Ethyl vanillate

Ethyl vanillate Vitis vinifera (Vitaceae) (wine) polish) OD-R (pollen, flowery)... [Pg.419]

Figure 4.3. Principal flavoring benzenoid compounds in grape. (44) zingerone (45) zingerol (46) vanillin (47) ethyl vanillate and (48) methyl salicylate.

Hydroxy-3-methoxy-benzoic acid ethyl ester (ethyl vanillate) 4-Hydroxy-3-methoxy-benzoic acid ethyl ether (vanillyl ethyl ether) 4-Hydroxy-3-methoxy-benzoic acid methyl ester (methyl vanillate) 4-Hydroxy-3-methoxy-benzoic acid methyl ether (vanillyl methyl ether) 4-Methyl-2-(2 -methyl-l-propenyl)-phenol 4-Methyl-2,6-dimethoxyphenol (methylsyringol)... [Pg.232]

Benzoic acid, 4-hydroxy-3-methoxy-, ethyl ester. See Ethyl vanillate... [Pg.445]

Calcium undecylenate L-Camphor Cetalkonium chloride Cetearalkonium bromide Cetrimonium bromide Cetrimonium chloride Cetylpyridinium chloride Chlorhexidine Chlorhexidine diacetate Chlorhexidine digluconate Chlorhexidine dihydrochloride Chloroacetamide Chlorobutanol Chlorophene Chloroxylenol Chlorphenesin Climbazole o-Cymen-5-ol Diazolidinyl urea Dilauryl thiodipropionate Dimethyl hydantoin-formaldehyde polymer Dimethylhydroxymethylpyrazole Dimethyl oxazolidine DM DM hydantoin Edetic acid Ethyl benzoate Ethylparaben Ethyl vanillate Fluorosalan Formaldehyde Formic acid Glutaral Grapefruit (Citrus grandis) seed extract Hexamethylenetetramine Hexamidine... [Pg.5563]

Coriander (Coriandrum sativum) oil Cupric sulfate anhydrous Dehydroacetic acid Dimethyl dicarbonate Disodium EDTA Edetic acid Erythorbic acid Ethyl vanillate Ferulic acid Formic acid Fructose Fumaric acid Glucose oxidase Guaiac gum Heptyl paraben Hexamethylenetetramine 4-Hydroxymethyl-2,6-di-t-butylphenol Isobutylparaben Isopropyl citrate Isopropylparaben Lactic acid Methyl paraben Myristalkonium chloride Natamycin Nisin o-Phenylphenol Potassium acetate Potassium bisulfite Potassium butyl paraben Potassium diacetate... [Pg.5565]

C10H12O3 P-Anisyl acetate Benzaldehyde glyceryl acetal Ethyl o-anisate Ethyl-p-anisate Ethyl phenoxyacetate Isopropylparaben Propyl 2-furanacrylate Propylparaben C10H12O3 K Potassium propylparaben C10H12O4 Diallyl fumarate Diallyl maleate Ethyl vanillate Maltyl isobutyrate... [Pg.7067]

Ethyl vanillate sweet, honey, vanillin 4,5 990b... [Pg.163]

Methamidophos, see Acephate Methane, see Acetaldehyde, Benzoic acid, 7 Bromobenzoic acid. 3-Bromobenzoic acid. 4-Bromobenzoic acid. Bromoform, Carbatyl, Catechol, 2-Chlorobenzoic acid. 3-Chlorobenzoic acid. Chloroform, Dibromochloromethane, 2,5-Dichlorobenzoic acid. 1,2-Dichloroethane, Ethylamine, Ethyl bromide. Ethylene dibromide, Ethylenimine, Formic acid, Hydroqninone, 4 Hvdroxvbenzoic acid. Indole, 2-Iodobenzoic acid. 3 lodobenzoic acid. Methyl bromide, 4-Iodobenzoic acid. 2-Methylphenol, 4-Methylphenol, Phenol, Prorocatechuic acid. Svringic acid. Svringaldehvde. TCDD, Tetrachloroethylene, Toluene, Trichloroethylene, Vanillin. Vanillic acid. Vinyl chloride... [Pg.1534]

SYNTHESIS A solution of 83 g bourbonal (also called ethyl vanillin, or vanillal, or simply 3-ethoxy-4-hydroxybenzaldehyde) in 500 mL MeOH was treated with a solution of 31.5 g KOH pellets (85% material) dissolved in 250 mL H,0. There was then added 71 g methyl iodide, and the mixture was held under reflux conditions for 3 h. All was added to 3 volumes of H20, and this was made basic with the addition... [Pg.157]

