acetovanillone
1-acetyl-4-hydroxy-3-methoxybenzene
 
Notes:
obtained from the rhizomes of several species of apocynum; a selective inhibitor of nadph oxidase.
  • BOC Sciences
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      Product(s):
      498-02-2 Acetovanillone >98%
       
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      ACETOVANILLONE
       
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      01-06100 ACETOVANILLONE
       
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    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
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      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
      Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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      Product(s):
      W01171 Acetovanillone
      W0101 ACETOVANILLONE
       
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      Product(s):
      H0261 4'-Hydroxy-3'-methoxyacetophenone >98.0%(GC)
       
Synonyms   Articles   Notes   Search
CAS Number: 498-02-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 207-854-5
FDA UNII: B6J7B9UDTR
Nikkaji Web: J13.670K
Beilstein Number: 0637373
MDL: MFCD00008747
CoE Number: 11035
XlogP3: 0.50 (est)
Molecular Weight: 166.17630000
Formula: C9 H10 O3
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
DG SANTE Food Flavourings: 07.142  acetovanillone
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: pale yellow to yellowish tan powder (est)
Assay: 95.00 to 100.00 % 
Water Content: 0.50 max.
Food Chemicals Codex Listed: No
Melting Point: 113.00 to  115.00 °C. @ 760.00 mm Hg
Boiling Point: 263.00 to  265.00 °C. @ 17.00 mm Hg
Boiling Point: 297.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.001000 mmHg @ 25.00 °C. (est)
Flash Point: > 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 1.389 (est)
Soluble in:
 alcohol
 water, 5000 mg/L @ 20 °C (exp)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: vanilla
 
Odor Strength: low
 
 sweet  vanilla  
Odor Description:
at 100.00 %. 
faint sweet vanillin
 
 
Flavor Type: vanilla
 
 vanilla  
Taste Description:
vanillin
 
Odor and/or flavor descriptions from others (if found).
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
BOC Sciences
For experimental / research use only.
Acetovanillone >98%
Carbosynth
For experimental / research use only.
Apocynin
EMD Millipore
For experimental / research use only.
Apocynin
ExtraSynthese
For experimental / research use only.
Acetovanillon (HPLC) ≥95%
Frinton Laboratories
For experimental / research use only.
4'-Hydroxy-3'-methoxyacetophenone
Lluch Essence
ACETOVANILLONE
Penta International
ACETOVANILLONE
Santa Cruz Biotechnology
For experimental / research use only.
Apocynin
Sigma-Aldrich
Acetovanillone, ≥98%, FG
Odor: vanilla
Certified Food Grade Products
Synerzine
ACETOVANILLONE
Synerzine
Acetovanillone
TCI AMERICA
For experimental / research use only.
4'-Hydroxy-3'-methoxyacetophenone >98.0%(GC)
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50  9000 mg/kg
Bromatologia i Chemia Toksykologiczna. Vol. 14, Pg. 301, 1981.

