EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

4-hydroxybenzaldehyde
p-formylphenol

Sponsors

Name:4-hydroxybenzaldehyde
CAS Number: 123-08-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:204-599-1
FDA UNII:O1738X3Y38
Nikkaji Web:J43.312H
Beilstein Number:0471352
MDL:MFCD00006939
CoE Number:558
XlogP3:1.40 (est)
Molecular Weight:122.12322000
Formula:C7 H6 O2
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:956 4-hydroxybenzaldehyde
FLAVIS Number:05.047 (Old)
DG SANTE Food Flavourings:05.047 4-hydroxybenzaldehyde
FEMA Number:3984 4-hydroxybenzaldehyde
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-HYDROXYBENZALDEHYDE
 
Physical Properties:
Appearance:yellow to tan powder (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 116.00 to 118.00 °C. @ 760.00 mm Hg
Boiling Point: 310.00 to 311.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.017000 mm/Hg @ 25.00 °C. (est)
Flash Point: 214.00 °F. TCC ( 101.11 °C. )
logP (o/w): 1.350
Soluble in:
 alcohol
 water, 2.635e+004 mg/L @ 25 °C (est)
 water, 8450 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: woody
Odor Strength:medium
sweet nutty almond balsamic woody
Odor Description:at 100.00 %. sweet nutty almond balsam woody
nutty almond balsamic vanilla brown honey metallic
Odor Description:at 1.00 %. slightly nutty almond, balsamic vanilla like with slight brown honey nuance. with a faint metallic character
Mosciano, Gerard, (2009)
Flavor Type: creamy
creamy musty nutty vanilla honey
Taste Description: at 10.00 ppm. mparts a creamy mouth feel, slightly musty nutty with vanilla and honey nuances
Mosciano, Gerard, (2009)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: masking agents
perfuming agents
 
Suppliers:
Aceto
4-Hydroxy Benzaldehyde
Beijing Lys Chemicals
4-Hydroxy benzaldehyde
BOC Sciences
For experimental / research use only.
4-Hydroxybenzaldehyde 98%
EMD Millipore
For experimental / research use only.
4-Hydroxybenzaldehyde
ExtraSynthese
For experimental / research use only.
4-Hydroxybenzaldehyde
Frinton Laboratories
For experimental / research use only.
4-Hydroxybenzaldehyde, Pract.
Fuzhou Farwell
P-hydroxy Benzaldehyde
Inoue Perfumery
4-HYDROXYBENZALDEHYDE
Kowa Amerian Corporation
4-Hydroxybenzaldehyde
Odor: characteristic
Use: 4-hydroxybenzaldehyde is a monomer present in high purity. It’s widely used as the starting material for polymers and pharmaceuticals. It’s also a chemical that maintains bactericidal activity when tested against certain bacteria strains
M&U International
4-HYDROXY BENZALDEHYDE, Kosher
Penta International
p-HYDROXYBENZALDEHYDE, Kosher
Prodasynth
para-HYDROXYBENZOIC ALDEHYDE > 98
Odor: SWEET, NUTTY, ALMOND, BALSAM, WOODY
Flavor: CREAMY,MUSTY,NUTTY,VANILLA,HONEY
Santa Cruz Biotechnology
For experimental / research use only.
4-Hydroxybenzaldehyde
Sigma-Aldrich
4-Hydroxybenzaldehyde, ≥97%, FG
Certified Food Grade Products
Synerzine
4-Hydroxybenzaldehyde
TCI AMERICA
For experimental / research use only.
4-Hydroxybenzaldehyde >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
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.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 3980 mg/kg
(Dow Chemical Company, 1992b)

intraperitoneal-mouse LD50 500 mg/kg
National Technical Information Service. Vol. AD277-689

oral-rat LD50 2250 mg/kg
National Technical Information Service. Vol. OTS0534446

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 4-hydroxybenzaldehyde usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 55.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 56.00 (μg/capita/day)
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: 20
 average usual ppmaverage maximum ppm
baked goods: 5.0000030.00000
beverages(nonalcoholic): 1.0000010.00000
beverages(alcoholic): 3.0000020.00000
breakfast cereal: 5.0000030.00000
cheese: 5.0000030.00000
chewing gum: 10.0000050.00000
condiments / relishes: --
confectionery froastings: 3.0000020.00000
egg products: 3.0000020.00000
fats / oils: 2.0000020.00000
fish products: --
frozen dairy: 5.0000020.00000
fruit ices: 2.0000020.00000
gelatins / puddings: 2.0000020.00000
granulated sugar: --
gravies: --
hard candy: 5.0000030.00000
imitation dairy: --
instant coffee / tea: 5.0000020.00000
jams / jellies: 5.0000020.00000
meat products: --
milk products: 3.0000020.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000030.00000
snack foods: --
soft candy: 5.0000020.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (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 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):123-08-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :126
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
4-hydroxybenzaldehyde
Chemidplus:0000123080
RTECS:CU6475000 for cas# 123-08-0
 
