syringol is a naturally occurring methoxyphenol compound derived from the breakdown of lignin during thermal degradation of plant biomass. it is a key component of wood smoke and contributes to the distinctive smoky aroma in smoked foods. syringol is found in the volatile fractions of many burned, roasted, or grilled plant materials and is studied for its potential antioxidant and antimicrobial properties.
chemical and physical properties
compound type: dimethoxyphenol
molecular weight: 154.17 g/mol
chemical formula: C₈H₁₀O₃
boiling point: ~260°C
solubility: slightly soluble in water; soluble in ethanol and organic solvents
appearance: colorless to pale yellow liquid with a characteristic smoky, sweet odor
usefulness in food, fragrance, and material science
contributes to flavor and aroma in smoked meats, cheeses, and barbecue sauces.
used in the formulation of natural smoke flavorings and aroma chemicals in perfumery.
investigated as a biomarker of wood combustion and forest fires in atmospheric studies.
serves as a platform molecule in green chemistry for synthesizing value-added compounds from lignocellulosic biomass.
possesses mild antioxidant activity due to its phenolic structure.