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RIFM fragrance ingredient safety assessment, vanillyl ethyl ether, CAS Registry Number 13184-86-6.
Api AM, Belsito D, Botelho D, Bruze M, Burton GA Jr, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Jones L, Joshi K, Kumar M, Lapczynski A, Lavelle M, Lee I, Liebler DC, Moustakas H, Na M, Penning TM, Ritacco G, Romine J, Sadekar N, Schultz TW, Selechnik D, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y. Api AM, et al. Food Chem Toxicol. 2021 Oct;156 Suppl 1:112477. doi: 10.1016/j.fct.2021.112477. Epub 2021 Aug 5. Food Chem Toxicol. 2021. PMID: 34364961 No abstract available.
Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.
Spillman PJ, Pollnitz AP, Liacopoulos D, Pardon KH, Sefton MA. Spillman PJ, et al. J Agric Food Chem. 1998 Feb 16;46(2):657-663. doi: 10.1021/jf970559r. J Agric Food Chem. 1998. PMID: 10554294
Hydrolytic studies in a model wine have shown that 5-methylfurfuryl ethyl ether is formed rapidly from 5-methylfurfuryl alcohol, but both decomposed quickly under the conditions. Vanillyl ethyl ether was also formed relatively rapidly, and both this ether and …
Hydrolytic studies in a model wine have shown that 5-methylfurfuryl ethyl ether is formed rapidly from 5-methylfurfuryl alcohol, but both de …
Characterization of newly developed pepper cultivars (Capsicum chinense) 'Dieta0011-0301', 'Dieta0011-0602', 'Dieta0041-0401', and 'Dieta0041-0601' containing high capsinoid concentrations and a strong fruity aroma.
Seki T, Ota M, Hirano H, Nakagawa K. Seki T, et al. Biosci Biotechnol Biochem. 2020 Sep;84(9):1870-1885. doi: 10.1080/09168451.2020.1771168. Epub 2020 May 29. Biosci Biotechnol Biochem. 2020. PMID: 32471326
We also obtained a vanilla bean flavor, vanillyl alcohol, and vanillyl ethyl ether from capsinoids in the fruit of these cultivars following the addition of ethanol at room temperature. ...
We also obtained a vanilla bean flavor, vanillyl alcohol, and vanillyl ethyl ether from capsinoids in the fruit of thes …
Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood.
Fernández de Simón B, Sanz M, Cadahía E, Esteruelas E, Muñoz AM. Fernández de Simón B, et al. J Mass Spectrom. 2014 May;49(5):353-70. doi: 10.1002/jms.3347. J Mass Spectrom. 2014. PMID: 24809897
Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative differences from chestnut (vanillyl ethyl ether, isoacetovanillone, butirovanillone, 1-(5-methyl-2-furyl)-2-propanone and …
Regarding oak wood, its qualitative volatile profile could be enough to distinguish it from cherry and acacia woods, and the quantitative di …