ortho-guaiacol, 90-05-1

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.