Psychoactive Plant Database - Neuroactive Phytochemical Collection

1. Food Chem Toxicol. 2021 Oct;156 Suppl 1:112477. doi:
10.1016/j.fct.2021.112477.  Epub 2021 Aug 5.

RIFM fragrance ingredient safety assessment, vanillyl ethyl ether, CAS Registry 
Number 13184-86-6.

Api AM(1), Belsito D(2), Botelho D(1), Bruze M(3), Burton GA Jr(4), Buschmann 
J(5), Cancellieri MA(1), Dagli ML(6), Date M(1), Dekant W(7), Deodhar C(1), 
Fryer AD(8), Jones L(1), Joshi K(1), Kumar M(1), Lapczynski A(1), Lavelle M(1), 
Lee I(1), Liebler DC(9), Moustakas H(1), Na M(1), Penning TM(10), Ritacco G(1), 
Romine J(1), Sadekar N(1), Schultz TW(11), Selechnik D(1), Siddiqi F(1), Sipes 
IG(12), Sullivan G(13), Thakkar Y(1), Tokura Y(14).

Author information:
(1)Research Institute for Fragrance Materials, Inc., 50 Tice Boulevard, 
Woodcliff Lake, NJ, 07677, USA.
(2)Member Expert Panel, Columbia University Medical Center, Department of 
Dermatology, 161 Fort Washington Ave., New York, NY, 10032, USA.
(3)Member Expert Panel, Malmo University Hospital, Department of Occupational & 
Environmental Dermatology, Sodra Forstadsgatan 101, Entrance 47, Malmo, 
SE-20502, Sweden.
(4)Member Expert Panel, School of Natural Resources & Environment, University of 
Michigan, Dana Building G110, 440 Church St., Ann Arbor, MI, 58109, USA.
(5)Member Expert Panel, Fraunhofer Institute for Toxicology and Experimental 
Medicine, Nikolai-Fuchs-Strasse 1, 30625, Hannover, Germany.
(6)Member Expert Panel, University of Sao Paulo, School of Veterinary Medicine 
and Animal Science, Department of Pathology, Av. Prof. dr. Orlando Marques de 
Paiva, 87, Sao Paulo, CEP 05508-900, Brazil.
(7)Member Expert Panel, University of Wuerzburg, Department of Toxicology, 
Versbacher Str. 9, 97078, Würzburg, Germany.
(8)Member Expert Panel, Oregon Health Science University, 3181 SW Sam Jackson 
Park Rd., Portland, OR, 97239, USA.
(9)Member Expert Panel, Vanderbilt University School of Medicine, Department of 
Biochemistry, Center in Molecular Toxicology, 638 Robinson Research Building, 
2200 Pierce Avenue, Nashville, TN, 37232-0146, USA.
(10)Member of Expert Panel, University of Pennsylvania, Perelman School of 
Medicine, Center of Excellence in Environmental Toxicology, 1316 Biomedical 
Research Building (BRB) II/III, 421 Curie Boulevard, Philadelphia, PA, 
19104-3083, USA.
(11)Member Expert Panel, The University of Tennessee, College of Veterinary 
Medicine, Department of Comparative Medicine, 2407 River Dr., Knoxville, TN, 
37996- 4500, USA.
(12)Member Expert Panel, Department of Pharmacology, University of Arizona, 
College of Medicine, 1501 North Campbell Avenue, P.O. Box 245050, Tucson, AZ, 
85724-5050, USA.
(13)Research Institute for Fragrance Materials, Inc., 50 Tice Boulevard, 
Woodcliff Lake, NJ, 07677, USA. Electronic address: gsullivan@rifm.org.
(14)Member Expert Panel, The Journal of Dermatological Science (JDS), 
Editor-in-Chief, Professor and Chairman, Department of Dermatology, Hamamatsu 
University School of Medicine, 1-20-1 Handayama, Higashi-ku, Hamamatsu, 
431-3192, Japan.

DOI: 10.1016/j.fct.2021.112477
PMID: 34364961 [Indexed for MEDLINE]


2. Biosci Biotechnol Biochem. 2020 Sep;84(9):1870-1885. doi: 
10.1080/09168451.2020.1771168. Epub 2020 May 29.

Characterization of newly developed pepper cultivars (Capsicum chinense) 
'Dieta0011-0301', 'Dieta0011-0602', 'Dieta0041-0401', and 'Dieta0041-0601' 
containing high capsinoid concentrations and a strong fruity aroma.

Seki T(1), Ota M(1), Hirano H(1), Nakagawa K(2).

Author information:
(1)Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., 
Inc ., Kawasaki, Japan.
(2)Division of Bioscience and Biotechnology for Future Bioindustries, Department 
of Applied Bioorganic Chemistry, Graduate School of Agricultural Science, Tohoku 
University , Sendai, Japan.

