Label | Compound | Origin | Peak area (%) | |
---|---|---|---|---|
Corn stover | Fungal-treated corn stover | |||
1 | Phenol | H | 0.7 ± 0.0 | 1.1 ± 0.2 |
2 | 2-Methylphenol | H | 0.6 ± 0.1 | ND |
3 | 4-Methylphenol | H | 0.6 ± 0.0 | 0.3 ± 0.1 |
4 | Guaiacol | G | 4.1 ± 0.2 | 2.1 ± 0.1 |
5 | 2,4-Dimethylphenol | H | 0.1 ± 0.0 | ND |
6 | 4-Ethylphenol | H | 0.6 ± 0.1 | 0.6 ± 0.0 |
7 | 4-Methylguaiacol | G | 1.0 ± 0.1 | ND |
8 | Benzofuran, 2,3-dihydro- | G | 3.6 ± 0.1 | 2.5 ± 0.1 |
9 | 4-Ethylguaiacol | G | 1.6 ± 0.1 | ND |
10 | 4-Methylguaiacol | G | 0.6 ± 0.0 | 0.4 ± 0.0 |
11 | 4-Vinylguaiacol | G | 4.9 ± 0.1 | 1.8 ± 0.1 |
12 | 4-Hydroxybenzaldehyde | H | 0.7 ± 0.1 | ND |
13 | 4-(2-Propenyl)phenol | H | 0.4 ± 0.0 | ND |
14 | Syringol | S | 4.4 ± 0.1 | 2.8 ± 0.1 |
15 | 4-Hydroxy-3-methoxybenzyl alcohol | G | 0.7 ± 0.0 | ND |
16 | 2-Methoxy-5-propenyl-Phenol | G | 0.2 ± 0.0 | 0.4 ± 0.0 |
17 | Vanillin | G | 0.5 ± 0.0 | 0.8 ± 0.1 |
18 | 4-Allylguaiacol | G | 0.4 ± 0.0 | 0.2 ± 0.0 |
19 | 4-Hydroxy-3-methoxy-Benzoic acid | G | 1.6 ± 0.0 | 1.0 ± 0.1 |
20 | (4-Hydroxy-3-methoxyphenyl)acetone | G | 0.3 ± 0.0 | 0.3 ± 0.0 |
21 | 1,2,3-Trimethoxy-5-methylbenzene | S | 1.8 ± 0.1 | ND |
22 | Homovanillyl alcohol | G | 0.7 ± 0.0 | 0.2 ± 0.0 |
23 | 3,5-Dimethoxyacetophenone | S | 1.9 ± 0.1 | ND |
24 | 4-Allylsyringol | S | 0.3 ± 0.0 | 0.1 ± 0.0 |
25 | 4-Allylsyringol | S | 0.3 ± 0.1 | 0.1 ± 0.0 |
26 | Syringaldehyde | S | 0.3 ± 0.0 | 0.3 ± 0.0 |
27 | 4-Allylsyringol | S | 1.0 ± 0.1 | 0.2 ± 0.1 |
28 | Acetosyringone | S | 0.6 ± 0.0 | 0.5 ± 0.0 |
29 | 3,5-Dimethoxy-4-hydroxyphenylacetic acid | S | 0.4 ± 0.0 | 0.4 ± 0.0 |
30 | 3,5-Dimethoxy-4-hydroxycinnamaldehyde | S | 0.1 ± 0.0 | ND |
Total peak areas of H | 3.6 ± 0.1 | 2.0 ± 0.1 | ||
Total peak areas of G | 20.2 ± 1.5 | 9.6 ± 0.9 | ||
Total peak areas of S | 11.0 ± 0.3 | 4.4 ± 0.2 |