OliveNet 2.0 > Volatiles > Aldehydes > Vanillin
Vanillin
OliveNet 2.0 > Volatiles > Aldehydes > Vanillin
Vanillin
Chemical Structure:
2-Methoxy-4-formylphenol
3-Methoxy-4-hydroxybenzaldehyde
3-Methoxy-4-hydroxybenzaldehyde (vanillin)
4-Formyl-2-methoxyphenol
4-hydroxy 3-methoxybenzaldehyde
4-Hydroxy-3-methoxy-benzaldehyde
4-Hydroxy-3-methoxy-Benzaldehyde-5-chlorovanillin
4-Hydroxy-3-methoxybenzaldehyde
4-Hydroxy-3-methoxybenzaldehyde (ACD/Name 4.0)
4-Hydroxy-3-methoxybenzaldehyde (vanillin)
4-Hydroxy-5-methoxybenzaldehyde
4-Hydroxy-m-anisaldehyde
Lioxin
M-Methoxy-p-hydroxybenzaldehyde
Methyl-Protocatechualdehyde
Methylprotcatechuic aldehyde
Methylprotocatechuic aldehyde
Oleo-Resins vanilla
Oleo-Resins vanilla-bean
Oleoresin vanilla
P-Hydroxy-m-methoxybenzaldehyde
P-Vanillin
Propenylguaethol
Protocatechualdehyde 3-methyl ether
trans-2-Ethoxy-5-(1-propenyl)phenol
Vanilin
Vaniline
Vanilla
Vanilla oleoresin
Vanilla oleoresin (vanilla SPP)
Vanillaldehyde
Vanillic aldehyde
Vanillin (3-methoxy-4-hydroxy- benzaldehyde)
Vanillin (natural)
Vanillin (NF)
Vanillin sodium salt
Vanillin [usan]
Vanilline
Zimco
Fruit:
0.3-2.1[1]
Virgin oil:
0.20-0.73[2]
Anticonvulsants:
Drugs used to prevent seizures or reduce their severity.
Antimutagenic Agents:
Agents that reduce the frequency or rate of spontaneous or induced mutations independently of the mechanism involved.
Antioxidants:
Naturally occurring or synthetic substances that inhibit or retard the oxidation of a substance to which it is added. They counteract the harmful and damaging effects of oxidation in animal tissues.
Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.
Tovar, M.J., M.J. Motilva, and M.P. Romero, Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal Of Agricultural And Food Chemistry, 2001. 49(11): p. 5502-5508.