Concentration data for Protocatechuic aldehyde in Vinegar Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.00, 0.16 ) 0.00 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)
0.00 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)
0.00 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)
0.00 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)
0.00 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)
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.00 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
0.03 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
0.04 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)
0.04 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
0.05 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
[ 0.16, 0.31 ) 0.16 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)
0.31 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
[ 0.31, 0.47 ) 0.32 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)
[ 0.94, 1.10 ) 0.97 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
0.98 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
[ 1.41, 1.58 ) 1.57 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)