guaiacol वाक्य
उदाहरण वाक्य
मोबाइल
- 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.
- 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.
- "' Guaiacol "'is a naturally occurring organic compound with the formula C 6 H 4 ( OH ) ( OCH 3 ), first isolated by Otto Unverdorben in 1826.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Partial oxidation of the released hydrocarbons yields in a wide palette of other compounds : aldehydes ( e . g . formaldehyde, acrolein, and furfural ), ketones, alcohols ( often aromatic, e . g . phenol, guaiacol, syringol, catechol, and cresols ), carboxylic acids ( formic acid, acetic acid, etc . ).
- According to studies conducted in the 1990s by Greenpeace, the paper plant ( property of Celulosa S . A . ) is responsible for contaminating the Paran?River with chlorine-derived chemicals and others ( methoxyphenols such as chloro-guaiacol, di-and tri-chloro-phenols, alkylbenzenes, sulfur compounds, long-chain hydrocarbons, and chloroform ).
- The resulting intermediate is then oxidized again by a hydroxylase enzyme, likely monophenol hydroxylase again, at carbon 5, and methylated by COMT . The product, methylated at the two meta positions with respect to the alkyl substituent, experiences a final methylation at the 4 carbon by a guaiacol-O-methyltransferase, which also operates by a SAM-dependent mechanism.
- Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style . " Hefeweizen "'s phenolic character has been described as " clove " and " medicinal " ( " Band-aid " ) but also smoky.
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