Capsaicinoids are responsible for the pungent flavor of peppers (Capsicum sp.). 
The cultivar CH-19 Sweet is a non-pungent pepper mutant that biosynthesizes the 
low-pungent capsaicinoid analogs, capsinoids. Capsinoids possess important 
pharmaceutical properties. However, capsinoid concentrations are very low in 
CH-19 Sweet, and Capsicum cultivars with high content capsinoids are desirable 
for industrial applications of capsinoids. Habanero, Bhut Jolokia, and Infinity 
are species of Capsicum chinense, and have strong pungency and intense fruity 
flavors. In the present study, we report new cultivars with high concentrations 
of capsinoids (more than ten-fold higher than in CH-19 Sweet), and showed that 
these cultivars (Dieta0011-0301 and Dieta0011-0602 from Bhut Jolokia, 
Dieta0041-0401 and Dieta0041-0601 from Infinity) are of nutritional and 
medicinal value and have fruity aromas. We also obtained a vanilla bean flavor, 
vanillyl alcohol, and vanillyl ethyl ether from capsinoids in the fruit of these 
cultivars following the addition of ethanol at room temperature.
ABBREVIATIONS: p-AMT: putative aminotransferase; C. annuum: Capsicum annuum; C. 
chinense: Capsicum chinense; dCAPS: derived Cleaved Amplified Polymorphic 
Sequences.

DOI: 10.1080/09168451.2020.1771168
PMID: 32471326 [Indexed for MEDLINE]


3. J Mass Spectrom. 2014 May;49(5):353-70. doi: 10.1002/jms.3347.

Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, 
false acacia, and ash wood.

Fernández de Simón B(1), Sanz M, Cadahía E, Esteruelas E, Muñoz AM.

Author information:
(1)Departamento de Productos Forestales, Centro de Investigación Forestal 
(CIFOR), Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria 
(INIA), Apdo. 8111, 28080, Madrid, Spain.

By using a nontargeted GC-MS approach, 153 individual volatile compounds were 
found in extracts from untoasted, light toasted and medium-toasted cherry, 
chestnut, false acacia, as well as European and American ash wood, used in 
cooperage for aging wines, spirits and other beverages. In all wood types, the 
toasting provoked a progressive increase in carbohydrate derivatives, lactones 
and lignin constituents, along with a variety of other components, thus 
increasing the quantitative differences among species with the toasting 
intensity. The qualitative differences in the volatile profiles allow for 
identifying woods from cherry (being p-anisylalcohol, p-anisylaldehyde, 
p-anisylacetone, methyl benzoate and benzyl salicylate detected only in this 
wood), chestnut (cis and trans whisky lactone) and false acacia (resorcinol, 
3,4-dimethoxyphenol, 2,4-dihydroxy benzaldehyde, 2,4-dihydroxyacetophenone, 
2,4-dihydroxypropiophenone and 2,4-dihydroxy-3-methoxyacetophenone), but not 
those from ash, because of the fact that all compounds present in this wood are 
detected in at least one other. However, the quantitative differences can be 
clearly used to identify toasted ash wood, with tyrosol being most prominent, 
but 2-furanmethanol, 3- and 4-ethylcyclotene, α-methylcrotonolactone, solerone, 
catechol, 3-methylcatechol and 3-hydroxybenzaldehyde as well. Regarding oak 
wood, its qualitative volatile profile could be enough to distinguish it from 
cherry and acacia woods, and the quantitative differences from chestnut 
(vanillyl ethyl ether, isoacetovanillone, butirovanillone, 
1-(5-methyl-2-furyl)-2-propanone and 4-hydroxy-5,6-dihydro-(2H)-pyran-2-one) and 
ash toasted woods.

Copyright © 2014 John Wiley & Sons, Ltd.

DOI: 10.1002/jms.3347
PMID: 24809897 [Indexed for MEDLINE]


4. J Agric Food Chem. 1998 Feb 16;46(2):657-663. doi: 10.1021/jf970559r.

Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, 
Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines.

Spillman PJ(1), Pollnitz AP, Liacopoulos D, Pardon KH, Sefton MA.

Author information:
(1)Department of Horticulture, Viticulture and Oenology, The University of 
Adelaide, PMB 1, Glen Osmond, SA 5064, Australia, and The Australian Wine 
Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.

Furfural, 5-methylfurfural, and vanillin co-occurred in 64 barrel-aged red, 
white, and model wines with the reduction products, furfuryl alcohol, 
5-methylfurfuryl alcohol, and vanillyl alcohol, and with the corresponding ethyl 
ethers of these alcohols. Hydrolytic studies in a model wine have shown that 
5-methylfurfuryl ethyl ether is formed rapidly from 5-methylfurfuryl alcohol, 
but both decomposed quickly under the conditions. Vanillyl ethyl ether was also 
formed relatively rapidly, and both this ether and vanillyl alcohol were stable 
in the model wine. The formation of furfuryl ethyl ether from furfuryl alcohol 
and the subsequent decomposition of these two compounds were comparatively slow. 
The relative concentration of these aromatic alcohols and ethers in the 
barrel-aged wines was consistent with the observed stability of the furan 
derivatives, but low concentrations of vanillyl alcohol and vanillyl ethyl ether 
observed in all samples showed that factors other than solvolytic degradation 
were responsible for reducing the concentration of these compounds in wine. 
Furfuryl ethyl ether, which had an aroma threshold of 430 µg/L in a white wine, 
was found at approximate concentrations of up to 230 µg/L in the wines.

DOI: 10.1021/jf970559r
PMID: 10554294