In preparation of food by smoking, guaiacol contributes mainly to the smoky taste, while the dimethyl ether of pyrogallol, syringol, is the main chemical responsible for the smoky aroma.
22.
Analysis of the fecal pellets of these germ-free insects showed an absence of guaiacol; later experiments, using locusts with just one species of intestinal bacteria, did produce the chemical.
23.
"' Guaiacol "'is a naturally occurring organic compound with the formula C 6 H 4 ( OH ) ( OCH 3 ), first isolated by Otto Unverdorben in 1826.
24.
Guaiacol, instead of a full creosote solution, was suggested by Hermann Sahli in 1887; he argued it had the active chemical of creosote and had the advantage of being of definite composition and of having a less unpleasant taste and odor.
25.
The creosote is a combination of natural phenols : primarily guaiacol and creosol ( 4-methylguaiacol ), which will typically constitute 50 % of the oil; second in prevalence, cresol and xylenol; the rest being a combination of monophenols and polyphenols.
26.
Lignin-based artificial vanilla flavoring is alleged to have a richer flavor profile than oil-based flavoring; the difference is due to the presence of acetovanillone, a minor component in the lignin-derived product that is not found in vanillin synthesized from guaiacol.
27.
Cellulose and hemicellulose are aggregate phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove-like isoeugenol.
28.
A study by F . K . V�lkel revealed that the smell of purified creosote resembled that of guaiacol, and later studies by Heinrich Hlasiwetz identified a substance common to guaiacum and creosote that he called creosol, and he determined that creosote contained a mixture of creosol and guaiacol.
29.
A study by F . K . V�lkel revealed that the smell of purified creosote resembled that of guaiacol, and later studies by Heinrich Hlasiwetz identified a substance common to guaiacum and creosote that he called creosol, and he determined that creosote contained a mixture of creosol and guaiacol.
30.
TCA and TBA are responsible for the vast majority of cases of cork taint, but other less common and less known compounds that can cause different varieties include guaiacol, geosmin, 2-methylisoborneol ( MIB ), octen-3-one-each has its own aroma, all of them considered objectionable in wine.