References:
 4-hydroxybenzaldehyde
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:123-08-0
Pubchem (cid):126
Pubchem (sid):134974381
Pherobase:View
 
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
UM BBD:Search
KEGG (GenomeNet):C00633
HMDB (The Human Metabolome Database):HMDB11718
FooDB:FDB010504
Export Tariff Code:2912.49.1500
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
(E)-
sabinene hydrate
FL/FR
balsamic
balsamic
siam
benzoin absolute
FL/FR
benzoin absolute replacer
FL/FR
sumatra
benzoin gum
FL/FR
sumatra
benzoin resin
FL/FR
siam
benzoin resin
FL/FR
benzoin resin replacer
FR
sumatra
benzoin resinoid
FL/FR
siam
benzoin resinoid
FL/FR
laevo-
bornyl acetate
FL/FR
brachyleana hutchinsii wood oil
FR
conifer acetate
FR
fir needle oil canada
FL/FR
fir needle oil terpeneless canada
FL/FR
guaiacyl phenyl acetate
FL/FR
guaiyl butyrate
FR
hemlock western oil (tsuga heterophylla) canada
FR
juniper berry absolute
FL/FR
myrrh absolute
FL/FR
myrrh resinoid
FR
tolu balsam absolute
FL/FR
tolu balsam resin
FL/FR
tolu balsam resinoid
FL/FR
earthy
nutty pyrazine
FL/FR
floral
para-
cresyl laurate
FL/FR
fruity
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
valerian rhizome oil CO2 extract china
FL/FR
herbal
canarium luzonicum gum
FL/FR
elemi resinoid
FL/FR
rosemary absolute
FL/FR
rosemary oil morocco
FL/FR
rosemary oil spain
FL/FR
valerian rhizome oil
FL/FR
valerian rhizome oil china
FL/FR
medicinal
quinoline
CS
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
menthofuran
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
powdery
para-
anisyl acetate
FL/FR
woody
copaiba balsam
FL/FR
alpha-
guaiene
FL/FR
gurjun balsam oil
FR
alpha-
gurjunene
FR
patchouli oil
FL/FR
sandalwood oil
FL/FR
sandalwood oil west australia (santalum spicata)
FR
santalyl butyrate
FL/FR
vetiverol
FL/FR
For Flavor
No flavor group found for these
fir needle oil canada
FL/FR
alpha-
guaiene
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
2,4-
heptadien-1-ol
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
peru balsam
FL
(E)-
sabinene hydrate
FL/FR
santalyl butyrate
FL/FR
balsamic
balsamic
benzoin absolute replacer
FL/FR
sumatra
benzoin gum
FL/FR
sumatra
benzoin resin
FL/FR
siam
benzoin resin
FL/FR
sumatra
benzoin resinoid
FL/FR
siam
benzoin resinoid
FL/FR
laevo-
bornyl acetate
FL/FR
fir needle oil terpeneless canada
FL/FR
juniper berry absolute
FL/FR
myrrh absolute
FL/FR
tolu balsam absolute
FL/FR
tolu balsam resin
FL/FR
tolu balsam resinoid
FL/FR
buttery
butter nut vanilla flavor
FL
butter vanilla nut flavor
FL
creamy
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fruity
para-
anisyl acetate
FL/FR
2,4-
hexadien-1-ol
FL
(E,E)-
methyl sorbate
FL
valerian rhizome oil
FL/FR
valerian rhizome oil china
FL/FR
valerian rhizome oil CO2 extract china
FL/FR
green
canarium luzonicum gum
FL/FR
elemi resinoid
FL/FR
galbanum oleoresin
FL/FR
galbanum resinoid
FL/FR
herbal
rosemary absolute
FL/FR
rosemary oil morocco
FL/FR
rosemary oil spain
FL/FR
musty
menthofuran
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
ethyl pyrazine
FL/FR
filbert pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty pyrazine
FL/FR
nutty quinoxaline
FL/FR
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
phenolic
guaiacyl phenyl acetate
FL/FR
spicy
siam
benzoin absolute
FL/FR
vanilla
vanilla nut creme flavor
FL
waxy
para-
cresyl laurate
FL/FR
woody
copaiba balsam
FL/FR
patchouli oil
FL/FR
sandalwood oil
FL/FR
vetiverol
FL/FR
 
Potential Uses:
FRamber
FRbalsam
FRcherry
FLcocoa
FRgrape
FRherbal
FLnut
FRoriental
FRvanilla
FRwoody
 
