Imitation vanilla extract contains vanillin, made either from guaiacol or from lignin, a byproduct of the wood pulp industry.
12.
Guaiacol is produced in the gut of Desert locusts, " Schistocerca gregaria ", by the breakdown of plant material.
13.
Guaiacol is the phenolic compound most responsible for the " smokey " taste, while syringol is the primary contributor to smokey aroma.
14.
Its methyl ether derivative, guaiacol, converts to catechol via hydrolysis of the CH 3-O bond as promoted by hydriodic acid.
15.
Guaiacum, after which the guaiacol in creosote was named, was used by native Caribbean islanders to treat tropical diseases and later for syphilis.
16.
In the 1940s, Canadian-based Eldon Boyd experimented with guaiacol and a recent synthetic modification glycerol guaiacolate ( guaifenesin ) on animals.
17.
To complete this question, our article gives a link to guaiacol, and the article there says that it gives the flavour to smoked food.
18.
Guaiacol and its derivatives are products of pyrolysis of lignin and are characteristic of wood smoke; other markers are syringol and derivates, and other methoxy phenols.
19.
While some vanillin is still made from lignin wastes, most synthetic vanillin is today synthesized in a two-step process from the petrochemical precursors guaiacol and glyoxylic acid.
20.
The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2, 6-dimethylphenol.
