4-ethyl phenol

benzene,1-ethyl,4-hydroxy p- ethyl phenol para- ethyl phenol 1- ethyl-4-hydroxybenzene 4- ethylphenol p- ethylphenol para- ethylphenol p- ethylphenol (food grade) p- ethylphenol natural 1- hydroxy-4-ethyl benzene 1- hydroxy-4-ethylbenzene 4- hydroxyethyl benzene 4- hydroxyethylbenzene 4- hydroxyphenyl ethane (4- hydroxyphenyl)ethane 4- hydroxyphenylethane phenol, 4-ethyl- phenol, p-ethyl- US Patents: 3,946,080 - Flavouring and perfuming ingredients PubMed: Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols. US Patents: 3,952,024 - Furfurylthioacetone PubMed: Osmotic stress response in the wine yeast Dekkera bruxellensis. PubMed: Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids. PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. PubMed: [Identification of volatile organic compounds in the manures of cow, hog and chicken by solid phase microextraction coupled with gas chromatography/mass spectrometry]. PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. PubMed: A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine. PubMed: Microwave-assisted deuterium exchange: the convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols. PubMed: Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine. PubMed: Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. PubMed: Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). PubMed: Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions. PubMed: Impact of sulfur dioxide and temperature on culturability and viability of Brettanomyces bruxellensis in Wine. PubMed: On-line monitoring of food fermentation processes using electronic noses and electronic tongues: a review. PubMed: Metabolism of nonesterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis. PubMed: Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria. PubMed: Osmotic stress response in the wine yeast Dekkera bruxellensis. PubMed: Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids. PubMed: Biotransformation of rice bran to ferulic acid by pediococcal isolates. PubMed: Molecular and physiological comparison of spoilage wine yeasts. PubMed: Detection of Brettanomyces spp. in red wines using real-time PCR. PubMed: Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film. PubMed: Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces. PubMed: Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. PubMed: Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders. PubMed: Screening of representative cider yeasts and bacteria for volatile phenol-production ability. PubMed: Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds. PubMed: Factors influencing the production of volatile phenols by wine lactic acid bacteria. PubMed: Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. PubMed: Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines. PubMed: A metabolite profiling approach to identify biomarkers of flavonoid intake in humans. PubMed: Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine. PubMed: Modeling quality of premium spanish red wines from gas chromatography-olfactometry data. PubMed: Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts. PubMed: Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. PubMed: Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines. PubMed: A method for estimating Dekkera/Brettanomyces populations in wines. PubMed: Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making. PubMed: Ileal and faecal digestibility of daidzein and genistein and plasma bioavailability of these isoflavones and their bioactive metabolites in the ovariectomised rat. PubMed: Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine. PubMed: Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. PubMed: Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. PubMed: The effect of sugar concentration and temperature on growth and volatile phenol production by Dekkera bruxellensis in wine. PubMed: Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis. PubMed: Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions. PubMed: Comparison of metal oxide-based electronic nose and mass spectrometry-based electronic nose for the prediction of red wine spoilage. PubMed: Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. PubMed: Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. PubMed: 4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourced contributions and toxicological considerations. PubMed: Multiple headspace solid-phase microextraction for eliminating matrix effect in the simultaneous determination of haloanisoles and volatile phenols in wines. PubMed: Determination of 4-ethylphenol and 4-ethylguaiacol in wines by LC-MS-MS and HPLC-DAD-fluorescence. PubMed: Phyto- and endogenous estrogens differently activate intracellular calcium ion mobilization in bovine endometrial cells. PubMed: An accurate and reproducible method for the quantitative analysis of isoflavones and their metabolites in rat plasma using liquid chromatography/mass spectrometry combined with photodiode array detection. PubMed: Sorption behavior of volatile phenols at the oak wood/wine interface in a model system. PubMed: Equol and para-ethyl-phenol stimulate prostaglandin F(2alpha) secretion in bovine corpus luteum: intracellular mechanisms of action. PubMed: Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. PubMed: Phytoestrogens and their metabolites inhibit the sensitivity of the bovine corpus luteum to luteotropic factors. PubMed: Molecular typing of the yeast species Dekkera bruxellensis and Pichia guilliermondii recovered from wine related sources. PubMed: Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum. PubMed: Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols. PubMed: Phenolic compounds in olive oils intended for refining: formation of 4-ethylphenol during olive paste storage. PubMed: Distribution of conjugates of alkylphenols in milk from different ruminant species. PubMed: The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses. PubMed: Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. PubMed: Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood. PubMed: Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. PubMed: Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. PubMed: Evaluation of Smoky Taste in Cocoa Powder. PubMed: Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation.