Skip to search form
Skip to main content
Skip to account menu
Semantic Scholar
Semantic Scholar's Logo
Search 238,047,705 papers from all fields of science
Search
Sign In
Create Free Account
4-ethylguaiacol
Known as:
2-methoxy-4-ethylphenol
, Phenol, 4-ethyl-2-methoxy-
National Institutes of Health
Create Alert
Alert
Related topics
Related topics
2 relations
Broader (1)
Guaiacol
analogs & derivatives
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2016
2016
Understanding the Effects of Wine Matrix Compounds on the Perception of Aromatic Wine Faults
Daniel Kim
2016
Corpus ID: 133404669
................................................................................................................................................. 1
2014
2014
Examination Of Interactions Between Saccharomyces And Brettanomyces Yeasts In Primary Fermentation Of Beer
K. Cochrane
2014
Corpus ID: 54763396
This study was conducted to evaluate the different methods of pitching mixed Saccharomyces cervisiae and Brettanomyces…
Expand
2011
2011
Smoke derived taint in grapes and wine
K. Kennison
2011
Corpus ID: 94494413
Background and Aims: Grapevine smoke exposure has been reported to produce smoke aromas in wine, resulting in ‘smoke taint’. This…
Expand
2010
2010
Application of an analytical method for the simultaneous determination of the off-flavour volatiles geosmin, 4-ethylphenol and 4-ethylguaiacol and of target wine aroma volatiles.
M. Lisanti
,
A. Genovese
,
Paola Piombino
,
A. Gambuti
,
Luigi Moio
2010
Corpus ID: 101398679
2009
2009
ČÁST II. – OBSAH AROMATICKÝCH ALKOHOLŮ V ČESKÝCH PIVECH DETERMINATION OF AROMATIC ALCOHOLS IN BEER USING THE SOLID PHASE EXTRACTION (SPE) FOLLOWED BY GAS CHROMATOGRAPHY- MASS SPECTROMETRY (GC…
J. Čulík
,
Tomáš Horák
,
M. Jurkovă
,
P. Čejka
,
V. Kellner
,
J. Dvorak
2009
Corpus ID: 55655569
Čulík, J. – Horák, T. – Jurková, M. – Čejka, P. – Kellner, V. – Dvořák, J.: Stanovení aromatických alkoholů v pivu s využitím…
Expand
2009
2009
rediction of sensory properties of Brazilian Arabica roasted coffees by eadspace solid phase microextraction-gas chromatography nd partial least squares
S. Ribeiroa
,
F. Augustob
,
T. J. G. Salvac
,
R. A. Thomazielloc
,
M. Ferreiraa
2009
Corpus ID: 44204924
Volatile compounds in fifty-eight Arabica roasted coffee samples from Brazil were analyzed by SPMEGC-FID and SPME-GC-MS, and the…
Expand
2008
2008
Uma abordagem sensorial e química ao aroma de aguardentes vínicas envelhecidas da Lourinhã
I. Caldeira
,
R. B. de Sousa
,
A. Belchior
,
M. Clímaco
2008
Corpus ID: 55342364
SUMMARY The maturation of wine brandies in wooden barrels origin many sensory and physical-chemical changes in these alcoholic…
Expand
2001
2001
Brettanomyces Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol
Ets Laboratories
2001
Corpus ID: 130724178
ETS Laboratories has offered 4-ethylphenol as a tool for monitoring Brettanomyces in wine since 1993. New methods and equipment…
Expand
1999
1999
The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions
de Bordenave
,
C. Williams
1999
Corpus ID: 91038510
Grape-derived aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds…
Expand
1980
1980
Pyrolysis of lignocellulosic materials. Phenolic constituents of a wood pyrolytic oil.
T. Elder
,
E. J. Soltes
1980
Corpus ID: 56321671
Liquid pyrolytic products have been examined qualitatively and quantitatively for the presence of phenols. The liquid was solvent…
Expand