Concentration data for Tyrosol in Vinegar Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 1.09 ) 0.00 mg/100 ml Vinegar - Alcohol Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
0.19 mg/100 ml Vinegar - Spain - Quick acetification - Substrate wine not known Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.23 mg/100 ml Vinegar - Spain - Quick acetification - From Jerez wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
0.87 mg/100 ml Vinegar - Malt Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
0.87 mg/100 ml Vinegar - Spain - Slow acetification - From Jerez wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
[ 1.09, 2.19 ) 1.26 mg/100 ml Vinegar - Spain - Slow acetification - From Montilla-Moriles wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
1.36 mg/100 ml Vinegar - Spain - Quick acetification - From Montilla-Moriles wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
2.08 mg/100 ml Vinegar - Not aged in wood - V5 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
[ 2.19, 3.28 ) 2.51 mg/100 ml Vinegar - Apple Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
2.51 mg/100 ml Vinegar - Aged in wood - V4-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
2.68 mg/100 ml Vinegar - Aged in wood - V3-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
2.90 mg/100 ml Vinegar - Not aged in wood - V1 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
3.00 mg/100 ml Vinegar - From white wine - Without aging in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
3.05 mg/100 ml Vinegar - Not aged in wood - V4 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
3.16 mg/100 ml Vinegar - Honey Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
[ 3.28, 4.38 ) 3.48 mg/100 ml Vinegar - Aged in wood - V2-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
3.51 mg/100 ml Vinegar - Aged in wood - V7-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
3.73 mg/100 ml Vinegar - Not aged in wood - V3 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
3.91 mg/100 ml Vinegar - Not aged in wood - V2 Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
4.16 mg/100 ml Vinegar - Red wine - Without aging in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
4.27 mg/100 ml Vinegar - Aged in wood - V6-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
[ 4.38, 5.47 ) 4.79 mg/100 ml Vinegar - Spain - Slow acetification - From Condado wine Garcia-Parrilla M.C., et al (1997) Differentiation of wine vinegars based o.... Journal of Agricultural and Food Chemistry 45:3487-3492
5.38 mg/100 ml Vinegar - Aged in wood - V5-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
5.44 mg/100 ml Vinegar - From white wine - Aged in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
[ 8.75, 9.85 ) 9.79 mg/100 ml Vinegar - Aged in wood - V1-W Alonso A.M., et al (2004) Study of the antioxidant power of brandi.... Food Research International 37:715-721
[ 9.85, 10.95 ) 10.55 mg/100 ml Vinegar - Red wine - Aged in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)
10.94 mg/100 ml Vinegar - Balsamic - Aged in wood Natera R., et al (2003) Chemometric studies of vinegars from dif.... Journal of Agricultural and Food Chemistry 51:3345-3351 PubMed (12744665)