Food Chemistry

5.3 Individual Aroma Compounds 375

Table 5.27.Phenols in food

Name Structure Aroma Odor threshold Occcurrence
quality (μg/kg, water)

p-Cresol Smoky 55 Coffee, sherry, milk,
roasted peanuts,
asparagus

4-Ethylphenol Woody Milk, soya souce,
roasted peanuts,
tomatoes, coffee

Guaiacol Smoky,
burning,
sweet

1 Coffee, milk, crisp-

bread,

meat (fried)

4-Vinylphenol Harsh,
smoky

10 Beer, milk,

roasted peanuts

2-Methoxy-4-vinylphenol Clove-like 5 Coffee, beer, apple
(cooked),
asparagus

Eugenol Spicy 1 Tomato paste,
brandy, plums,
cherries

Vanillin Vanilla 20 Vanilla, rum, coffee,
asparagus (cooked),
butter