
 rue plant
Search Trop  Picture
 rum
Search  PMC Picture
 sesame seed roasted
Search Trop  Picture
 soybean
Search Trop  Picture
 tea leaf
Search Trop  Picture
 tobacco leaf
Search Trop  Picture
 tomato fruit
Search Trop  Picture
 turmeric rhizome
Search Trop  Picture
 whiskey
Search  Picture
 wine
Search  Picture
 ylang ylang oil @ 0.17%
Data  GC  Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 anastil
 creodon
 guaiaco
 guaiacol
nat.guaiacol
o-guaiacol
o-guaiacol natural
 guaiastil
 guajacol
 guajol
 guasol
1-hydroxy-2-methoxybenzene
2-hydroxy-anisole
2-hydroxyanisole
o-hydroxyanisole
ortho-hydroxyanisole
o-methoxy catechol
2-methoxy-phenol
o-methoxy-phenol
1-oxy-2-methoxybenzene
2-methoxyphenol
o-methoxyphenol
ortho-methoxyphenol
 methyl catechol
o-methyl catechol
ortho-methyl catechol
o-methylcatechol
ortho-methylcatechol
 phenol, 2-methoxy-
 pyrocatechol methyl ester
 pyrocatechol monomethyl ether
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.
PubMed: Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.
PubMed: Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed: Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean ( Vanilla planifolia ) extracts.
PubMed: Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine.
PubMed: A Solanum lycopersicum catechol-O-methyltransferase involved in synthesis of the flavor molecule guaiacol.
PubMed: Efficient synthesis of hydroxystyrenes via biocatalytic decarboxylation/deacetylation of substituted cinnamic acids by newly isolated Pantoea agglomerans strains.
PubMed: Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed: Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
PubMed: A role for differential glycoconjugation in the emission of phenylpropanoid volatiles from tomato fruit discovered using a metabolic data fusion approach.
PubMed: Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.
PubMed: Relating sensory descriptors to volatile components in flavor of specialty rice types.
PubMed: Structural analogues of homoeriodictyol as flavor modifiers. Part III: short chain gingerdione derivatives.
PubMed: Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed: Enzymatic removal of off-flavors from apple juice.
PubMed: Aroma components of American country ham.
PubMed: Characterization of volatile aroma compounds in cooked black rice.
PubMed: Growth behavior of off-flavor-forming microorganisms in apple juice.
PubMed: Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed: Metabolism of isoeugenol via isoeugenol-diol by a newly isolated strain of Bacillus subtilis HS8.
PubMed: Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed: Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes.
PubMed: Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
PubMed: Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
PubMed: Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.
PubMed: Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
PubMed: Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed: Characteristic aroma components of rennet casein.
PubMed: Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.
PubMed: Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed: In vitro studies of biological effects of cigarette smoke condensate. II. Induction of sister-chromatid exchanges in human lymphocytes by weakly acidic, semivolatile constituents.
Synonyms   Articles   Notes   Search   Top
Please share your Comments.
Email Address:
 
 
 
 
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy