Guaiacol. (2-methoxyphenol) - has a smokey flavor, and is found in roasted coffee, whisky, and smoke ... This process is undertaken by the gut bacterium Pantoea agglomerans.[67] Guaiacol is one of the main components of the ... Guaiacol is produced in the gut of Desert locusts, Schistocerca gregaria, by the breakdown of plant material. ...
At present, the most significant of these is the two-step process practiced by Rhodia since the 1970s, in which guaiacol (1) ... Guaiacol vanillin, adulterated with acetovanillone, has an odor indistinguishable from lignin vanillin. Esposito 1997 Gobley ... However, unlike vanillin synthesized from lignin or guaiacol, it can be labeled as a natural flavoring. Vanillin is most ... Today, artificial vanillin is made either from guaiacol or lignin. Lignin-based artificial vanilla flavoring is alleged to have ...
... is a phenylpropene, a propenyl-substituted guaiacol. A phenylpropanoid, it occurs in the essential oils of plants ...
Guaiacol Hydrocodone/potassium guaiacolsulfonate liquid: Consumer Drug Information. ...
Guaiacol. *2-Hydroxy-5-methoxybenzaldehyde. References[edit]. *^ a b Stiefel Laboratories, Inc. "Full Prescribing Information" ...
Guaiacol also seems to contribute to Tequila's smoky flavor. Beta-demascenone contributes to the woody, floral taste of tequila ...
... /ˈjuːdʒɪnɒl/ is a phenylpropene, an allyl chain-substituted guaiacol. Eugenol is a member of the phenylpropanoids class ...
Guaiacol Methocarbamol Mephenoxalone Oxomemazine/guaifenesin Aluri JB, Stavchansky S (1993). "Determination of guaifenesin in ...
Not all Alicyclobacilli produce guaiacol, and thus not all species are of spoilage concern. The first Alicyclobacillus species ... Development of novel agar media for isolating guaiacol producing Alicyclobacillus spp. International Journal of Food ... due to guaiacol production), but the bacteria do not cause swelling of the package or discoloration of the product, nor is it ...
Its biosynthesis entails the methylation of guaiacol by guaiacol O-methyltransferase. 1,2-Dimethoxybenzene is an insect ... Guaiacol O-methyltransferase gene is first scent gene discovered so far in any plant species. 1,2-Dimethoxybenzene is a ... guaiacol O-methyltransferase involved in the biosynthesis of veratrole, a key volatile for pollinator attraction". BMC Plant ...
It is composed of phenols such as guaiacol, cresol, xylenol and creosol. Birch tar was used widely as an adhesive as early as ...
Chemically, it is an ester resulting from the combination of aspirin and guaiacol. Vizioli, A; Zamperini, D; Ursaia, G (1982 ...
Guaiacol and its derivatives are products of pyrolysis of lignin and are characteristic of wood smoke; other markers are ... Hardwood vs softwood smokes differ in the ratio of guaiacols/syringols. Markers for vehicle exhaust include polycyclic aromatic ... guaiacol, syringol, catechol, and cresols), carboxylic acids (formic acid, acetic acid, etc.). The visible particulate matter ...
Condensations with guaiacol in place of phenol provides a route to vanillin, a net formylation. Glyoxylic acid is a component ...
Other synthetically useful products of the Dakin oxidation include guaiacol, a precursor of several flavorants; hydroquinone, a ...
Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a ... and the phenolic compound guaiacol, a metabolite of ferulic acid, which smells and tastes like cloves. Other phenolics ... "Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from unpasteurized apple juice". Society of Chemical Industry ...
"Rapid conversion of ferulic acid to 4-vinyl guaiacol and vanillin metabolites by Debaryomyces hansenii". Journal of Molecular ...
Guaiacol is produced in the gut of Desert locusts, Schistocerca gregaria, by the breakdown of plant material. This process is ... undertaken by the gut bacterium Pantoea agglomerans.[citation needed] Guaiacol is one of the main components of the pheromones ...
Both compounds but particularly guaiacol are important contributors to the "oaked" flavour characteristics of barrel-aged wine ... and guaiacol, a thermal decomposition product of lignin that is characterized by an oaky, burnt aroma. ...
Smoke deposits a number of pyrolysis products onto the food, including the phenols syringol, guaiacol and catechol. Salt ...
It is compounded of phenols such as guaiacol, cresol, xylenol and creosol (not to be confused with cresol). Wood-tar creosote ... The creosote is a combination of natural phenols: primarily guaiacol and creosol (4-methylguaiacol), which will typically ...
The locusts have adapted to use the guaiacol produced by Pantoea agglomerans to initiate the synchronized swarming of locusts. ...
... made either from guaiacol or from lignin, a byproduct of the wood pulp industry. Under the Food and Drug Regulations (C.R.C., c ...
Specifically the reaction entails the condensation of guaiacol and glyoxylic acid in an ice cold, aqueous solution with sodium ...
Guaiacol is the phenolic compound most responsible for the "smokey" taste, while syringol is the primary contributor to smokey ... and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove ...