guaiacol


Also found in: Dictionary, Encyclopedia, Wikipedia.
Related to guaiacol: guaifenesin

guaiacol

(gwī′ə-kôl′, -kōl′)
n.
A yellowish oily aromatic substance, C7H8O2, derived from guaiacum or wood creosote and used chiefly as an expectorant, antiseptic, and local anesthetic.

guaiacol

(gwī′ă-kōl″) [ guaiacum + -ol]
o-Methoxyphenol; a substance similar to phenol obtained by fractional distillation of creosote or by synthetic means.
CAS # 90-05-1
References in periodicals archive ?
[USPRwire, Wed Aug 14 2019] Guaiacol is a naturally occurring, biodegradable and organic compound that has low potential of bioaccumulation and mainly disperses in water.
[ClickPress, Wed Aug 14 2019] Guaiacol is a naturally occurring, biodegradable and organic compound that has low potential of bioaccumulation and mainly disperses in water.
WiseGuyReports.com adds "Guaiacol Market 2018 Global Analysis, Growth, Trends and Opportunities Research Report Forecasting to 2023" reports to its database
Guaiacol (750 uL) was added to 0.2 M phosphate buffer of pH 6.5 (47 mL) and mixed well on vortex agitator.
In wet GS, POD activity was 109 [+ or -] 9 nmol of guaiacol x [g.sup.-1] x [min.sup.-1].
Lignin, a cross-linked polymer of several phenylpropanoids constitutes 20-25% of wood matrix and provides to the smoke phenolic compounds mainly syringol (2,6-dimethoxy-phenol), eugenol (2-methoxy-4-(prop-2-en-1-yl)phenol), isoeugenol (2-methoxy-4-(prop-1-en-1-yl-phenol), guaiacol (2-methoxyphenol), p-cresol (4-methylphenol), and phenol.
Guaiacol - which is also responsible for the flavour of smoke in preserved food such as bacon, fish and roast coffee - tends to float towards the bottom of a glass of whisky.
"It's made with wood residues, lignin [a class of complex organic polymers], guaiacol [a naturally occurring organic compound], and the Japanese have found a technique to produce it from manure," she told the Mexican news agency Notimex.
The peroxidase activity was evaluated through the oxidation of guaiacol in tetraguaicol in the presence of hydrogen peroxide (ZERAIK et al., 2008).
Correlation analysis showed that some compounds derived from smoking (especially, pyridine, furfural, 2-methyl-2-cyclopenten-1-one, 2,3-dimethyl-2-cyclopenten-1-one, and guaiacol) were positively correlated with the intensity of cured meat odour and flavour and negatively with the intensity of dried meat odour and flavour, while 2,2,4-trimethylpentane had a positive effect on the intensity of dried meat odour and flavour.
Changes in ascorbate peroxidase, catalase, guaiacol peroxidase and superoxide dismutase activities in common bean (Phaseolus vulgaris) nodules under salt stress.