4-ethyl guaiacol, 2785-89-9

Articles:

US Patents:	3,946,080 - Flavouring and perfuming ingredients
PubMed:	The binding of 4-ethylguaiacol with polyaniline-based materials in wines.
US Patents:	3,952,024 - Furfurylthioacetone
PubMed:	Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
PubMed:	Characterisation of volatile compounds in a smoke flavouring from rice husk.
PubMed:	Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine.
PubMed:	Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
PubMed:	Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions.
PubMed:	On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review.
PubMed:	Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis.
PubMed:	Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
PubMed:	Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
PubMed:	Selective defunctionalization by TiO2 of monomeric phenolics from lignin pyrolysis into simple phenols.
PubMed:	Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:	Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.
PubMed:	Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.
PubMed:	New application of the QuEChERS methodology for the determination of volatile phenols in beverages by liquid chromatography.
PubMed:	Bioprocess design for the microbial production of natural phenolic compounds by Debaryomyces hansenii.
PubMed:	Detection of Brettanomyces spp. in red wines using real-time PCR.
PubMed:	Prenatal and early sucking influences on dietary preference in newborn, weaning, and young adult cats.
PubMed:	Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce.
PubMed:	Selective production of 4-ethylphenolics from lignin via mild hydrogenolysis.
PubMed:	Optimisation of a sensitive method based on ultrasound-assisted emulsification-microextraction for the simultaneous determination of haloanisoles and volatile phenols in wine.
PubMed:	Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
PubMed:	Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
PubMed:	Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine.
PubMed:	Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders.
PubMed:	Ultrasound-assisted emulsification-microextraction for the sensitive determination of Brett character responsible compounds in wines.
PubMed:	Identification and thermochemical analysis of high-lignin feedstocks for biofuel and biochemical production.
PubMed:	Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
PubMed:	Development of a dispersive liquid-liquid microextraction method for the simultaneous determination of the main compounds causing cork taint and Brett character in wines using gas chromatography-tandem mass spectrometry.
PubMed:	Interaction Mechanisms between guaiacols and lignin: the conjugated double bond makes the difference.
PubMed:	Sorptive extraction with in-sample acetylation for gas chromatography-mass spectrometry determination of ethylphenol species in wine samples.
PubMed:	Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer.
PubMed:	Use of microfungi in the treatment of oak chips: possible effects on wine.
PubMed:	Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
PubMed:	Genome shuffling of Zygosaccharomyces rouxii to accelerate and enhance the flavour formation of soy sauce.
PubMed:	Inhibition by 2-methoxy-4-ethylphenol of Ca2+ influx through acquired and native N-methyl-D-aspartate-receptor channels.
PubMed:	Headspace solid-phase microextraction for direct determination of volatile phenols in cider.
PubMed:	Production of 4-ethylphenol from 4-hydroxycinnamic acid by Lactobacillus sp. isolated from a swine waste lagoon.
PubMed:	Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines.
PubMed:	Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates.
PubMed:	Chemical causes of the typical burnt smell after accidental fires.
PubMed:	Volatile composition of Merlot wine from different vine water status.
PubMed:	Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.
PubMed:	Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.
PubMed:	Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines.
PubMed:	Comparison of two SPME fibers for the extraction of some off-flavor cork-taint compounds in bottled wines investigated by GC-HRMS.
PubMed:	Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares.
PubMed:	Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed:	Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:	Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
PubMed:	Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis.
PubMed:	Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions.
PubMed:	Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage.
PubMed:	The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
PubMed:	Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.
PubMed:	4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations.
PubMed:	Quantitative determination of 4-ethylphenol and 4-ethyl-2-methoxyphenol in wines by a stable isotope dilution assay.
PubMed:	Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines.
PubMed:	Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence.
PubMed:	The reactivity of ortho-methoxy-substituted catechol radicals with sulfhydryl groups: contribution for the comprehension of the mechanism of inhibition of NADPH oxidase by apocynin.
PubMed:	Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection.
PubMed:	Cytoprotective properties of phenolic antidiarrheic ingredients in cultured astrocytes and neurons of rat brains.
PubMed:	Bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol and of 4-vinylguaiacol to 4-ethylguaiacol by halotolerant yeasts belonging to the genus Candida.
PubMed:	Discovery of a eugenol oxidase from Rhodococcus sp. strain RHA1.
PubMed:	A 4-alkyl-substituted analogue of guaiacol shows greater repellency to savannah tsetse (Glossina spp.).
PubMed:	Determination of volatile phenols in wine using high-performance liquid chromatography with a coulometric array detector.
PubMed:	Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:	Determination of ethylphenols in wine by in situ derivatisation and headspace solid-phase microextraction-gas chromatography-mass spectrometry.
PubMed:	Determination of Brett character responsible compounds in wines by using multiple headspace solid-phase microextraction.
PubMed:	Rapid headspace solid-phase microextraction/gas chromatographic/mass spectrometric assay for the quantitative determination of some of the main odorants causing off-flavours in wine.
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:	Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries.
PubMed:	Synthesis and cosmetic whitening effect of glycosides derived from several phenylpropanoids.
PubMed:	Characterization of cachaça and rum aroma.
PubMed:	Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process.
PubMed:	Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum.
PubMed:	The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses.
PubMed:	Fungal laccase-catalyzed degradation of hydroxy polychlorinated biphenyls.
PubMed:	Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:	Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
PubMed:	Wood creosote, the principal active ingredient of seirogan, an herbal antidiarrheal medicine: a single-dose, dose-escalation safety and pharmacokinetic study.
PubMed:	Extraction and formation dynamic of oak-related volatile compounds from different volume barrels to wine and their behavior during bottle storage.
PubMed:	Determination of 4-ethylguaiacol and 4-ethylphenol in red wines using headspace-solid-phase microextraction-gas chromatography.
PubMed:	Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
PubMed:	Immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production.
PubMed:	Binding of alkyl- and alkoxy-substituted simple phenolic compounds to human serum proteins.
PubMed:	Measurement of urinary methoxyphenols and their use for biological monitoring of wood smoke exposure.
PubMed:	Solid-phase microextraction method development for headspace analysis of volatile flavor compounds.
PubMed:	Interactions between anthocyanins and aroma substances in a model system. Effect on the flavor of grape-derived beverages.
PubMed:	Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine.
PubMed:	Potent odorants of raw Arabica coffee. Their changes during roasting.
PubMed:	[Anti-dermaptophyte activity of phenolic compounds in "mokusaku-eki"].
PubMed:	Suppression of intestinal smooth muscle contraction by 4-ethylguaiacol, a constituent of wood creosote.
PubMed:	2-Methylthiazolidine and 4-ethylguaiacol, male sex pheromone components of the cockroachNauphoeta cinerea (dictyoptera, blaberidae): A reinvestigation.
PubMed:	Suppression of intestinal smooth muscle contraction by phenolic compounds.
PubMed:	Analysis of beechwood creosote by gas chromatography-mass spectrometry and high-performance liquid chromatography.