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Plant Compounds of Vanilla fragrans , the Vanilla

Kingdom:  Plantae
Class:  Magnoliopsida
Order:  Asparagales
Family:  Orchidaceae
Genus:  Vanilla
Author:  Ames
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Bedoukain RussellIPM

Compounds:

Klimes  1976 
 
        4-hydroxybenzaldehyde  8.5 ¦Relative ratio of the component¦     oil 
        acetic acid  0.5 ¦Relative ratio of the component¦      
        alpha-methoxy-p-cresol  1 ¦Relative ratio of the component¦      
        me-propylphenol  0.5 ¦Relative ratio of the component¦      
        vanillin  85 ¦Relative ratio of the component¦      
 
Nijssen  1996 
 
        4-hydroxybenzaldehyde  6 ¦Relative ratio of the component¦     oil 
        p-salicylic acid  1 ¦Relative ratio of the component¦      
        vanillic acid  4 ¦Relative ratio of the component¦      
        vanillin  85 ¦Relative ratio of the component¦      
 
Reference(s):

Klimes, I., and Lamparsky, D. 1976. Vanilla volatiles-a comprehensive analysis. Int. Flavours Food Addit. 7(6):272-291.
 
Nijssen, L.M. 1996. Volatile compounds in food: Qualitative and quantitative data. TNO-CIVO Food Analysis Institute. 2:1049-1053.
 
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
Ⓒ 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 22-April-2024