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Chemical Compound Review

Tyrene     1,3,5-trichloro-2-methoxy- benzene

Synonyms: SureCN54507, AG-H-52660, ACMC-209qka, CHEBI:19333, ANW-38696, ...
 
 
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Gene context of Tyrene

  • Accurate determination of 2,4,6-trichloroanisole in wines at low parts per trillion by solid-phase microextraction followed by GC-ECD [8].
 

Analytical, diagnostic and therapeutic context of Tyrene

References

  1. Supercritical fluid extraction of 2,4,6-trichloroanisole from cork stoppers. Taylor, M.K., Young, T.M., Butzke, C.E., Ebeler, S.E. J. Agric. Food Chem. (2000) [Pubmed]
  2. Cork taint of wines: role of the filamentous fungi isolated from cork in the formation of 2,4,6-trichloroanisole by o methylation of 2,4,6-trichlorophenol. Alvarez-Rodríguez, M.L., López-Ocaña, L., López-Coronado, J.M., Rodríguez, E., Martínez, M.J., Larriba, G., Coque, J.J. Appl. Environ. Microbiol. (2002) [Pubmed]
  3. Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisole on ng L-1 to pgL-1 levels in wine by solid-phase microextraction and gas chromatography-high-resolution mass spectrometry. Jönsson, S., Uusitalo, T., van Bavel, B., Gustafsson, I.B., Lindström, G. Journal of chromatography. A. (2006) [Pubmed]
  4. Automated trace determination of earthy-musty odorous compounds in water samples by on-line purge-and-trap-gas chromatography-mass spectrometry. Salemi, A., Lacorte, S., Bagheri, H., Barcel??, D. Journal of chromatography. A (2006) [Pubmed]
  5. Multiple response optimisation based on desirability functions of a microwave-assisted extraction method for the simultaneous determination of chloroanisoles and chlorophenols in oak barrel sawdust. Pizarro, C., Gonz??lez-S??iz, J.M., P??rez-Del-Notario, N. Journal of chromatography. A. (2006) [Pubmed]
  6. Determination of 2,4,6-trichloroanisole and guaiacol in cork stoppers by pressurised fluid extraction and gas chromatography-mass spectrometry. Ezquerro, O., Garrido-López, A., Tena, M.T. Journal of chromatography. A. (2006) [Pubmed]
  7. Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 1. Molecular modeling studies for antibody production. Sanvicens, N., Sánchez-Baeza, F., Marco, M.P. J. Agric. Food Chem. (2003) [Pubmed]
  8. Accurate determination of 2,4,6-trichloroanisole in wines at low parts per trillion by solid-phase microextraction followed by GC-ECD. Alzaga, R., Ortiz, L., Sánchez-Baeza, F., Marco, M.P., Bayona, J.M. J. Agric. Food Chem. (2003) [Pubmed]
  9. Purge-and-trap preconcentration system coupled to capillary gas chromatography with atomic emission detection for 2,4,6-trichloroanisole determination in cork stoppers and wines. Campillo, N., Aguinaga, N., Viñas, P., López-García, I., Hernández-Córdoba, M. Journal of chromatography. A. (2004) [Pubmed]
  10. Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 2. Immunoassay evaluation. Sanvicens, N., Varela, B., Marco, M.P. J. Agric. Food Chem. (2003) [Pubmed]
  11. Determination of haloanisols in white wine by immunosorbent solid-phase extraction followed by enzyme-linked immunosorbent assay. Sanvicens, N., Moore, E.J., Guilbault, G.G., Marco, M.P. J. Agric. Food Chem. (2006) [Pubmed]
 
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