Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.01 |
0.00 |
0.02 |
8.73e-03 |
| mol/100 ml |
6.99e-08 |
0.00 |
1.33e-07 |
5.82e-08 |
Values calculated by aggregating data from 8
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Vinylguaiacol |
mg/100 ml |
0.01 |
0.00 |
0.02 |
8.73e-03 |
| mol/100 ml |
6.99e-08 |
0.00 |
1.33e-07 |
5.82e-08 |
Original Content Values Used to Produce Means
Coghe S., Benoot K., Delvaux F., Vanderhaegen B., Delvaux F.R. (2004) Ferulic acid release and 4-vinylguaiacol formation during brewing and ferrmentation: indications for feruloyl estrease activity in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry 52:602-608
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 ml
|
Ale A1 |
yes |
1 |
|
0.00 mg/100 ml
|
Ale A2 |
yes |
1 |
|
0.01 mg/100 ml
|
Ale A3 |
yes |
1 |
|
0.01 mg/100 ml
|
Ale A4 |
yes |
1 |
|
0.02 mg/100 ml
|
Ale A5 |
yes |
1 |
|
0.02 mg/100 ml
|
Ale A6 |
yes |
1 |
|
0.02 mg/100 ml
|
Ale A7 |
yes |
1 |
Madigan D., McMurrough I., Smyth M.R. (1994) Rapid determination of 4-vinyl guaiacol and ferulic acid in beers and worts by high-performance liquid chromatography. Journal of the Society for Brewing Chemists 52:152-155
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.00e-03 mg/100 ml
|
Beer, ale |
yes |
1 |