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Vanillate 3-''O''-methylgallate ''O''-demethylase
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid. Occurrence in nature The highest amount of vanillic acid in plants known so far is found in the root of ''Angelica sinensis'', an herb indigenous to China, which is used in traditional Chinese medicine. Occurrences in food Açaí oil, obtained from the fruit of the açaí palm (''Euterpe oleracea''), is rich in vanillic acid (). It is one of the main natural phenols in argan oil. It is also found in wine and vinegar. Metabolism Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea infusions. Synthesis Vanillic acid can be obtained from the oxidation of vanillin Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillin
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the ethanolic extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Content In Wine
Phenolic compounds— natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers ( catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols ( catechins, proanthocyanidins and flavonols) in the skin a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallotannins
A gallotannin is any of a class of molecules belonging to the hydrolysable tannins. Gallotannins are polymers formed when gallic acid, a polyphenol monomer, esterifies and binds with the hydroxyl group of a polyol carbohydrate such as glucose. Metabolism Gallate 1-beta-glucosyltransferase uses UDP-glucose and gallate to produce UDP and 1-galloyl-β-D-glucose. Beta-glucogallin O-galloyltransferase uses 1-O-galloyl-β-D-glucose to produce D-glucose and 1-O,6-O-digalloyl-β-D-glucose. Beta-glucogallin-tetrakisgalloylglucose O-galloyltransferase uses 1-O-galloyl-β-D-glucose and 1,2,3,6-tetrakis-O-galloyl-β-D-glucose to produce D-glucose and 1,2,3,4,6-pentakis-O-galloyl-β-D-glucose (1,2,3,4,6-penta-O-galloyl-β-D-glucose, the common precursor of gallotannins and the related ellagitannins). Tannase is a key enzyme in the degradation of gallotannins that uses digallic acid and H2O to produce gallic acid. See also * List of antioxidants in food This is a list of antioxid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dihydroxybenzoic Acids
Dihydroxybenzoic acids (DHBA) are a type of phenolic acid Phenolic acids or phenolcarboxylic acids ? are phenolic compounds and types of aromatic acid compounds. Included in that class are substances containing a phenolic ring and an organic carboxylic acid function (C6-C1 skeleton). Two important nat ...s. There are six main compounds, having all the same molecular formula C7H6O4. Those are: * 2,3-Dihydroxybenzoic acid (2-Pyrocatechuic acid or hypogallic acid) * 2,4-Dihydroxybenzoic acid (β-Resorcylic acid) * 2,5-Dihydroxybenzoic acid (Gentisic acid) * 2,6-Dihydroxybenzoic acid (γ-Resorcylic acid) * 3,4-Dihydroxybenzoic acid (Protocatechuic acid) * 3,5-Dihydroxybenzoic acid (α-Resorcylic acid) Orsellinic acid is also a dihydoxybenzoic acid having an extra methyl group. {{Chemistry index Dihydroxybenzoic acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavors
Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavour or flavor may also refer to: Science * Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics) In particle physics, flavour or flavor refers to the ''species'' of an elementary particle. The Standard Model counts six flavours of quarks and six flavours of leptons. They are conventionally parameterized with ''flavour quantum numbers'' ..., a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America * Flavour Network, is a Canadian TV channel with shows about food. Music Art ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. While it may slightly lower blood pressure and improve alertness, current scientific evidence does not support most health benefit claims, and excessive intake of green tea extracts can cause liver damage and other side effects. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD, '' The Classic of Tea'' ( zh, t= 茶 經, s=, p=chájīng), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metabolite
In biochemistry, a metabolite is an intermediate or end product of metabolism. The term is usually used for small molecules. Metabolites have various functions, including fuel, structure, signaling, stimulatory and inhibitory effects on enzymes, catalytic activity of their own (usually as a cofactor to an enzyme), defense, and interactions with other organisms (e.g. pigments, odorants, and pheromones). A primary metabolite is directly involved in normal "growth", development, and reproduction. Ethylene exemplifies a primary metabolite produced large-scale by industrial microbiology. A secondary metabolite is not directly involved in those processes, but usually has an important ecological function. Examples include antibiotics and pigments such as resins and terpenes etc. Some antibiotics use primary metabolites as precursors, such as actinomycin, which is created from the primary metabolite tryptophan. Some sugars are metabolites, such as fructose or glucose, which ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Catechins
The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include, but are not limited to, epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. Catechins Catechins include epigallocatechin-3-gallate (EGCG), epicatechin (EC), epicatechin-3-gallate (ECg), epigallocatechin (EGC), catechin, and gallocatechin (GC). The content of EGCG is higher in green tea. Catechins constitute about 25% of the dry mass of a fresh tea leaf, although total catechin content varies widely depending on species, clonal variation, growing location, season, light variation, and altitude. They are present in nearly all teas made from ''Camellia sinensis'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argan Oil
Argan oil is a Vegetable fats and oils, plant oil produced from the kernels of the argan tree (''Argania spinosa'' L.), which is indigenous to Morocco and southwestern Algeria. In Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. Properties Ninety-nine percent of argan oil consists of triglycerides and related derivatives. These are derived from the following fatty acids: Argan oil has a relative density at ranging from 0.906 to 0.919. Argan oil also contains traces of tocopherols (vitamin E), phenols, carotenes, squalene. Some trace phenols in argan oil include caffeic acid, oleuropein, vanillic acid, tyrosol, catechol, resorcinol, (−)-epicatechin and (+)-catechin. Depending on the extraction method, argan oil may be more resistant to oxidation than olive oil. Uses Culinary In Morocco, the oil is used for culinary purposes, e.g. dipping bread, as salad dressing or on couscous. Amlu, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillyl Alcohol
Vanillyl alcohol is derived from vanillin. It is used to flavor food. Chemistry Vanillyl alcohol can be produced by reducing vanillin with sodium borohydride under basic conditions, then quenching using a strong acid such as hydrochloric acid. See also * Anisyl alcohol * Guaiacol Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing a methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs wid ... References {{alcohol-stub Primary alcohols Phenols Phenol ethers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Euterpe Oleracea
Euterpe (; , from + ) was one of the Muses in Greek mythology, presiding over music. In late Classical times, she was named muse of lyric poetry. She has been called "Giver of delight" by ancient poets. Mythology Euterpe was born as one of the daughters of Mnemosyne, Titan goddess of memory, and fathered by Zeus, god of the gods. Her sisters include Calliope (muse of epic poetry), Clio (muse of history), Melpomene (muse of tragedy), Terpsichore (muse of dancing), Erato (muse of erotic poetry), Thalia (muse of comedy), Polyhymnia (muse of hymns), and Urania (muse of astronomy). Sometimes they are referred to as water nymphs having been born from the four sacred springs on Helicon which flowed from the ground after Pegasus, the winged horse, stamped his hooves on the ground. The mountain spring Cassotis on Mount Parnassus was sacred to Euterpe and the other Muses. It flowed between two high rocks above the city of Delphi, and in ancient times its sacred waters were retai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