The speed of the derivatization process can be increased with the assistance of microwaves because microwaves quickly supply energy to the core of the sample, while conventionally the sample is heated slowly via conduction. This method was developed with gallic acid, gentisic acid, vanillic acid, caffeic acid, ferulic acid, and/>-coumaric acid, which are phenolics commonly found in wine and fruit samples (Chu et ah, 2001). The optimized derivatization protocol for compounds found in ginkgo biloba was heating the analyte at 115 °C for 45 min in 50 pL of ethyl acetate with 250 pL of A,iV-dimethylformamide (DMF)... [Pg.51]

Among the derivates of HBAs, further compounds have been identified. GUntert et al. (1986) identified ethyl esters of vanillic acid and p-hydroxybenzoic acid, and methyl esters of vanillic acid and protocatechuic acid. Ethyl esters of protocatechuic acid and vanillic acid, as well as the glucose ester of vanillic acid, were isolated from a German Riesling wine (Baderschneider and Winterhalter 2001). Analytically, HBA are mostly determined as trimethylsilane derivatives by using... [Pg.510]

SYNS BOURBONAL ETHAVAN ETHOVAN 3-ETHOXY-4-HYDROXYBENZALDEHYDE ETHYL-PROTAL FEMA No. 2464 4-HYDROXY-3-ETHOXY-BENZALDEHYDE PROTOCATECHLTC ALDEHYDE ETHYL ETHER QUANTROVANIL VANILLAL VANIROM... [Pg.648]

Onur E, Yalcindag ON. Double incompatibility of ethyl vanillin (vanillal) in compressed tablets [in French]. Bull Soc Pharm Bordeaux 1970 109(2) 49-51. [Pg.277]

The most important flavoring benzenoid compounds of grapes are zingerone,zingerol, vanillin (vanilla note), ethyl- (flowery) and methyl-(dry herbs) vanillate, and methyl salicylate, whose structures are... [Pg.99]

Hydroxy-3,5-dimethoxy-benzeneacetic acid, methyl ester (methyl homosyringate) 4-Hydroxy-3,5-dimethoxy-benzoic acid (syringic acid) 4-Hydroxy-3,5-dimethoxy-benzoic acid ethyl ester (ethyl syringate) 4-Hydroxy-3,5-dimethoxy-benzoic acid methyl ester (methyl syringate) 4-Hydroxy-3,5-dimethoxybenzaldehyde (syringaldehyde) 4-Hydroxy-3-methoxy-benzeneacetic acid methyl ester (methyl homovanillate) 4-Hydroxy-3-methoxy-benzoic acid (vanillic acid)... [Pg.232]

Ethylprotal 4-Hydroxy-3-ethoxybenzaldehyde Protocatechuic aldehyde ethyl ether Vanillal... [Pg.1781]

Vanilla No. 25450, Vanilla beans. See Vanilla Vanilla extract. See Vanilla planifolia extract Vanilla flavor. See Vanilla Vanillal. See Ethyl vanillin Vanillaldehyde. See Vanillin Vanilla oleoresin. See Oleoresin vanilla Vanilla planifolia. See Vanilla Vanilla planifolia extract... [Pg.4662]

Butyloctanol ISOFOL 12 Jarcol I-12 223-472-1 2-Decenal 223-474-2 trans-2-Decenal 223-478-4 Neryl isovalerate 223-520-1 Ethyl pivalate 223-525-9 Methyl vanillate 223-589-8... [Pg.6845]

Aryl-aldehyde dehydrogenase was purified from Neurospora crassa to remove a dehydrogenase that reduces vanillin to vanillyl alcohol 23). Vanillic acid, isovanillic acid, and PCA were extracted from a fermentation broth with ethyl acetate. Reprecipitation of the isolated products increased the vanillic acid PCA ratio from 1 2 to 2.5 1 (mol/mol). Incubation of the resulting mixture with aryl aldehyde dehydrogenase, NADP, and ATP for 7 h at 30 C resulted in a 92% reduction of vanillic acid to vanillin but only a 33% reduction of PCA to protocatechualdehyde. Vanillin was extracted from the reaction with CH2CI2, affording a product with 10 mol % isovanillin as the only detected contaminant. Based on the concentration of vanillic acid in the fermentation broth, reduction of vanillic acid through purification of vanillin proceeded in 66% overall yield. [Pg.140]

Phenolic acids (ferulic, syringic,/>-coumaric, vanillic, caffeic, protocatechuic, and p-hydroxybenzoic) were extracted fi-om soil and analyzed on a C g column X = 245 nm) using a 38-min 70/30 -> 30/70 (2/97.25/0.5/0.25 methanol/water/ acetic acid/ethyl acetate)/(80/17/2/1 methanol/water/acetic acid/ethyl acetate) gradient. Detection limits were reported as <1 pg/g for all compounds [113]. A working concentration curve of 1-lOpg/mL was also generated. [Pg.86]

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