Detail of "2628-17-3"

Reference

Phenol formation by yeasts

Phenol formation by yeasts. Wackerbauer, K.; Kossa, T.; Tressl, R. (Lehrstuhl Chem. Tech. Anal., Tech. Univ. Berlin, Berlin, Ger.). Monatsschr. Brau., 31(2), 52-5 (German) 1978. CODEN: MONBAS. ISSN: 0369-1233. DOCUMENT TYPE: Journal CA Section: 16 (Fermentations) Wild Saccharomyces cerevisiae strains found in breweries decarboxylated phenolic acids to form phenols that cause off-flavors in beer. Several phenols, including p-cresol [106-44-5], 4-vinylphenol [2628-17-3], and 4-vinylguaiacol [7786-61-0], were found; vanillin [121-33-5] is reduced by these yeasts, destroying a valuable aroma compd.and ferulic acid [1135-24-6] was decarboxylated by 46 of 95 yeast strains tested.

Aroma components of fresh sugar cane juice

Aroma components of fresh sugar cane juice. Tokitomo, Yukiko; Kobayashi, Akio; Yamanishi, Tei (Nagoya Junior Coll., Toyoake 470-11, Japan). Agric. Biol. Chem., 48(11), 2869-70 (English) 1984. CODEN: ABCHA6. ISSN: 0002-1369. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Column and gas chromatog. was used to sep. the following flavor compds. from fresh sugarcane juice: hexanoic acid [142-62-1], 2-methoxyphenol [90-05-1], benzyl alc. [100-51-6], 2-phenylethanol [60-12-8], phenol [108-95-2], 4-nonanolide [104-61-0], 4-hydroxy-3-methoxystyrene [7786-61-0], 4-vinylphenol [2628-17-3], 4-hydroxy-2-methoxybenzaldehyde [18278-34-7], heptanoic acid [111-14-8], 3-phenyl-1-propanol [122-97-4], and nonanoic acid [112-05-0]. All but the last 3 of these compds. have been reported in cane molasses. The formation of flavor compds. during the processing of cane juice into molasses is discussed.