13,766
edits
Changes
update to phenols
| 4-vinylphenol <ref name="Doss">[http://www.ahaconference.org/wp-content/uploads/presentations/2008/GregDoss_BrettBrewing.pdf Doss, Greg]. Brettanomyces:
Flavors and performance of single and multiple strain
fermentations with respect to time. Presentation at 2008 NHC. pg 12.</ref> <ref name="Yakobson_Michigan">[http://www.mbaa.com/districts/michigan/events/Documents/2011_01_14BrettanomycesBrewing.pdf Yakobson, Chad]. Brettanomyces in Brewing the horse the goat and the barnyard. 1/14/2011</ref> (Barnyard, Medicinal, Band-aid, Plastic) || Vinyl phenol || p-Coumaric Acid || Odor Strength "High" <ref name="goodscents_4VP">[http://www.thegoodscentscompany.com/data/rw1005801.html The Good Scents Company. 4-Vinylphenol. Retrieved 08/18/2015.]</ref> || C<sub>8</sub>H<sub>8</sub>O <ref name="goodscents_4VP"></ref> || Production level is different across species/strains of ''Brett'' <ref name="Oelofse">[http://www.sciencedirect.com/science/article/pii/S0740002008002050 Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. A. Oelofse, A. Lonvaud-Funel, M. du Toit. 2009.]</ref>.
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| 4-vinylguaiacol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Clove) || Vinyl phenol || Ferulic Acid || Odor Strength "High" <ref name="goodscents_4VG">[http://www.thegoodscentscompany.com/data/rw1005101.html The Good Scents Company. 2-methoxy-4-vinyl phenol. Retrieved 08/18/2015.]</ref> || C<sub>9</sub>H<sub>10</sub>O<sub>2</sub> <ref name="goodscents_4VG"></ref> || Also known as 2-methoxy-4-vinyl phenol <ref name="goodscents_4VG"></ref>. Produced by some strains of ''S. cerevisiae'' <ref>[http://pubs.acs.org/doi/abs/10.1021/jf0346556 Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae. Stefan Coghe, Koen Benoot, Filip Delvaux, Bart Vanderhaegen, and Freddy R. Delvaux. 2004.]</ref>. Some ''Brett'' has species/strains may also been identified as a producer of be able to produce this compound, although it may be in lesser quantities varying levels <ref name="Joseph"></ref><ref>[http://onlinelibrary.wiley.com/doi/10.1111/j.1574-6968.1995.tb07374.x/abstract The biotransformation of simple phenolic compounds by Brettanomyces anomalus. Duncan A.N. Edlin1, Arjan Narbad, J. Richard Dickinson1 andDavid Lloyd. 2006.]</ref><ref name="Oelofse"></ref>.
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| Vinyl catechol 4-Vinylcatechol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Plastic, Bitter, Smokey) || Vinyl phenol || Caffeic Acid || || C<sub>8</sub>H<sub>8</sub>O<sub>2</sub> <ref>[http://pubchem.ncbi.nlm.nih.gov/compound/441226 PubChem. 3-Vinylcatechol. Retrieved 08/18/2015.]</ref> || Production level is difference across species/strains of ''Brett'' <ref name="Oelofse"></ref>.
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| 4-ethylphenol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Barnyard, Spicy, Smoky) || Ethyl phenol || 4-vinylphenol || || ||
| 4-ethylguaiacol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Smokey, Spicy, Clove) || Ethyl phenol || 4-vinylguaiacol || || ||
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| Ethyl catechol 4-Ethylcatechol <ref name="Doss"></ref><ref name="Yakobson_Michigan"></ref> (Band‐aide, Medicinal, Barnyard) || Ethyl phenol || Vinyl catechol 4-Vinylcatechol || || ||
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