syringic acid

Syringic acid is released by the breakdown of the compound malvidin, found in red wine.

You can taste the vanillin in Jack Daniel's, but not the syringic acid.

Syringic acid can be found in Ardisia elliptica.

The breakdown of malvidin releases syringic acid.

Syringic acid can be enzymatically polymerised.

Syringic acid is a naturally occurring O-methylated trihydroxybenzoic acid, a type of chemical compound.

Syringic acid, eudesmic acid are other phenolic acids.

The breakdown of malvidin releases syringic acid as revealed in the examination of jars containing shedeh, a drink of Ancient Egypt.

The evidence was compiled using both liquid chromatography and mass spectrometry together, which revealed syringic acid in scrapings taken from jars in King Tutankhamun's tomb.

They are a good source of flavonoids and polyphenols including gallic acid, chlorogenic acid, syringic acid, (+)-catechin, ( )-epicatechin and rutin.

Beer contains the phenolic acids 4-hydroxyphenylacetic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid and sinapic acid.

Its presence in the ancient Egyptian drink shedeh could confirm it was made out of grape, as syringic acid is released by the breakdown of the compound malvidin, also found in red wine.

Laccase and peroxidase induced the polymerization of syringic acid to give a poly(1,4-phenylene oxide) bearing a carboxylic acid at one end and a phenolic hydroxyl group at the other.

The whiskey spiked with the nonwater-soluble compounds - organic chemicals like vanillin and syringic acid - had more vanilla and flavors and was somewhat more face-puckering astringent, the tasters reported.

Seven phenolic compounds (ferulic acid, vanillic acid, coumaric acid, syringic acid, myricetin, juglone and regiolone) have been identified in walnut husks by using reverse-phase high-performance liquid chromatography or crystallography.

When they added a subset of the nonwater-soluble compounds - syringic acid, gallic acid and coniferaldehyde - to the whiskey, a second group of tasters, regular drinkers of Jack Daniel's, but not trained to pick out the nuances, tasted no difference.

The oil compartments in açaí fruit contain polyphenols such as procyanidin oligomers and vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid, and ferulic acid, which were shown to degrade substantially during storage or exposure to heat.

The oil is rich in phenolic compounds similar in profile to the pulp itself, such as vanillic acid, syringic acid, p-hydroxybenzoic acid, protocatechuic acid and ferulic acid as well as (+)-catechin and numerous procyanidin oligomers.

The phenolic composition analysis of vinegar shows the presence of gallic acid, 4-hydroxybenzaldehyde, catechin, vanillic acid, caffeic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, m-coumaric acid, anisaldehyde, epicatechin, sinapic acid, salicylaldehyde, scopoletin, veratraldehyde and o-coumaric acid.