intraperitoneal-mouse LD50  650 mg/kg
BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
Journal of Medicinal Chemistry. Vol. 7, Pg. 178, 1964.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for acetovanillone usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 420 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.500002.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200001.00000
Edible ices, including sherbet and sorbet (03.0): 0.500002.50000
Processed fruit (04.1): 0.400002.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.000005.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.200001.00000
Bakery wares (07.0): 2.0000010.00000
Meat and meat products, including poultry and game (08.0): 0.200001.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.200001.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.300001.50000
Foodstuffs intended for particular nutritional uses (13.0): 0.500002.50000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.200001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000005.00000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.400002.00000
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 22 (FGE.22): Ring-substituted phenolic substances from chemical groups 21 and 25 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 58 (FGE.58) Consideration of phenol derivatives evaluated by JECFA (55th meeting) structurally related to ring substituted phenolic substances evaluated by EFSA in FGE.22 (2006) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 22, Revision 1 (FGE.22Rev1): Ring-substituted phenolic substances from chemical groups 21 and 25
View page or View pdf
EPI System: View
ClinicalTrials.gov: search
Chemical Carcinogenesis Research Information System: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 498-02-2
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 2214
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 1-(4-hydroxy-3-methoxyphenyl)ethanone
Chemidplus: 0000498022
RTECS: AM8800000 for cas# 498-02-2
Synonyms   Articles   Notes   Search   Top
References:
 1-(4-hydroxy-3-methoxyphenyl)ethanone
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 498-02-2
Pubchem (cid): 2214
Pubchem (sid): 134977590
Flavornet: 498-02-2
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
CHEBI: View
CHEMBL: View
Metabolomics Database: Search
KEGG (GenomeNet): C11380
HMDB (The Human Metabolome Database): Search
FooDB: FDB012055
YMDB (Yeast Metabolome Database): YMDB01631
Export Tariff Code: 2914.70.2000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
 bird of paradise fragranceFR
anisic
para-acetanisoleFL/FR
para-anisaldehydeFL/FR
ortho-anisaldehydeFL/FR
 methyl para-anisateFL/FR
balsamic
 benzoinFL/FR
sumatra benzoin absoluteFL/FR
siam benzoin absoluteFL/FR
 benzoin absolute replacerFL/FR
sumatra benzoin gumFL/FR
siam benzoin resinFL/FR
sumatra benzoin resinFL/FR
 benzoin resin replacerFR
sumatra benzoin resinoidFL/FR
siam benzoin resinoidFL/FR
1-benzoyl acetoneFL/FR
 guaiacyl phenyl acetateFL/FR
 peru balsam absoluteFL/FR
 peru balsam oilFL/FR
 peru balsam resinoidFL/FR
berry
 raspberry ketone methyl etherFL/FR
caramellic
 levulinic acidFL/FR
chemical
 styralyl alcoholFL/FR
chocolate
 chocolate specialtyFR
 vanillyl ethyl etherFL/FR
coconut
alpha-angelica lactoneFL/FR
coumarinic
 coumaneFL/FR
creamy
 butyl lactateFL/FR
 geranyl ethyl acetalFR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 veratraldehydeFL/FR
floral
 acetophenoneFL/FR
 coffee flower absoluteFR
para-cresyl laurateFL/FR
 heliotropinFL/FR
para-methyl acetophenoneFL/FR
beta-naphthyl methyl ketoneFL/FR
fruity
para-anisyl propionateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 guaiacyl propionateFL/FR
 tolualdehydes (mixed o,m,p)FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
 vanilla carboxylateFL/FR
minty
 menthoxypropane diolFL/FR
 vanillin menthoxypropane diol acetalFL/FR
musk
 ethylene brassylateFL/FR
omega-pentadecalactoneFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
nutty
 nutty cyclohexenoneFL/FR
 resorcinolFR
2,3,5,6-tetramethyl pyrazineFL/FR
phenolic
 ethyl vanillateFL/FR
ortho-guaiacolFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
smoky
2,6-dimethoxyphenolFL/FR
alpha-ethoxy-ortho-cresolFL/FR
spicy
para-anisyl formateFL/FR
 dianthus ethoneFR
4-ethyl guaiacolFL/FR
3-(2-furyl) acroleinFL/FR
para-methoxycinnamaldehydeFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
4-methyl guaiacolFL/FR
cis-oak lactone 
 spicy acetoacetateFL/FR
 zingeroneFL/FR
sweet
 tonka bean absolute replacerFR
 vanilla bean absolute (vanilla spp.)FL/FR
 vanilla oleoresin baliFL/FR
 vanilla resinoidFL/FR
 vanilla tahitensis fruit extractFL/FR
tonka
 coumarinFR
gamma-hexalactoneFL/FR
 mint lactoneFL/FR
 octahydrocoumarinFL/FR
tropical
 curcuma amada roxb. rhizome oil CO2 extractFL/FR
vanilla
 crème brulee fragranceFR
ortho-dimethyl hydroquinoneFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin acetateFR
 ethyl vanillin diethyl acetalFR
 ethyl vanillin hexylene glycol acetalFR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 heliotropyl alcoholFL/FR
 methyl vanillateFL/FR
 propenyl guaetholFL/FR
isopropyl vanillin 
 vanillaFR
 vanilla aromatica fruit extractFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanilla bean absolute CO2 extract (vanilla planifolia)FL/FR
 vanilla bean fragranceFR
 vanilla bean oil (vanilla planifolia)FR
 vanilla bean oil (vanilla tahitensis)FL/FR
 vanilla bean oil CO2 extractFL/FR
 vanilla bean tinctureFR
 vanilla cresolFR
 vanilla extractFL/FR
 vanilla fragranceFR
country vanilla fragranceFR
french vanilla fragranceFR
 vanilla oleoresin bourbonFL/FR
 vanilla planifolia fruit extractFL/FR
 vanilla planifolia fruit infusionFR
 vanilla planifolia fruit waterFL/FR
 vanilla specialtyFR
 vanilla tahitensis fruit absoluteFR
 vanilla tahitensis fruit absolute CO2 extractFL/FR
 vanilla tahitensis fruit oil CO2 extractFR
 vanillinFL/FR
 vanillin 2,3-butylene glycol acetalFL/FR
 vanillin hexylene glycol acetalFR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
 vanillyl butyl etherFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
waxy
 ethyl palmitateFL/FR
woody
 guaiacwood extract acetateFR
 guaiacyl acetateFL/FR
4-hydroxybenzaldehydeFL/FR
 
