Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.03 |
4.00e-03 |
0.05 |
0.03 |
| mol/100 ml |
1.80e-07 |
2.66e-08 |
3.33e-07 |
2.17e-07 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| 4-Vinylguaiacol |
mg/100 ml |
0.03 |
4.00e-03 |
0.05 |
0.03 |
| mol/100 ml |
1.80e-07 |
2.66e-08 |
3.33e-07 |
2.17e-07 |
Original Content Values Used to Produce Means
Vanbeneden N., Delvaux F., Delvaux F.R. (2006) Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection. Journal of Chromatography A 1136:237-242 PubMed (17109870)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.05 mg/100 ml
|
Beer, dark |
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, dark |
yes |
1 |