- 4-
Hydroxybenzyl isothiocyanate is a
naturally occurring isothiocyanate. It is
formed as a
degradation product of
sinalbin from
white mustard and contributes...
- make
different flavors and intensities.
Allyl isothiocyanate and 4-
hydroxybenzyl isothiocyanate are
responsible for the sharp, hot,
pungent sensation...
- enzymology, a 3-
hydroxybenzyl-alcohol
dehydrogenase (EC 1.1.1.97) is an
enzyme that
catalyzes the
chemical reaction 3-
hydroxybenzyl alcohol + NADP+ ⇌...
- 2,4-Bis(4-
hydroxybenzyl)phenol is a
phenolic compound produced by the
saprophytic orchid Gastrodia elata and by the myco-heterotroph
orchid Galeola faberi...
-
phenolic compound found in the semi
aquatic orchid Habenaria repens "4-
hydroxybenzyl alcohol, 623-05-2". Hayashi, J.; Sekine, T.; Deguchi, S.; Lin, Q.; Horie...
- hydrolysis. 3-
hydroxybenzyl-alcohol
dehydrogenase is an NADP-dependent
enzyme that
produces 3-hydroxybenzaldehyde from 3-
hydroxybenzyl alcohol. 3-Hydroxybenzaldehyde...
- α-Methyl-p-tyrosine (AMPT), or
simply α-methyltyrosine, also
known in its
chiral 2-(S) form as metirosine, is a
tyrosine hydroxylase enzyme inhibitor and...
- (Br****ica hirta) does not
yield allyl isothiocyanate, but the
milder 4-
Hydroxybenzyl isothiocyanate degraded from
sinalbin rather than sinigrin.
Allyl isothiocyanate...
-
mustard oil 4-
hydroxybenzyl isothiocyanate by the
enzyme myrosinase. The less
sharp taste of
white mustard is
because 4-
hydroxybenzyl isothiocyanate...
- bis(4-hydroxyphenyl)methyl (2R)-2-ethyl-2-hydroxy-4-methylpentanoate
Other names Bis-p-
hydroxybenzyl-2-isobutylmalate
Identifiers CAS
Number 216752-89-5 3D
model (JSmol)...
