Syringol (2,6-dimethoxyphenol), like its relative guaiacol, is a lignin pyrolysis product and a component of wood and charcoal smoke. It is the main aroma principle of smoked and grilled foods and is used in synthetic smoke flavorings.
How did syringol get its name? It’s structurally similar to syringin, a glycoside isolated from Syringa vulgaris (common lilac).
Think about syringol when you’re preparing for your Labor Day barbecue!
Learn more about this molecule from CAS, the most authoritative and comprehensive source for chemical information.
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