Occurrence (nature, food, other):note
 bamboo moso bamboo
Search Trop Picture
 bilberry fruit
Search Trop Picture
 corn cob
Search Trop Picture
 date palm stem
Search Trop Picture
 grape leaf
Search Trop Picture
 sorghum
Search Trop Picture
 tomato plant
Search Trop Picture
 vanilla
Search Picture
 
Synonyms:
para-oxybenzaldehyde
 benzaldehyde, 4-hydroxy-
 benzaldehyde, p-hydroxy-
4-formyl phenol
p-formyl phenol
para-formyl phenol
4-formylphenol
p-formylphenol
para-formylphenol
4-hydroxy benzaldehyde
4-hydroxy-benzaldehyde
p-hydroxybenzaldehyde
para-hydroxybenzaldehyde
4-hydroxybenzaldehyde, pract.
 

Articles:

PubMed:Phytochemical Screening, Anticancer and Antioxidant Activities of Origanum vulgare L. subsp. viride (Boiss.) Hayek: A Plant of Traditional Usage.
PubMed:Biocatalytic behaviour of immobilized Rhizopus oryzae lipase in the 1,3-selective ethanolysis of sunflower oil to obtain a biofuel similar to biodiesel.
PubMed:Identification and analysis of gastrodin and its five metabolites using ultra fast liquid chromatography electrospray ionization tandem mass spectrometry to investigate influence of multiple-dose and food.
PubMed:Inhibitory activity of carbonyl compounds on alcoholic fermentation by Saccharomyces cerevisiae.
PubMed:Breaking down lignin to high-value chemicals: the conversion of lignocellulose to vanillin in a gene deletion mutant of Rhodococcus jostii RHA1.
PubMed:Antioxidant activity of sugarcane molasses against 2,2'-azobis(2-amidinopropane) dihydrochloride-induced peroxyl radicals.
PubMed:Bisdemethoxycurcumin inhibits PDGF-induced vascular smooth muscle cell motility and proliferation.
PubMed:Syzygium aqueum leaf extract and its bioactive compounds enhances pre-adipocyte differentiation and 2-NBDG uptake in 3T3-L1 cells.
PubMed:Shikimate pathway modulates the elicitor-stimulated accumulation of fragrant 2-hydroxy-4-methoxybenzaldehyde in Hemidesmus indicus roots.
PubMed:Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry.
PubMed:Synthesis and antityrosinase mechanism of benzaldehyde thiosemicarbazones: novel tyrosinase inhibitors.
PubMed:Oxidation of synthetic phenolic antioxidants during water chlorination.
PubMed:Ethnobotanical survey, chemical composition, and antioxidant capacity of methanolic extract of the root bark of Annona cuneata Oliv.
PubMed:Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines.
PubMed:Antimutagenic constituents of adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) with potential cancer chemopreventive activity.
PubMed:Comparison of gas chromotography, spectrophotometry and near infrared spectroscopy to quantify prussic acid potential in forages.
PubMed:Mechanism of the organocatalyzed decarboxylative Knoevenagel-Doebner reaction. A theoretical study.
PubMed:Substrate profiling and aldehyde dismutase activity of the Kvβ2 subunit of the mammalian Kv1 potassium channel.
PubMed:Determination of synthetic phenolic antioxidants and their metabolites in water samples by downscaled solid-phase extraction, silylation and gas chromatography-mass spectrometry.
PubMed:Gastrodia elata Blume water extracts improve insulin resistance by decreasing body fat in diet-induced obese rats: vanillin and 4-hydroxybenzaldehyde are the bioactive candidates.
PubMed:Crystal structure of a thermostable old yellow enzyme from Thermus scotoductus SA-01.
PubMed:Antioxidant activity and chemical composition of Torreya grandis cv. Merrillii seed.
PubMed:Biosynthesis of vanillin via ferulic acid in Vanilla planifolia.
PubMed:Fast single run of vanilla fingerprint markers on microfluidic-electrochemistry chip for confirmation of common frauds.
PubMed:Metabolic changes in different developmental stages of Vanilla planifolia pods.
PubMed:Bioactive phenols in algae: the application of pressurized-liquid and solid-phase extraction techniques.
PubMed:Miscanthus x giganteus extractives: a source of valuable phenolic compounds and sterols.
PubMed:Accumulation of p-hydroxybenzoic acid in hairy roots of Daucus carota 2: confirming biosynthetic steps through feeding of inhibitors and precursors.
PubMed:Adsorbed resin phase spectrophotometric determination of vanillin or/and its derivatives.
PubMed:Chemical constituents of Antrodia camphorata submerged whole broth.
PubMed:Production of phytotoxins by Phoma exigua var. exigua, a potential mycoherbicide against perennial thistles.
PubMed:Accumulation of phenylpropanoid derivatives in chitosan-induced cell suspension culture of Cocos nucifera.