For Flavor
 
No flavor group found for these
para-anisyl propionateFL/FR
 benzoinFL/FR
1-benzoyl acetoneFL/FR
 coumaneFL/FR
ortho-dimethyl hydroquinoneFL/FR
alpha-ethoxy-ortho-cresolFL/FR
3-(2-furyl) acroleinFL/FR
 glucoethyl vanillinFL
 glucovanillinFL
 guaiacyl propionateFL/FR
 heliotropyl alcoholFL/FR
 menthoxypropane diolFL/FR
(E)-para-methoxycinnamaldehydeFL/FR
4-methoxysalicylaldehydeFL
 methyl para-anisateFL/FR
 methyl vanillateFL/FR
cis-oak lactone 
isopropyl vanillin 
 vanillin menthoxypropane diol acetalFL/FR
 vanillyl butyl etherFL/FR
 vanilmandelic acidFL
acidic
 levulinic acidFL/FR
anisic
para-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
balsamic
 benzoin absolute replacerFL/FR
sumatra benzoin gumFL/FR
sumatra benzoin resinFL/FR
siam benzoin resinFL/FR
siam benzoin resinoidFL/FR
sumatra benzoin resinoidFL/FR
 peru balsamFL
 peru balsam absoluteFL/FR
 peru balsam oilFL/FR
 peru balsam resinoidFL/FR
 vanillylidene acetoneFL/FR
berry
 raspberry ketone methyl etherFL/FR
bready
2-propionyl thiazoleFL
buttery
 butter cream frosting flavorFL
 butter nut vanilla flavorFL
 butter vanilla nut flavorFL
chemical
 styralyl alcoholFL/FR
cherry
 heliotropinFL/FR
para-methoxycinnamaldehydeFL/FR
coconut
6-methyl coumarinFL
 octahydrocoumarinFL/FR
creamy
alpha-angelica lactoneFL/FR
para-anisaldehydeFL/FR
 dihydrocoumarinFL
 divanillinFL
 ethyl vanillateFL/FR
gamma-hexalactoneFL/FR
4-hydroxybenzaldehydeFL/FR
para-methyl acetophenoneFL/FR
 mint lactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 veratraldehydeFL/FR
dairy
 butyl lactateFL/FR
fatty
 diacetyl trimerFL
floral
beta-naphthyl methyl ketoneFL/FR
fruity
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 ethyl 3-oxohexanoateFL
 ethyl methyl-para-tolyl glycidateFL/FR
(E,E)-methyl sorbateFL
 tolualdehydes (mixed o,m,p)FL/FR
 vanilla carboxylateFL/FR
meaty
4-allyl-2,6-dimethoxyphenolFL
medicinal
2,6-dimethoxyphenolFL/FR
musk
 ethylene brassylateFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
nutty
 furfural acetoneFL
 nutty cyclohexenoneFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
phenolic
 guaiacyl phenyl acetateFL/FR
powdery
 acetophenoneFL/FR
 powdery ketoneFL
rummy
 vanillyl ethyl etherFL/FR
spicy
para-anisyl formateFL/FR
siam benzoin absoluteFL/FR
sumatra benzoin absoluteFL/FR
 root beer float flavorFL
 spicy acetoacetateFL/FR
chai vanilla flavorFL
 zingeroneFL/FR
sweet
 ethyl 3-(2-hydroxyphenyl) propionateFL
 orange vanilla cream flavorFL
 vanilla bean absolute (vanilla spp.)FL/FR
 vanilla bean aromaticaFL
 vanilla bean planifoliaFL
 vanilla butter nut flavorFL
 vanilla concentrateFL
 vanilla oleoresin baliFL/FR
 vanilla resinoidFL/FR
 vanilla tahitensis fruit extractFL/FR
tropical
 curcuma amada roxb. rhizome oil CO2 extractFL/FR
vanilla
vanilla chai flavorFL
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
