Experiment 1100435

Worktypes

QUANTITATIVE DATA REPORTEDIDENTIFICATION IN BY GLC

Compounds isolated

UNDECALACTONE,GAMMA:ANISIC ACID METHYL ESTERVANILLYL ETHYL ETHERGUAIACOL,PARA-VINYL:OCTAN-1-OLDECA-2-4-DIEN-1-ALCINNAMALDEHYDEHEXALACTONE,GAMMA:ACTINIDIOLIDE,DIHYDRO:NONANOIC ACIDVANILLATE,ETHYL:FURFURAL,5-METHYL:SALICYLIC ACID METHYL ESTERPROPAN-1-OL,3-PHENYL:VANILLINCAPROIC ACIDVANILLATE,METHYL:PHENYLACETALDEHYDEDECAN-1-OLPHENYLETHYL ALCOHOL,2:CRESOL,PARA:OCTALACTONE,GAMMA:HEXAN-1-OLOCT-1-EN-3-OLCINNAMIC ACID,TRANS: METHYL ESTERANISALDEHYDEBENZALDEHYDEBENZOTHIAZOLEPHENOLBENZYL ALCOHOLHEXADECAN-2-ONELIMONENECINNAMIC ACID,CIS: METHYL ESTERANISYL ALCOHOLNONALACTONE,7:CRESOLOCTANOIC ACIDGUAIACOLCINNAMYL ALCOHOLFURFURALVITISPIRANE

Details

PropertyValue
OrganismVanilla planifolia (ORCHIDACEAE)
CitationSHIODA,H:. (1979). NATURAL FLAVOR. II. FRAGRANCE OF VANILLA BEAN.. 203()
Amount utilized
Compound isolated
Number1