PubMed:Polymerized coumaric acid as a model substrate for terrestrial-derived dissolved organic carbon utilized by aquatic microorganisms.
PubMed:Accumulation of cell wall-bound phenolic metabolites and their upliftment in hairy root cultures of tomato (Lycopersicon esculentum Mill.).
PubMed:Oxidative transformation of natural and synthetic phenolic mixtures by Trametes versicolor laccase.
PubMed:Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage.
PubMed:Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.
PubMed:Studies on the antioxidant activities of natural vanilla extract and its constituent compounds through in vitro models.
PubMed:Evidence for p-hydroxybenzoate formation involving enzymatic phenylpropanoid side-chain cleavage in hairy roots of Daucus carota.
PubMed:Microbial production of 4-hydroxybenzylidene acetone, the direct precursor of raspberry ketone.
PubMed:Chemical constituents of cape aloe and their synergistic growth-inhibiting effect on Ehrlich ascites tumor cells.
PubMed:Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans.
PubMed:[The production of gastrodin through biotransformation of p-hydroxybenzaldehyde by cell suspension culture of Datura stramonium].
PubMed:Metabolic diversion of the phenylpropanoid pathway causes cell wall and morphological changes in transgenic tobacco stems.
PubMed:[Production of gastrodin through biotransformation of p-hydroxybenzaldehyde by cell suspension cultures of Datura tatula L].
PubMed:Optimization of extraction of phenolic compounds from flax shives by pressurized low-polarity water.
PubMed:Biotransformation of p-coumaric acid by Paecilomyces variotii.
PubMed:Transformation of Eutypa dieback and esca disease pathogen toxins by antagonistic fungal strains reveals a second detoxification pathway not present in Vitis vinifera.
PubMed:Profiling C6-C3 and C6-C1 phenolic metabolites in Cocos nucifera.
PubMed:Structure-function analysis of the vanillin molecule and its antifungal properties.
PubMed:Chemical investigation and authenticity of Indian vanilla beans.
PubMed:Metabolism of gallic acid and catechin by Lactobacillus hilgardii from wine.
PubMed:Radical-scavenging activity of butylated hydroxytoluene (BHT) and its metabolites.
PubMed:An efficient isocratic separation of hydroxycinnamates and their corresponding benzoates from microbial and plant sources by HPLC.
PubMed:Vanillins--a novel family of DNA-PK inhibitors.
PubMed:Effect of far-infrared radiation on the antioxidant activity of rice hulls.
PubMed:Vanillin.
PubMed:Quantitative changes in phenolic content during physiological development of the olive (Olea europaea) cultivar Hardy's Mammoth.
PubMed:Analysis of the antioxidant butylated hydroxytoluene (BHT) in water by means of solid phase extraction combined with GC/MS.
PubMed:4-Hydroxycinnamoyl-CoA hydratase/lyase, an enzyme of phenylpropanoid cleavage from Pseudomonas, causes formation of C(6)-C(1) acid and alcohol glucose conjugates when expressed in hairy roots of Datura stramonium L.
PubMed:Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves.
PubMed:Properties of diphenolase from Vanilla planifolia (Andr.) shoot primordia cultured in vitro.
PubMed:Rerouting the plant phenylpropanoid pathway by expression of a novel bacterial enoyl-CoA hydratase/lyase enzyme function.
PubMed:Aroma-active components of nonfat dry milk.
PubMed:Reactions of p-coumaric acid with nitrite: product isolation and mechanism studies.
PubMed:Ozonation Products of Organosolvolytic Extracts from Vegetal Materials.
PubMed:Natural Abundance (2)H Nuclear Magnetic Resonance Study of the Origin of Raspberry Ketone.
PubMed:Brominated anisoles and cresols in the red alga Polysiphonia sphaerocarpa.
PubMed:Effect of selected aldehydes on the growth and fermentation of ethanologenic Escherichia coli.
PubMed:Oxidative DNA damage and apoptosis induced by metabolites of butylated hydroxytoluene.
PubMed:Determination of coumarin as an adulterant in vanilla flavoring products by high-performance liquid chromatography.
PubMed:Reactions of antioxidants in foods.
 
Notes:
Occurs naturally combined in many glycosides. Constit. of vanillin. Isol. in free state from opium poppy (Papaver somniferum) 4-Hydroxybenzaldehyde reacts with NAD+ and H2O to produce 4-hydroxybenzoate, NADH, and 2 protons. The reaction is catalyzed by 4-hydroxybenzaldehyde dehydrogenase.; ; 4-Hydroxybenzaldehyde is found in the benzoate degradation via hydroxylation, bisphenol A degradation, toluene and xylene degradation, and biosynthesis of phenylpropanoids pathways.
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