vanilla ice cream flavorFL
4-methyl guaiacolFL/FR
omega-pentadecalactoneFL/FR
 propenyl guaetholFL/FR
 vanilla aromatica fruit extractFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 vanilla bean absolute CO2 extract (vanilla planifolia)FL/FR
 vanilla bean flavor keyFL
 vanilla bean oil (vanilla tahitensis)FL/FR
 vanilla bean oil CO2 extractFL/FR
 vanilla bean pasteFL
 vanilla bean powderFL
 vanilla bean tahitensisFL
 vanilla distillatesFL
 vanilla extractFL/FR
 vanilla flavorFL
bourbon vanilla flavorFL
bakers white vanilla flavorFL
french vanilla flavorFL
 vanilla flavor keyFL
 vanilla hazelnut flavorFL
 vanilla macadamia nut flavorFL
 vanilla nut creme flavorFL
 vanilla oleoresin bourbonFL/FR
 vanilla pandan flavorFL
 vanilla planifolia fruit extractFL/FR
 vanilla planifolia fruit waterFL/FR
 vanilla powder flavorFL
 vanilla swirl flavorFL
 vanilla tahitensis fruit absolute CO2 extractFL/FR
 vanillinFL/FR
 vanillin 2,3-butylene glycol acetalFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
waxy
para-cresyl laurateFL/FR
 ethyl palmitateFL/FR
woody
4-ethyl guaiacolFL/FR
ortho-guaiacolFL/FR
 guaiacyl acetateFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 amberFR
 brandy apple brandyFL
 baconFL
 beefFL
 beef roasted beefFL
 benzoin absolute replacerFL/FR
 cappuccinoFL
 chickenFL
 chicory rootFL
 coffeeFR
 cognacFR
 fenugreekFL/FR
 fishFL
 floralFR
 hawthornFR
 heliotropeFR
 lambFL
 liverFL
 marshmallowFL
 meatFL
 meat grilled meatFL
 meat roasted meatFL
 meat smoked meatFL
 mossFR
 peru balsamFR
 porkFL
 sakiFL
 salamiFL
 shellfishFL
 sherryFR
 tequilaFL
 turkeyFL
 vanillaFR
 vermouthFL
 whiskeyFL
 wineFR
 wormwood oil replacerFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 asparagus - 0.08 mg/kg
PbMd  Search Trop  Picture
 bacon cooked bacon
Search  PMC Picture
 beer - up to 0.03 mg/kg
Search  PMC Picture
 cloudberry fruit - 0.15 mg/kg
Search Trop  Picture
 coffee - up to 4 mg/kg
Search  PMC Picture
 corn
Search Trop  Picture
 fish lean fish - up to 0.6 mg/kg
Search  PMC Picture
 onion
Search Trop  Picture
 pork - 9.3 mg/kg
Search  PMC Picture
 sherry - 0.15 mg/kg
Search  PMC Picture
 wine red wine - up to 1227 mg/kg
Search  Picture
 wort - up to 0.09 mg/kg
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 acetoguaiacone
 acetovanillon
4-acetyl-2-methoxyphenol
1-acetyl-4-hydroxy-3-methoxybenzene
 apocynin
apocynine
 ethanone, 1-(4-hydroxy-3-methoxyphenyl)-
1-(4-hydroxy-3-methoxy-phenyl)-ethanone
4-hydroxy-3-methoxyacetophenone
4-hydroxy-3-methoxyphenyl methyl ketone
1-(4-hydroxy-3-methoxyphenyl) ethanone
1-(4-hydroxy-3-methoxyphenyl)-ethanone
1-(4-hydroxy-3-methoxyphenyl)ethan-1-one
1-(4-hydroxy-3-methoxyphenyl)ethanon
1-(4-hydroxy-3-methoxyphenyl)ethanone
4'-hydroxy-3'-methoxyacetophenone
3-methoxy-4-hydroxyacetophenone
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