guaiacol การใช้

• Guaiacol also seems to contribute to Tequila's smoky flavor.
• Today, artificial vanillin is made either from guaiacol or lignin.
• Guaiacol is present in wood smoke, resulting from the pyrolysis of lignin.
• Guaiacol is one of the main components of the pheromones that cause locust swarming.
• Chemically, it is an ester resulting from the combination of aspirin and guaiacol.
• As a treatment for leprosy, he advocated a mixture of chaulmoogra oil, camphor and guaiacol.
• The chemical, guaiacol, is produced not by the locust itself but by bacteria in its gut.
• However, unlike vanillin synthesized from lignin or guaiacol, it can be labeled as a natural flavoring.
• Chemical analysis has shown that the secretions are composed of p-cresol, guaiacol, and vanillin.
• Smoke deposits a number of pyrolysis products onto the food, including the phenols syringol, guaiacol and catechol.
• Imitation vanilla extract contains vanillin, made either from guaiacol or from lignin, a byproduct of the wood pulp industry.
• Guaiacol is produced in the gut of Desert locusts, " Schistocerca gregaria ", by the breakdown of plant material.
• Guaiacol is the phenolic compound most responsible for the " smokey " taste, while syringol is the primary contributor to smokey aroma.
• Its methyl ether derivative, guaiacol, converts to catechol via hydrolysis of the CH 3-O bond as promoted by hydriodic acid.
• Guaiacum, after which the guaiacol in creosote was named, was used by native Caribbean islanders to treat tropical diseases and later for syphilis.
• In the 1940s, Canadian-based Eldon Boyd experimented with guaiacol and a recent synthetic modification glycerol guaiacolate ( guaifenesin )  on animals.
• To complete this question, our article gives a link to guaiacol, and the article there says that it gives the flavour to smoked food.
• 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.
• 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.
• The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2, 6-dimethylphenol.