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Identification of urinary 3‐ethoxy‐4‐hydroxybenzoic and 3‐ethoxy‐4‐hydroxymandelic acids after dietary intake of ethyl vanillin
Author(s) -
Mamer O. A.,
Montgomery J. A.,
Deckelbaum R. J.,
Granot E.
Publication year - 1985
Publication title -
biomedical mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 0306-042X
DOI - 10.1002/bms.1200120405
Subject(s) - vanillin , alkoxy group , chemistry , chromatography , taste , hydroxybenzoic acid , organic chemistry , food science , alkyl
It has been discovered recently that several patients undergoing urinary organic acid profiling excrete high concentrations of 3‐ethoxy‐4‐hydroxybenzoic acid and traces of 3‐ethoxy‐4‐hydroxymandelic acid. These are believed to be the consequences of feeding the patients with synthetic diets flavoured with 3‐ethoxy‐4‐hydroxybenzaldehyde, a vanilla‐like artificial flavouring added to improve patient acceptance and taste. The syntheses, mass spectra and gas chromatographic behaviour of these and related compounds are presented.